This mango pie with a jelly layer is light, creamy, fruity, smooth, and very delicious. It’s the perfect dessert that 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:
- This dessert is light and won’t make you feel full and heavy.
- The pie is vegan, gluten-free, and refined sugar-free.
- It’s versatile as you can make it with other fruits of choice (e.g. berries or apricots).
- 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 into 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 purée, 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 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 pie recipe, 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
Mango Pie
This mango pie with a jelly layer is light, creamy, fruity, smooth, and very delicious. It's the perfect dessert that 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 for a soy-free no-bake version.
Ingredients
Crust:
- 1.75 oz (50 g) nuts or seeds of choice
- 1 cup (110 g) granola or rolled oats
- 5 oz (140 g) soft dates pitted
Mango Cream Layer:
- 12.3 oz (345 g) silken tofu (see notes for a soy-free version)
- 1 1/2 cups (250 g) ripe mango cubed
- 1/4 cup (80 g) maple syrup
- 4 tbsp (32 g) cornstarch or arrowroot flour
- 2-3 tbsp lime juice or lemon juice
- 1 tsp vanilla extract
- 1 1/2 tbsp (22 g) coconut oil (see notes)
- 1/8-1/4 tsp turmeric
Mango Jelly:
- 2/3 cup (160 g) mango puree
- 1/4 cup (60 g) water
- 1 1/2 tbsp lime juice or lemon juice
- 1/4 tsp pure agar powder (see notes)
- A pinch of turmeric powder
Instructions
- You can watch the video in the post for 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.
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.
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.
- 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
- Pour coconut milk into a saucepan, add agar powder + turmeric and stir until the agar powder is dissolved.
- Bring the mixture to a boil.
- Next, add mango puree, maple syrup, lime juice, and vanilla extract. Let it simmer for 1-2 minutes.
- Strain the mixture through a fine-meshed sieve into a medium-sized bowl.
- Pour the mixture over the crust.
- Let the pie cool at room temperature until it isn't hot to the touch anymore.
- 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
% Daily Value*
Fat
6.5
g
10
%
Carbohydrates
31
g
10
%
Fiber
3.2
g
13
%
Sugar
20.6
g
23
%
Protein
5.7
g
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is an estimate and has been calculated automatically
Equipment
Tart pan*
Food processor*
Blender*
If you are using Pinterest, feel free to pin the following photo:
Hi Ela and thanks for the recipe!
I’ve made it today and I turned out very good except I could really taste the cornflour. Do you think it would be possible to use agar agar instead of cornflour in the mango cream? Thanks in advance 🤗
Yes, check the recipe notes for the agar version. 🙂
Loved it, made it in a springform cheesecake pan and didn’t do much of a lip, had mine in the oven for 45 mins – tasted good and clean (had it too he next day when it was nicely set)
Sounds great, Aneesha! Thanks for your feedback. 🙂
Do you have a vegan recipe for German Quark? I love it but need vegan version. Please help!
Love this! I made soya free no back version. It was picture perfect mango pie. Whole family loved it. It’s was very clear and easy to follow. Can’t wait to make it again. Thanks a lot for creating this mango pie!
Roopa
You are very welcome, Roopa! I am so glad your whole family loved it. 🙂
I personally become CRAZY about how to figure out those measures of your like: 1 cup ( easier ) = 110 GR, I personally do not use balances…., and them in the same recipe using OZ to Gr, and them…TBS ( easier)… Using different measure units at once, really makes very difficult to me to follow the recipe. Sorry about my complaint… wish all recipes have the same units!… Congratulations and thank you for sharing your AMAZING and Super delicious recipes !!
It’s always the best to follow metric measurements as they are so much more accurate than cup measurements. Therefore, I offer both (cups and metric) as many people prefer one over the other. Just use the units YOU prefer! 🙂
This looks decadent! If I make them in mini tart moulds, how long do I have to bake them for?
I would say about 25-28 minutes. 🙂
Thank you, I ended up making them in the mini moulds as well as the 8 inch tart pan. Excellent results, both!
Sounds fantastic! I am glad it turned out delicious. 🙂
I make a similar chocolate one and don’t bake it…..just place in fridge and it’s so rich and creamy. Could you do that with this one?
Hi Angela, check the recipe notes for the no-bake version. 🙂
Hi how does it work if I were to use actual cream cheese? Please advise, thank you!
Since I am vegan, I never tried it. But in my opinion, it should work!
Ah but do you think I’ll have to omit any of the ingredients? Thanks for the reply!
Hey! No, I wouldn’t change the other ingredients.
Alright, was just curious. Always looking for vegan recipes and this seems great, can’t wait to try it out! Thank you!
I made this mango vegan pie with the silken tofu filling last week , it looked very professional and it tasted very yummy and naughty , but had all the healthy ingredients in it , husband liked it as well . Living in Qld. AU , we have plenty of mangoes and I freeze them in chunks for sorbets and now this beautiful pie .Thank you so much for sharing ,
Yay, that’s awesome, Yasmine! So happy it turned out yummy. 😀
I followed the no-bake recipe and it was fabulous. Looked just like your pics. Thankyou
That’s awesome, Carrie! I am glad it turned out exactly the same. 🙂
Looks great! Can we use tapioca starch in place of cornstarch in the cream filling? Thanks!
I never tried it but it should work! 🙂
Hi, this pie liks gorgeous🔥 I really want to do one but I don’t have a blender🤷♀️ what do you think I could replace dates with? And instead of rolled oats, could I use oat flour or quick oats? I hope so because my mouth is watering like crazy 😅❤
Hello Emily! You will need a blender or food processor, otherwise, you can’t make the pie. You can replace the dates with dried figs or raisins. It’s definitely possible to use quick oats instead of rolled oats. 🙂
Looks delicious! I’m definitely going to make it. What size pan did you use? Is it a 9” or 11”?
Hi! It’s an 8-inch pan. 🙂
Thanks so much!!
You are very welcome! 😍
This is so YUMMY!!! Mango is my fav fruit and you just made my day!
I am glad you like it, Praveen! 🙂
Dear Ela,
Thank you for this recipe! I can’t wait to taste it.
How long does it have to sit in the fridge in order for the jelly and cream layers to have a solid consistency?
Enjoy your weekend! ?
Dear Cintia! I recommend a few hours in the fridge. But as mentioned in the recipe, you can speed up the process by putting the tart in the freezer for about 30 minutes. The jelly layer only needs about half an hour to an hour to firm up. I hope this helps! Happy weekend! 🙂
Bonjour,
I did this récipé with fresh wild blueberries .
A friend taste it and said she will offer it at her patisserie..!
Bravo!
Wow! amazing mango recipe. Thanks for sharing such an awesome recipe.
Bake at what temperature please?
360 degrees Fahrenheit (180 degrees Celsius) as mentioned in the recipe. 🙂
Where is this mentioned in the recipe? It it was in there it is very well hidden
Bob, it’s not hidden. You can see it mentioned in the instructions:
Hi Ela,
Can you add the jelly layer to the no bake soy free version as well?
I love all your recipes, by the way. You are an inspirational master chef!!
Sure you can! Thanks for your sweet compliment, Bec. 🙂
A simple mango pie cheesecake is one of my favorite desserts! It’s so delicious, light, and perfect for summer or any occasion! I also like to make it with other fruits like blackberries, blueberries or strawberries. Being creative and changing up the recipes is always a good idea, right?
Absolutely! I can totally imagine making this pie with blueberries, apricots or other fruit. 🙂
How long is the crust baking in rhe oven with the oilfree version?
Same time. 🙂
You use mango puree in the jelly part, but I don’t see where you get it. Thanks
Simply process fresh mango in a food processor or blender and you have mango puree. 🙂
I will try this very soon looks easy professional and delicious thanks for the recipe.
Great! Enjoy 🙂
Wow, looks yummy & easy to make.
Can I replace Manggo with another fruits like Pinapple?
In my hometown, it’s hard to find 100 % agar powder. Is it can be substitude to others?
Hi Fery, you can use other fruits, however, pineapple will probably not be as creamy but you can try it. 🙂 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. Hope this helps. 🙂
Love this recipe !!!! This cake is very light, refreshing, and fruity, not too sweet. I love the simplicity of doing it, anybody can do it, even if you don’t need to be a baking master !
Thanks so much for your great feedback, Rose! I am so happy you liked the recipe. 🙂