gluten-free. vegan. mostly raw. no-bake.
Strawberries and mango.
One thing I truly enjoy making are no-bake pies. It is such an easy dessert to create with a high speed blender or food processor. And without fail, it looks good.
This pie has only six (6!) ingredients. Two for the crust, plus four for the filling. This is so easy.
How to pick a mango: I always judge a good mango by feel. The mango should not be super firm, or even firm. Instead, a mango should be slightly soft to the touch. You do not want the opposite end of the spectrum with lots of bruising and too soft or mushy (fingers sink into the mango when touching). Also, anyone allergic to poison ivy may not want to touch a mango’s skin in case an allergic reaction develops.
How to pick strawberries: Mostly, stay away from picking ones where the areas which should be red are green. Also, don’t pick ones with lots of mushy areas. You will spend more time cutting out unwanted areas than desired.
Strawberry & Mango Pie
Easy to make no-bake pie (gluten-free and vegan) made with an almond crust and a coconut, strawberry, and mango filling. Smooth and sweet. A winning combination for the season.
- ½ c. almonds
- 3 dates (soaked and pitted)
- ½ can coconut milk (firm/fat portion only) (May need to refrigerate coconut can prior to ensure there is a firm portion. Living in warmer climates can cause the milk to be only milk when opening can.)
- ¼ medium sized mango
- 3 medium sized strawberries (with stems removed)
- 1 T. maple syrup
- In high speed blender/food processor blend almonds only on high until a flour consistency is made.
- Add dates which have been soaked for at least five minutes. Make sure to remove pit.
- Blend on a low-medium speed until dates are well incorporated and a dough consistency forms. Be sure to not blend too much or it may become oily due to the almonds.
- Using a parchment paper lined 4-5″ springform pan, add dough and press into a crust layer without sides. If you want sides go for it, but I usually just have a layer of crust.
- Set aside or place in refrigerator until filling is ready.
- Using a high speed blender/ food processor, add strawberries and mango pieces. Blend on a lower speed until incorporated and mixed. I like to leave some chunks. See photo on website for comparison.
- In a medium to large mixing bowl, add fruit mix just blended to coconut fat and maple syrup. Using a handheld mixer, blend on lower speed to cream the fat some and integrate all ingredients.
- Pour mixture over crust and smooth with the bottom of a spoon to flatten the top into a nicer shape.
- Place in refrigerator for at least two hours. Can be placed in refrigerator overnight. I do not recommend placing in freezer.
- Store in refrigerator. Enjoy!
Thank you for viewing!