‘No Bake’ Mango Pie (Dairy Free, Gluten Free) (Edit recipe)

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This recipe is a ‘no bake’ pie that uses gelatin and can be whipped up in under 15 minutes and then left to set in the refrigerator for 6-8 hours. You can use a ready-made gluten free pie crust or make one on your own!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

7

Serves: 16

Ingredients

0.25 cup Water, room temperature
1.5 Tbsp Gelatin, Unflavored
1 cup Organic Coconut Milk - Thrive Market
2 cups Mango, Frozen, blended into a pulp or canned mango pulp
0.25 cup Maple Syrup - Under the Bark Syrup Co., optional
1 cup Organic Coconut Cream - Thrive Market, whipped
2 whole Gluten-Free Pie Crust, or Gluten Free Graham Crackers

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Take a small bowl and add the water to it. Sprinkle the gelatin powder over the water to make the gelatin wet.
Heat the non dairy milk over a stove or in the microwave till its hot and then pour hot milk to a large mixing bowl. Now add the soaked gelatin and whisk continuously for 1-2 mins to dissolve the gelatin completely. Make sure there are no lumps.
Then add the mango pulp and the maple syrup (if adding) and mix well.
Next add the Coconut whipping cream in parts and whisk until you get a smooth filling. You can use an electric mixer to mix it easily. (If you are using coconut cream, then pour that into a separate bowl and whip it using an electric mixer or hand blender to make it fluffy (till soft peaks form). Then add to the mango mixture and mix again to blend in fully)
Pour this filling into the pie crusts and refrigerate for 6-8 hours.
!For making homemade crust:
In a mixing bowl, mix the ground gluten free graham crackers with the melted butter. Press this mixture onto a 9 inch pie pan to cover base and sides. Bake in a pre-heated oven at 400 deg F for 10 minutes. Let cool completely before using.

Notes

This recipe comes out best with canned mango pulp since the fresh mangoes besides being seasonal also have fibers in them which does not give a good texture to the pie. The amount of sweetener you need will depend upon how sweet your mango pulp is. For an easy grain free crust topping, you can crush Lovebird grainfree cereal and use it to top the pie (instead of using a gluten free crust)

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	93
Fat:	6 g
Carbohydrates:	8 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	3 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.