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.
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The mango cheesecake tart is gluten-free, dairy-free, egg-free, refined-sugar-free, and 100% vegan!
Process all the ingredients for the pie crust in a food processor. 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.
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.
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 chill to fully set.
With a healthy, gluten-free pie crust topped with a creamy mango-lime filling and fruity jelly topping, this mango tart is light, creamy, fruity, slightly sweet,
and perfectly summery!
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