Eloise Moon If there’s one dessert that captures the essence of sunshine, joy, and pure indulgence, it’s mango pie. But not just any mango pie—this is a creamy, dreamy, no-bake vegan mango pie that’s as stunning to serve as it is satisfying to eat. Bursting with tropical flavor, this dairy-free dessert is a fresh twist on traditional cheesecake, made with wholesome ingredients and absolutely no baking required.
Whether you’re fully plant-based, gluten-sensitive, or simply looking to impress your guests with something light and refreshing, this recipe is your new go-to. It’s made with ripe mangoes, rich coconut milk, and naturally sweetened with maple syrup—all nestled in a chewy, nutty crust that holds everything together beautifully.
Why Choose This Vegan Mango Pie?
Here are some reasons why this recipe stands out:
- No-bake & no hassle: Perfect for hot days when turning on the oven feels like a sin.
- 100% Plant-Based: No dairy, no eggs, no animal products—completely cruelty-free.
- Naturally Sweetened: Uses maple syrup or agave, so no refined sugars.
- Allergy-Friendly: Gluten-free, dairy-free, and customizable for nut-free diets.
- Stunning Presentation: Bright golden color with endless topping possibilities.
Let’s break it down step by step so you can master this tropical masterpiece.
The Foundation: Ingredients That Shine
Great desserts start with great ingredients. In this pie, every item is chosen for taste, nutrition, and texture.
For the Crust:
This nutty, chewy base provides the perfect contrast to the silky mango filling.
- 1½ cups rolled oats (or almond flour for a nut-based option)
- 1 cup soft Medjool dates, pitted and soaked
- ¼ cup unsweetened shredded coconut or chopped almonds
- Pinch of sea salt
Note: If using oats, ensure they’re certified gluten-free for dietary compliance.
For the Filling:
The creamy, dreamy heart of this dessert.
- 2 cups ripe mango chunks (fresh or thawed frozen)
- 1 cup raw cashews, soaked overnight or boiled for 10 minutes
- ½ cup full-fat coconut milk or coconut cream
- ¼ cup maple syrup or agave nectar
- 1 tablespoon fresh lime juice
- 1 teaspoon pure vanilla extract
- Optional: 1 tablespoon coconut oil (for extra creaminess)
These wholesome ingredients combine to create a rich, custard-like texture without relying on dairy or eggs.
Equipment You’ll Need
You don’t need to be a professional pastry chef to make this pie.
- High-speed blender or food processor
- 7–8 inch springform pan or tart pan
- Measuring cups and spoons
- Rubber spatula
- Mixing bowls
- Small saucepan (optional, for softening mango)
- Freezer or refrigerator
Step-by-Step Instructions: Creating the Perfect Mango Pie
Let’s walk through the process from crust to creamy crown.
Step 1: Prepare the Crust
- In a food processor, blend the dates until a sticky paste forms.
- Add oats (or almond flour), coconut, and salt. Pulse until the mixture resembles coarse crumbs that stick together when pressed.
- Press firmly into the base of your springform or tart pan.
- Place in the freezer to set while you prepare the filling.
Tip: Line your pan with parchment paper for easier removal later.
Step 2: Make the Filling
- If using frozen mango, thaw completely and optionally simmer it in a saucepan for 5 minutes to deepen the flavor.
- Drain soaked cashews and add them to a blender with mango, coconut milk, syrup, lime juice, vanilla, and coconut oil (if using).
- Blend until completely smooth. Scrape down the sides as needed.
Pro Tip: A high-powered blender creates a silkier texture. If you don’t have one, blend in batches and strain for a smoother result.
Step 3: Assemble the Pie
- Remove the crust from the freezer.
- Pour the filling into the crust and spread evenly with a spatula.
- Refrigerate for 4–6 hours or freeze for 1–2 hours until fully set.
Step 4: Garnish and Serve
Remove the pie from the pan. Decorate with:
- Sliced fresh mango
- Toasted coconut flakes
- Chopped pistachios
- Mint leaves
- Lime zest
Slice and serve chilled for the best texture and flavor.
Creative Variations: Customize Your Mango Pie
1. Tropical Fusion Pie
Add passion fruit pulp (maracuja) to the mango mixture for a tangy twist.
2. Berry Swirl Cheesecake
Swirl in pureed strawberries or blueberries before chilling for vibrant color and flavor contrast.
3. Coconut-Lime Paradise
Add a whipped coconut cream topping and sprinkle with lime zest for a refreshing kick.
4. Spiced Golden Pie
Add a pinch of turmeric, cinnamon, or cardamom for earthy depth and an anti-inflammatory boost.
Expert Tips for Creaminess Without Dairy
Achieving that rich, decadent texture can be easy without cheese or cream:
- Soak cashews long enough—they must be soft.
- Use full-fat coconut milk for best results.
- Add coconut oil if you want a firmer set texture.
- Balance the sweetness with lime to enhance the mango flavor.
Presentation Ideas: Impress Every Time
Whether you’re hosting brunch, a summer gathering, or a vegan dinner party, here’s how to elevate the look:
- Shape mango slices into a mango rose on top
- Serve with a tropical fruit salad
- Cut into mini squares for bite-sized party portions
- Use edible flowers like pansies or nasturtiums
- Serve on white ceramic plates for color contrast
Health Benefits of This Vegan Mango Pie
Nutrition at a Glance (Per Slice, approx.):
- Calories: 260
- Total Fat: 15g (mostly healthy fats)
- Carbohydrates: 30g
- Sugar: 16g (from fruit and natural sweetener)
- Protein: 5g
- Fiber: 3g
- Vitamin C: 40% DV
- Vitamin A: 25% DV
Why It’s a Smart Dessert Choice:
- Dairy-free: Suitable for those with lactose intolerance.
- Refined sugar-free: Uses natural sweeteners.
- Nutrient-dense: Offers vitamins, fiber, and healthy fats.
- Allergy-friendly: Easily made nut-free or gluten-free.
How to Store It
In the Fridge:
- Store covered for up to 5 days.
- Use a cake dome or airtight container to retain freshness.
In the Freezer:
- Freeze slices individually for up to 2 months.
- Thaw overnight in the fridge before serving.
- Avoid microwaving to maintain texture.
Frequently Asked Questions
Q: Can I use canned mango?
Yes, just ensure it’s unsweetened and of high quality. Avoid syrups.
Q: Can I make this nut-free?
Yes! Substitute cashews with silken tofu or sunflower seed butter for a similar texture.
Q: Can I use other fruits?
Yes—papaya, pineapple, and peaches are great substitutes. Adjust sweetness and texture as needed.
Q: What pan works best?
A springform pan makes removal easy. You can also use a tart pan or pie dish.
Why This is the Best Mango Dessert You’ll Ever Make
This Vegan Mango Pie isn’t just a recipe—it’s an experience. With minimal effort, wholesome ingredients, and the flexibility to customize it for any taste or occasion, it stands out as a top-tier dessert for:
- Hot summer evenings
- Vegan or plant-based celebrations
- Allergy-sensitive parties
- Family gatherings and picnics
- Instagram-worthy baking creations
Final Thoughts: Light, Lovely, and Luscious
With its bright color, smooth texture, and indulgent yet healthy ingredients, this mango pie redefines what a no-bake dessert can be. It’s refreshing, satisfying, and a wonderful showcase of how plant-based eating can be luxurious, nourishing, and irresistibly delicious.
