Mango Pie Recipe | Vegan Cheesecake Jelly Tart

This mango pie with a jelly layer is light, creamy, fruity, smooth, and very delicious. It’s the perfect dessert which is not too sweet and it contains a delicious granola crust. The recipe of this mango tart is vegan, gluten-free, refined sugar-free, and easy to make! Check the recipe notes for a soy-free no-bake mango cheesecake version!

Vegan Mango Cheesecake Pie

I live in the tropics and right now we have mango season, yay! It started in June and will last until the end of October. It’s actually my favorite season of the year because mangoes are one of my favorite fruits. They are so juicy, sweet, flavorful, and healthy.

So no wonder I had to create my first mango recipe. May I proudly present you this fruity mango pie with a gelatin-free jelly layer on top?!

What do I love most about this mango cheesecake tart? Well, here are four reasons:

1. This dessert is light and won’t make you feel full and heavy.
2. The pie is vegan, gluten-free, and refined sugar-free.
3. It’s versatile as you can make it with other fruits of choice (e.g. berries or apricots).
4. It can be made soy-free and actually turned into a no-bake mango cheesecake

Mango Tart Ingredients

The granola crust actually contains only 3 ingredients. The cheesecake layer contains 7 ingredients and with the jelly layer, there are only 11 ingredients in total. They are as follows:

• Nuts or seeds of choice
• Granola or rolled oats
• Soft dates
• Mango
• Maple syrup
• Silken tofu
• Lime juice or lemon juice
• Cornstarch or arrowroot flour
• Vanilla extract
• Coconut oil or use nut butter
• Agar powder
• Turmeric powder (optional)

Crust:

• I used peanuts for the crust, however, if you are allergic to peanuts, you can also use any other nuts of choice, for example, almonds or cashews. For a nut-free version, I would recommend sunflower seeds, pumpkin seeds or coconut flakes.
• You can use granola (that’s what I did) or rolled oats.
• Any dates are fine (e.g. Medjool dates or Deglet Noir) as long as they are soft. If they aren’t, simply soak them in hot water until they are soft.
• Of course, you can also use a store-bought pie crust or make a simple cookie crust.

Mango Filling:

• I used fresh mango (yay mango season!), however, frozen mango should work as well. Just let it thaw and then blend it with the other ingredients.
• Instead of maple syrup, you could also use brown rice syrup, Yukon syrup, agave syrup or any other liquid sweetener.
• I used silken tofu because it turns out really creamy and doesn’t really have a strong tofu taste. However, you can use regular tofu instead. Check the recipe notes below for a soy-free no-bake version!
• If you want to make this recipe oil-free, simply use 4 tbsp of cashew butter or coconut butter instead of coconut oil!

Jelly Layer:

• Agar powder (also known as agar-agar) is the vegetarian (plant-based) version of gelatin! It’s made of seaweed and has a neutral taste. You will need to cook it for a few minutes in order to activate the powder.
• Check the recipe below to read how to use agar powder and for more information about which version you should use.

How To Make A Mango Pie?

Making this mango pie is easy and not complicated at all. I used my food processor for the crust and the mango filling. For the jelly layer, you only need a saucepan and a stove top.

• First, oil/grease a pie pan or tart pan.
• Process all ingredients for the pie crust in a food processor and press the crust into the bottom of the pan and up the sides. Set aside.
• Next, process all mango layer ingredients in a food processor or blender until very smooth and creamy. Pour the cream into the pan.
• Bake the pie in the oven for about 35 minutes and let it cool completely. Put it in the fridge to set.
• For the jelly layer, pour water in a saucepan or skillet and bring to a boil. Add agar-agar and turmeric. Stir until the agar powder is dissolved.
• Add lime juice and mango puree, stirring constantly.
• Next, strain the mixture through a fine-meshed sieve into a medium-sized bowl.
• Finally, pour the mixture on the mango pie, spread it evenly by slightly tilting the cake to all sides and place the pan in the fridge to set.

How To Store?

I would recommend storing the mango cheesecake pie in the refrigerator (for up to 5 days). I wouldn’t recommend freezing the pie because cheesecakes typically aren’t really freezer friendly.

This Creamy Mango Pie Cheesecake Is:

• Vegan (dairy-free, egg-free)
• Gluten-free
• Refined sugar-free
• Easy to make with 11 simple ingredients
• Fruity
• Light
• Creamy
• A great dessert or breakfast

Should you try out this vegan mango cheesecake pie please leave a comment and rating below. Also, don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see how it turned out!

If you love pies and tarts, definitely make sure to also check out the following delicious vegan recipes:

• The Best Vegan Chocolate Pie
• Vegan Key Lime Pie
• Blueberry Cream Pie
• Vegan Apple Pie
• Lemon Cheesecake Tart

Print Recipe

5 from 8 votes

Mango Pie

This mango pie with a jelly layer is light, creamy, fruity, smooth, and very delicious. It's the perfect dessert which is not too sweet and it contains a delicious granola crust. The recipe of this mango cheesecake tart is vegan, gluten-free, refined sugar-free, and easy to make! Check the recipe notes of a soy-free no-bake version.

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Course: Dessert

Cuisine: American

Keyword: cheesecake, mango, pie, tart, vegan

Servings: 10

Calories: 208kcal

Author: Michaela Vais

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 (*see notes for a soy-free version)
• 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 (*see notes)
• 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 (*see notes)
• A pinch of turmeric powder

US Customary - Metric

Instructions

• This recipe has a video for easy visual instructions. Check the recipe notes below for a soy-free no-bake version! For both versions, I recommend using a scale and to measure the ingredients in grams. You can easily switch between US and metric measurements underneath the ingredient list.

Crust

• First, oil/grease a pie pan or tart pan (click to see the one I used) and preheat your oven to 360 degrees Fahrenheit (180 degrees Celsius).
• 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 you press it between your fingers. If it's too dry, add more dates, if it's too sticky, add more oats/granola.
• Press the crust evenly into the bottom of the pie/tart pan and up the sides. Set aside.

Mango Cream Layer

• Next, 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. Depending on your oven it might take a few minutes less or more.
• Turn off the oven and let the pie cool at room temperature until it isn't hot to the touch anymore. Then put it into the fridge to set. To speed up the process you can put it in the freezer for about 30 minutes.

Jelly Layer

• For the jelly layer, pour water in a saucepan or skillet, add agar powder and turmeric and bring to a boil. Stir until the agar powder is dissolved.
• Add lime juice and mango puree, stirring constantly.
• Next, strain the mixture through a fine-meshed sieve into a medium-sized bowl.
• Finally, pour the mixture on the mango pie, spread it evenly by slightly tilting the cake to all sides and place the pan in the fridge to set.
• Slice and enjoy! Store leftovers in the fridge for up to 5 days.

Video

Notes

• For an oil-free version, you can use 4 tbsp of e.g. cashew butter or coconut butter.
• You need 100% pure agar powder. If your agar powder contains other ingredients (e.g. dextrose), you will need to add more powder. For example, if your mixture contains only 25% agar powder, then you will need to add 4 times the amount which is mentioned in the recipe.

 

SOY-FREE Cream Layer (NO-BAKE):

• 300 g (1 1/4 cups) mango puree
• 380 g (one 13.5 oz) can coconut milk, full fat
• 80 g (1/4 cup) maple syrup
• 2-3 tbsp lime juice or lemon juice
• 1 tsp vanilla extract
• 1 1/4 tsp pure agar powder
• 1/8-1/4 tsp turmeric

 

1. Pour coconut milk into a saucepan, add agar powder + turmeric and stir until the agar powder is dissolved.
2. Bring the mixture to a boil.
3. Next, add mango puree, maple syrup, lime juice, and vanilla extract. Let it simmer for 1-2 minutes.
4. Strain the mixture through a fine-meshed sieve into a medium-sized bowl.
5. Pour the mixture over the crust.
6. Let the pie cool at room temperature until it isn't hot to the touch anymore.
7. Then put it into the fridge to set for at least 3-4 hours (or overnight).

 

• Recipe makes an 8-inch tart/pie. Nutrition facts are for one piece if you cut the tart/pie into 10 slices.

Nutrition Facts

Mango Pie

Amount Per Serving

Calories 208 Calories from Fat 59

% Daily Value*

Fat 6.5g10%

Carbohydrates 31g10%

Fiber 3.2g13%

Sugar 20.6g23%

Protein 5.7g11%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 208kcal | Carbohydrates: 31g | Protein: 5.7g | Fat: 6.5g | Fiber: 3.2g | Sugar: 20.6g

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