Vegan (Daniel Fast) Mango Pie with Coconut Whipped Cream

When you can’t have dairy, eggs, meat, or added sugar, sometimes you just crave something sweet and creamy. For all the vegans and people on a Daniel Fast, this vegan mango pie is for you. <3

Crunchy, sweet, fruity, creamy and a little tangy, this pie will have non-vegans (tested with my husband and kids) asking for more. I could eat the crust by itself (in fact I have). The pie all together (don’t forget the fresh fruit) is refreshingly satisfying.

The mango puree is plenty sweet on its own (no need for sugar); no wonder its the stuff mango lassies are made of. And the coconut whipped cream gives the pie a decadent richness.

No Coconut Whipped Cream?

If you don’t make the coconut cream, this pie takes just a few minutes to come together. There are only 6 steps. The cans of coconut milk must be chilled and set for at least 1 day in the fridge, so by all means, skip this step if you can’t wait. Thanks to Downshiftology for the tips for whipping this up perfectly!

…Then It’s a Fruit Tart

If you skip the coconut cream, you can make this into a fruit tart (my husband’s favorite dessert)! Just toss the fruits in mango puree and spread them liberally over the top of the pie. Now, let’s get started.

What You’ll Need

For the Crust:

• 1/2 cup toasted almonds (to toast, bake them at 300 degrees for 5-7 minutes)
• 1/2 cup pitted dates (these should feel chewy- not hard and dry)
• 1/4 cup pecans
• 1/2 cup whole wheat flour
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 cup plant-based melted butter (Country Crock or Earth Balance brands are good)
• 2 tbsp melted coconut oil
• 1/4 tsp almond extract (optional)

For the filling:

• 2 cups mango puree (you can pick this up at any Indian market), plus more to drizzle on the top
• 4 tbsp cornstarch
• 1/2 tsp cinnamon
• 1/2 cup Trader Joe’s Brand Vegan Plain Cream cheese

For the coconut cream topping (optional):

• 2 cans coconut milk (refrigerated overnight)
• 1 tsp vanilla
• 1 tbsp mango puree (and more for drizzling over the top)
• strawberries and blueberries (or your favorite fruits) to garnish

Instructions for the Crust:

1. Place the almonds, pecans and dates a food processor or blender and pulse until they become crumbly.
2. In a medium-sized bowl, mix the remaining ingredients together and press into the bottom of a 9-inch springform (or tart pan, or even a regular pie dish)
3. Bake in a 350 degree oven for 10-15 minutes or until it is fragrant with slightly browned edges. Set it aside to cool to room temperature.

Instructions for the Filling:

1. Mix the cornstarch and cinnamon with the mango puree until there are no lumps.
2. Heat the mixture over medium heat until it bubbles for about 1 minute, stirring constantly. Set it aside to allow it to cool to room temperature.
3. Once cooled, fold in the cream cheese. Spread onto the cooled crust. Chill the pie in the fridge while you make your topping (or overnight).

Instructions for the Topping:

1. Make sure the cans of coconut milk have been refrigerated for at least 1 day (allowing the cream to rise to the top). Chill the bowl (freezing it for 15 minutes is sufficient).
2. Scoop out only the cream from the can, and whip it with an electric mixer until stiff peaks form (this took me about 5 minutes).
3. Fold in the vanilla, and then the mango puree. Top each slice with the whipped topping, a dash of cinnamon, fresh berries and a drizzle of mango puree.

Enjoy! Drop us a note if you try our vegan mango pie! And check out some of our other pie recipes for more delicious treats.

Tips

• You may prepare the coconut cream in advance and refrigerate for a few days.
• Don’t add any ingredients to the coconut cream until after it’s already whipped (to make sure it sets up).
• Use the remaining mango puree to make a mango lassie. Start with equal parts yogurt (there are many non-dairy varieties) with mango puree, and blend until smooth. Add more yogurt or mango to taste. Throw in some ice and blend again if you want a colder, slushier texture.
• Add the left over coconut water to your oatmeal for added richness.

What We’re Working on Next:

• Chili Pie with Cornmeal Crust for your next Superbowl party. We add some Jamaican jerk spices for an unexpected twist.
• A family valentine’s craft, plus sangria pie for date night
• I’ll be posting this easy lantern craft (pic below) to dress up your mantle, dresser or to use as a centerpiece for your next party!

Here is a sneak peek…