This 2-layered summery mango pie combines a healthy pie crust with a light and creamy dairy-free mango cream filling, all topped off with a fruity jelly. The mango tart is gluten-free, dairy-free, egg-free, refined-sugar-free, and vegan!
Summery Mango Tart With Fresh, Frozen, or Canned Mango
As mangoes once again come into season here in the tropics, I’ve been dreaming of sweet mango desserts like mango coconut sticky rice and my next slice of this creamy mango pie. With a healthy, naturally sweetened nut/seed, oat, and date crust topped with a creamy mango-lime filling and fruity jelly topping, this mango tart is light, creamy, fruity, not too sweet, slightly tart, and perfectly summery!
It’s also incredibly diet-friendly, ditching dairy and eggs for a pie filling made creamy and cheesecake-like, thanks to silken tofu. And, for those who don’t consume soy, I’ve included a no-bake soy-free option below! Either way, this healthy mango tart is surprisingly nourishing, wholesome, and packed with plenty of mango for a treat that is still light enough not to weigh you down.
Best of all, while this mango cheesecake tart definitely looks and tastes good enough to impress family and friends (even those who aren’t vegan) at potlucks, dinner parties, and other gatherings, it’s actually very simple to make. It’s made with mostly everyday ingredients, requires minimal active prep time, and just a bit of patience (to allow the layers to set).
Plus, thanks to frozen or canned mango, you can enjoy this dessert all year round. Though if you’re looking for more fruity dessert inspiration, you might enjoy this mango lassi, vegan strawberry ice cream, blueberry cream pie, and no-bake avocado kiwi cheesecake.
The Ingredients and Substitutions
You need 11 ingredients to prepare this easy vegan mango pie recipe, including just three for the granola crust and seven for the main filling! Most of which are common and/or pantry staples.
The Crust:
- Nuts or Seeds: You can use any nut or seed. I.e., pistachios, peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc. You could alternatively use coconut flakes as a substitute (or use both), as a mango-coconut combination is fantastic.
- Rolled oats: Alternatively, use your favorite simple granola.
- Dates: The key is to use soft dates. While Medjool are the best option, other types (like Deglet Noir) will work as long as they are soft.
If the dates are a little hard, you could also soak them in hot water until they soften.
Mango cheesecake filling:
- Silken tofu: This is custardy smooth, creamy, and has a subtle flavor. You could use regular tofu in a pinch, but not firm tofu.
- Mango: I love to use fresh ripe mangoes while it’s in season and rely on frozen (thawed first) or high-quality canned mango purée (Kesar or alphonso mango purée is the best!) out of season.
- Maple syrup: Or another liquid sweetener such as agave nectar, brown rice syrup, or even a sugar-free syrup.
- Cornstarch: To thicken the mango pie filling. Arrowroot flour will also work.
- Lime juice: Or lemon juice. Fresh is best. For more flavor, add a small amount of citrus zest to the mango cream pie recipe.
- Vanilla extract: Use natural vanilla to avoid an artificial flavor.
- Coconut oil: Or, for an oil-free mango pie recipe, use 4 tbsp of either coconut butter or cashew butter instead.
- Turmeric: Technically optional to provide a deeper golden color.
Jelly Layer:
The jelly layer combines more mango purée, lime juice, water, and turmeric with:
- Agar powder: (NOT agar flakes) This is a plant-based gelatin alternative. Vege-gel may also work, but you’ll need to follow the packet instruction on how to use it.
For the full ingredients list, measurements, complete recipe method, and nutritional information, please read the recipe card below.
What Else Could I add To The Mango Tart Recipe?
Here are several ingredients you can either add to or garnish the mango tart with.
- Ginger: Ginger and mango pair very well. You could add a little to the crust or filling of this mango pie recipe. You could even use ginger biscuits and vegan butter to make a biscuit crust.
- Cardamom: Just a tiny pinch enhances flavor in the mango dessert recipe.
- Passion fruit: Add some passion fruit juice to the filling and/or jelly layer, and garnish with passion fruit when serving.
- Vegan white chocolate: Serve with some vegan white chocolate shavings.
- Orange: For more flavor, swap out some or all of the water in the jelly layer with orange juice. You could also add some orange zest to the jelly or creamy layer for little flecks of color and extra flavor.
- Coconut whipped cream: Garnish/serve this vegan pie recipe with fluffy dairy-free coconut whipped cream.
- Other fruit: You could make a combination like a peach mango pie or mango nectarine, etc.
How To Make Mango Pie?
The process of preparing this mango pie recipe may look a little long, but it’s simple to work through (and totally worth getting out the food processor!)
Step 1: Prepare the crust
- First, oil/grease a pie pan or tart pan and preheat the oven to 360 °F/180 °C.
- Then, process all the ingredients for the pie crust in a food processor, starting with the nuts, then granola/oats, and finally, the dates. It’s ready when the mixture holds its shape when you press it between your fingers.
If it’s too dry, add another date or two. If it’s too sticky, add more granola/oats.
- Press the dough into your pie pan, across the bottom and up the sides. Then set it aside.
Step 2: Prepare the mango pie filling
- Combine all the mango pie filling ingredients in the food processor (wipe it down first) until smooth and creamy, and pour the mango mixture into the pie crust.
- Bake the mango tart for about 35 minutes until it’s thickened and slightly set. Note, it will continue to set as it cools out of the oven.
- Remove it from the oven and set it aside to cool until its room temperature. Then, transfer it to the freezer to set for around 30 minutes.
Step 3: Prepare the mango jelly and assemble the mango tart
- Add the water, agar powder, and turmeric to a saucepan and bring it to a boil, stirring until the agar dissolves.
- Then, add the mango purée and lime juice, and constantly stir until thickened.
- Strain the mixture through a fine-mesh sieve into a medium bowl, then pour it over the pie. Tilt the dish to spread it evenly across the mango pie filling layer. Then transfer it to the fridge a final time to fully set.
How to Store?
You can store the assembled and chilled mango tart covered in the refrigerator for up to 5 days.
I wouldn’t recommend freezing the silken tofu version, as it doesn’t freeze well. However, the agar filling version may be freezer-friendly (for up to 2 months). I recommend wrapping each slice individually to quickly and easily defrost them in the fridge before serving.
FAQs
Can I make a soy-free mango tart recipe?
It’s possible to make a soy-free, no-bake mango tart layer using agar powder to thicken it. Check the recipe card notes for the full ingredients list and method.
Could I substitute the mango?
You can make a similar two-layered vegan cheesecake-style tart with several other fruits, including apricots, peaches, strawberries, and other berries.
You could also use a combination of fruits, such as mango-peach or mango-nectarine.
How to peel and chop mango?
First, start by peeling the mango with a knife. Then slice off the mango ‘cheeks’ and dice or slice them to your liking. This method is particularly useful when making thin slices for decorating, but works for cubed mango/ mango chunks, too.
Alternatively, you can chop away the cheeks with the peel on, slice in a cross-hatch pattern, invert the peel, and then scoop out the flesh.
Recipe Notes
- Save time with a pie crust: Feel free to use a pre-made pie crust if you’d prefer.
- Boost the aesthetics: I actually love the look of the jelly layer over the cream one as it is. However, if you want to impress even further, you can use additional mango slices to make one large ‘rose’ pattern (or several smaller mango ‘roses’) or swirls over the top of the mango tart (in the jelly to secure them).
- To make mini tarts: Divide the ingredients between smaller tartlet pans. The exact size of your pans will determine how many mango tartlets you can make. In addition, the baking time will likely reduce by several minutes.
- Baking time may vary: Based on whether you’re making mango tartlets or a full tart/pie and your individual oven.
More Vegan Pie Recipes (+ Tarts and Cheesecakes)
- Vegan Key Lime Pie
- Blueberry Cheesecake Pie
- The Best Vegan Chocolate Pie
- Vegan Apple Pie
- Lemon Cheesecake Tart
- Vegan Cheesecake Tartlets
- Caramel Apple Cheesecake
- Lemon Cheesecake Bars
If you try this easy mango pie recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Mango Pie
Ingredients
Crust:
- 1.75 oz (50 g) nuts or seeds of choice
- 1 cup (110 g) granola or rolled oats (gluten-free if needed)
- 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 (optional)
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)
- 1 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 an 8-inch pie pan or tart pan and preheat your oven to 360 °F (180 °C).
- 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 anymore. Then transfer it to the fridge to set. To speed up the process, you can freeze it for about 30 minutes.
Jelly Layer
- For the jelly layer, pour water into a saucepan or skillet, add agar powder and turmeric and bring it to a boil. 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 over the mango pie, spread it evenly by slightly tilting the cake to all sides, and transfer the pan to 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 information is an estimate and has been calculated automatically
Equipment
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
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. 🙂