Vegan Mango Pie with Silken Tofu Filling
Ingredients
Crust
- 50 g nuts or seeds of choice
- 110 g (1 cup) granola or rolled oats
- 140 g (5 oz) soft dates pitted
Mango cream layer
- 345 g (one 12.3 oz package) silken tofu
- 250 g (1 1/2 cups) ripe mango cubed
- 80 g (1/4 cup) maple syrup
- 32 g (4 tbsp) cornstarch or arrowroot flour
- 2-3 tbsp lime juice or lemon juice
- 1 tsp vanilla extract
- 22 g (1 1/2 tbsp) coconut oil
- 1/8-1/4 tsp turmeric
Mango jelly
- 160 g (2/3 cup) mango puree
- 60 g (1/4 cup) water
- 1 1/2 tbsp lime juice or lemon juice
- 1/4 tsp pure agar powder
- A pinch of turmeric powder
Preparation
I recommend using a scale and to measure the ingredients in grams.
Oil or grease a pie pan or tart pan and preheat your oven to 360 degrees Fahrenheit.
Process all crust ingredients in a food processor. Start with the nuts or seeds and granola or oats, then add the dates. Process until the mixture sticks together when pressed between fingers. If too dry, add more dates; if too sticky, add more oats or granola.
Press the crust evenly into the bottom of the pie or tart pan and up the sides. Set aside.
Process all mango cream layer ingredients in a food processor or blender until completely smooth and creamy. Pour the cream into the pan and spread it evenly.
Bake in the oven for about 35 minutes. Adjust time based on your oven.
Turn off the oven and let the pie cool at room temperature until not hot to the touch. Then put it in the fridge to set. For faster setting, use the freezer for about 30 minutes.
For the jelly layer, pour water into a saucepan or skillet, add agar powder and turmeric, and bring to a boil. Stir until agar powder dissolves.
Add lime juice and mango puree, stirring constantly.
Strain the mixture through a fine-meshed sieve into a medium-sized bowl.
Pour the mixture onto the mango pie, spread evenly by tilting the pan, and place in the fridge to set.
Slice and enjoy!
