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One piece of mango pie with vegan jelly and gluten-free granola crust

Mango Pie

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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10


  • Tart pan*
  • Food processor*
  • Blender*



  • 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:

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


  • 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.


  • 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.


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