Ingredients
Scale
Filling:
- 2 cups (15 oz.) mango puree
- 1/2 cup maple syrup
- 2 tbsp lime juice
- 1 can (14 fl. oz.)full fat coconut milk
- 2 tablespoons Tapioca Flour
- 1 1/2 tsp Vanilla Extract
- 3/4 cup Water
- 2 teaspoons Agar Agar Poweder
Crust:
- 2 cups vegan graham crackers or ginger snaps
- 1/4 cup melted coconut oil or vegan butter
Instructions
- For the crust, combine the crushed graham crackers or ginger snaps with melted coconut oil. Press into the pie dish, then set aside in fridge to chill.
- In a food processor add the mango puree, maple syrup, coconut milk, tapioca flour, lime juice, and vanilla blend until smooth. Set aside.
- Pour the water into a saucepan, sprinkle the surface with the agar-agar powder and whisk. Bring to a boil, then gently simmer for 1 to 2 minutes. Whisk the mango mixture into the simmering agar-agar. Return the mixture to a boil and gently simmer, stirring constantly, until thickened, 2 to 3 minutes.
- Pour the hot pie filling into the pie dish, refrigerate until firm and set, 3 to 5 hours. Serve chilled or bring to room temperature, either way the pie will remain firm.
- Top with Coconut Cream Whipped Topping and lime zest!
- Prep Time: 45 minutes
- Category: Cheesecake
- Cuisine: Desset
Nutrition
- Serving Size: 1