Chilled Mango Pie

A delectable, raw and cool dessert that will leave you feeling guilt-free.

I was so inspired by Meghan Telpner’s Peach Cream Pie that I decided to adapt it to use my favourite fruit, Mangos. It is easy to make, and after freezing it to set it, it is something that is greatly enjoyed in the summer.

The crust of this pie is so good that I am always tempted to eat it without the filling, I may even adapt it a bit and turn it into a raw nut and fruit bar one of these days. The ingredients are simple and healthy.

Almonds: They are a great source of fibre, antioxidants, and vitamin E, which makes them great for your skin. They are also known for being a source of healthy fat. Another great benefit is that the fatty acids in almonds can help prevent insulin resistance. Additionally, they contain an amino acid called L-carnitine which gives you energy and a vitamin called riboflavin which helps break down fats, protein and carbohydrates to make energy. Interestingly, these two things also make almonds good for brain health and can help reduce memory loss with ageing.

Pecans: They are a good source of fibre, vitamin B1 and minerals such as copper and zinc, which are important for immune health. Zinc is good for brain health. They also contain the vitamin thiamine, also known as vitamin B1, which helps turn carbohydrates into energy. Fatty acids that help brain health is another benefit.

Medjool Dates: Dates are mostly known for being a source of fibre. They contain a great number of vitamins and minerals such as calcium, copper, magnesium, potassium, iron and B vitamins. They are also a good source of antioxidants that show to be favourable to heart health. This dried fruit is naturally sweet and rated low on the glycemic index.

I once only had half of the Medjool dates needed, but I had dried raisins so I went for it and used them. Surprisingly it turnout out good as well, but I still prefer it made with just the dates.

After putting all the crust ingredients into a food processor, I let it run until it forms a crumbly paste. Once the mixture is transferred into a pie mould, I use the back of my spatula to spread it out and then use my hand to press and form the edges. Make it as uniform as possible and give it a good press to assure that its form remains together when serving.

I use this 9 inch glass pie dish:

The filling for this cool pie is also so great-tasting that it’s hard to resist eating it right away. I have definitely eaten a couple of spoonfuls while making it. It is smooth and creamy like a pudding before the pie gets frozen. I feel like you could also just add more water to the filling and enjoy it like a smoothie.

Don’t forget to have your cashews soaked ahead of time. I soak them between 2-4 hours, or overnight in the fridge. If I need them sooner, I place the cashews in a bowl and cover them in a few inches of boiling water for 30 minutes. Soaking your cashews activates their enzymes, making them easier for your body to digest. Don’t oversoak them as they can start to taste a bit off, and they will start to break down their health-promoting oils.

Cashews: Like the other nuts, they provide energy, are high in fibre, and are a good source of healthy fats good for brain health because of the omega-3s.

Coconut cream: Coconuts are another great source of fibre. They are also a great source of vitamins B, E, and C and minerals such as magnesium, calcium, phosphorus, selenium and iron. To read up on more benefits of coconut, check out my recipe for my homemade Coconut Milk.

Mangoes: They can lower cholesterol due to their good amount of fibre pectin. They are filled with vitamin C and A, which are great for your skin. They aid in eye health due to their richness in beta-carotene. They also help with digestion as they contain enzymes that break down protein and fibre.

I use my Vitamix high-speed blender, which makes this filling super creamy. Add all filling ingredients into the blender using the smoothie setting. Just as it starts to blend, I use my tamper to move it around to keep it flowing nicely. Once done, pour the mixture right into the pie dish with the crust and spread as evenly as possible.

In order to chill the pie, it needs to be transferred to a freezer for about 1.5 hours, depending on the temperature. Remove from the freezer and let it sit at room temperature for approximately 15 minutes or a little more before cutting and serving. Drizzle with your favourite melted chocolate if you want to liven it up even more.

Chilled Mango Pie

A delectable, raw and cool dessert that will leave you feeling guilt-free.

  • high speed blender


  • ½ cup almonds (, chopped)
  • ½ cup pecans (, chopped)
  • ¼ cup shredded coconut (, dried and unsweetened)
  • 1 cup medjool dates (, pits removed)
  • 1 tbsp coconut oil
  • pinch of salt


  • 1 cup cashews (, soaked for 2-3 hours, drained and rinsed)
  • ¾ cup mango
  • ½ lemon
  • ¼ cup maple syrup
  • 1 tsp vanilla
  • 1 tbsp coconut oil
  • 2 tbsp water
  • pinch of salt


  1. Place all crust ingredients together in a food processor.

  2. Process until mixture forms a crumbly paste.

  3. Transfer mixture into a pie dish and spread evenly using a spatula or your hands. Make sure to go up the side as well.


  1. Place all filling ingredients into a high speed blender and blend until smooth.

  2. Pour filling into the pie crust and spread it evenly.

Freezing and Serving

  1. Place pie in a freezer until firm, for about 1.5 hours depending on freezer temperature.

  2. Remove the pie from the freezer and let sit at room temperature for about 15 minutes before cutting and serving.

  • The pie plate I used is 9 inches and isn’t very deep. To purchase the one I used, check out the full blog above and you will find the link to it.
  • Drizzle with your favourite chocolate and top with any fruit of your choice to perk it up.
  • One time I only had 1/2 of the dates needed, replaced the remaining amount needed with dried raisins and it worked out great!
GlutenFreeDiet, VeganDiet
cashews, cold, crust, mangoe, pie

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@veganlycravings #veganlycravings

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