Vegan Gluten-Free Mango Pie
Ingredients
Crust
- 1.75 oz nuts or seeds of choice
- 1 cup granola or rolled oats
- 5 oz soft dates pitted
Mango cream layer
- 12.3 oz silken tofu
- 1 1/2 cups ripe mango cubed
- 1/4 cup maple syrup
- 4 tbsp cornstarch or arrowroot flour
- 2-3 tbsp lime juice or lemon juice
- 1 tsp vanilla extract
- 1 1/2 tbsp coconut oil
- 1/8-1/4 tsp turmeric
Mango jelly
- 2/3 cup mango puree
- 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
Prepare the crust by blending nuts, granola, and dates until combined, then press the mixture firmly into a pie dish to form the base
For the mango cream layer, blend silken tofu, cubed mango, maple syrup, cornstarch, lime juice, vanilla extract, coconut oil, and turmeric until smooth, then cook the mixture in a saucepan over medium heat, stirring constantly until thickened, and spread it evenly over the crust
For the mango jelly, combine mango puree, water, lime juice, agar powder, and a pinch of turmeric in a small saucepan, heat while stirring until the agar dissolves and the mixture simmers, then pour it over the mango cream layer
Refrigerate the pie for several hours or until fully set before serving
