Mango Pie

Mango Pie

Equipment

• tart mold*
• Food processor*
• mixer*

Ingredients

Shell:

• 1.75 oz (50 g) nuts or seeds of choice
• 1 cup (110 g) granola or oatmeal
• 5 oz (140 g) pitted soft dates

Mango Cream Layer:

• 12.3 oz (345 g) silken tofu (see notes for soy-free version)
• 1 1/2 cups (250 g) ripe mango diced
• 1/4 cup (80 g) maple syrup
• 4 tablespoons (32 g) cornstarch or arrowroot flour
• 2-3 tablespoons of lemon juice or lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons (22 g) coconut oil (see notes)
• 1/8-1/4 teaspoon turmeric

Mango Jelly:

• 2/3 cup (160 g) mango puree
• 1/4 cup (60 g) of water
• 1 1/2 tablespoons lemon juice or lime juice
• 1/4 teaspoon pure agar powder (see notes)
• A pinch of turmeric powder

Instructions

• You can watch the video in the post for visual instructions.
• See the recipe notes below for a soy-free, no-bake version! For both versions, I recommend using a balance and measuring the ingredients in grams.

Shell

• First, oil/grease a tart tin or tart tin (click to see what I used) and preheat your oven to 360 degrees Fahrenheit (180 degrees Celsius).
• Process all crust ingredients in a food processor. Start with nuts (or seeds) and granola (or oats), then add the dates. Process until the mixture sticks together when you press it between your fingers. If too dry add more dates, if too sticky add more oats/granola.
• Press the crust evenly against the bottom and sides of the pie/tart pan. Set it aside.

Mango Creamy Layer

• Next, process all the ingredients of the mango cream layer in a food processor or blender until completely smooth and creamy. Pour the cream into the pan and spread evenly.
• Bake in the oven for about 35 minutes. It may take a few minutes less or more depending on your oven.
• Turn the oven off and let the cake cool at room temperature until it is no longer hot to the touch. Then put it in the fridge to set. You can put it in the freezer for about 30 minutes to speed up the process.

jelly layer

• For the jelly layer, pour water into a saucepan or pan, add agar powder and turmeric and bring to a boil. Stir until the agar powder dissolves.
• Add lemon juice and mango puree, stirring constantly.
• Then strain the mixture through a fine-mesh sieve into a medium bowl.
• Finally, pour the mixture over the mango pie, spread the cake evenly, tilting it slightly on all sides, and place the mold in the refrigerator to freeze.
• Slice and enjoy! Store leftovers in the refrigerator for up to 5 days.

notes

• 4 tablespoons eg for a fat-free version. cashew oil or coconut oil.
• You need 100% pure agar powder. If your agar powder contains other ingredients (for example, dextrose), you will need to add more powder. For example, if your mix contains only 25% agar powder, you will need to add 4 times the amount specified in the recipe.SOY-FREE Cream Layer (NO COOKING):
• 300 g (1 1/4 cups) mango puree
• 380 g (one 13.5 oz) can of coconut milk, full-fat
• 80 g (1/4 cup) maple syrup
• 2-3 tablespoons of lemon juice or lemon juice
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons pure agar powder
• 1/8-1/4 teaspoon turmeric

1. Pour the coconut milk into a saucepan, add the agar powder + turmeric and stir until the agar powder dissolves.
2. Boil the mixture.
3. Then add the mango puree, maple syrup, lemon juice and vanilla extract. Let it boil for 1-2 minutes.
4. Strain the mixture through a fine-mesh sieve into a medium bowl.
5. Pour the mixture over the crust.
6. Allow to cool at room temperature until the cake is no longer hot to the touch.
7. Then put it in the refrigerator to freeze for at least 3-4 hours (or overnight).