Mango Pie Recipe Vegan Cheesecake Jelly Tart

This mango pie with a jelly layer is lightweight, creamy, fruity, smooth, and extremely delicious. It’s the right sweet that isn't too sweet and it contains a delicious dry cereal crust. The direction of this mango tart is vegetarian, gluten-free, refined sugar-free, and simple to make! Check the direction notes for a soy-free no-bake mango cheesecake version!

HOW TO STORE?
I would advocate storing the mango cheesecake pie within the icebox (for up to five days). I wouldn’t advocate temperature reduction the pie as a result of cheesecakes generally aren’t extremely deep-freeze friendly.

Mango Pie Recipe Vegan Cheesecake Jelly Tart
Mango Pie Recipe Vegan Cheesecake Jelly Tart

HOW TO build A MANGO PIE?
Making this mango pie is straightforward and not sophisticated the least bit. I used my kitchen appliance for the crust and therefore the mango filling. For the jelly layer, you simply want a cooking pan and a stove high.


  • First, oil/grease a pie pan or tart pan.
  • Process all ingredients for the pie shell in a very kitchen appliance and press the crust into the lowest of the pan and up the perimeters. Set aside.
  • Next, method all mango layer ingredients in an exceedingly} kitchen appliance or liquidizer till very swish and creamy. Pour the cream into the pan.
  • Bake the pie within the kitchen appliance for concerning thirty five minutes and let it cool utterly. place it within the icebox to line.
  • For the jelly layer, pour water in a very cooking pan or frying pan and produce to a boil. Add agar and turmeric. Stir till the agar powder is dissolved.
  • Add juice and mango puree, stirring perpetually.
  • Next, strain the mixture through a fine-meshed sieve into a medium-sized bowl.
  • Finally, pour the mixture on the mango pie, unfold it equally by slightly tilting the cake to all or any sides and place the pan within the icebox to line.


Mango Pie Recipe Vegan Cheesecake Jelly Tart

INGREDIENTS:
Crust:

  • 50 g (1.75 oz) nuts or seeds of choice
  • 110 g (1 cup) granola or rolled oats
  • 140 g (5 oz) soft dates pitted

Mango Cream Layer:

  • 345 g (one 12.3 oz package) silken tofu (see notes for a soy-free version)
  • 250 g (1 1/2 cups) ripe mango cubed
  • 80 g (1/4 cup) maple syrup
  • 32 g (4 tbsp) cornstarch or arrowroot flour
  • 2-3 tbsp lime juice or lemon juice
  • 1 tsp vanilla extract
  • 22 g (1 1/2 tbsp) coconut oil (see notes)
  • 1/8-1/4 tsp turmeric

Mango Jelly:

  • 160 g (2/3 cup) mango puree
  • 60 g (1/4 cup) water
  • 1 1/2 tbsp lime juice or lemon juice
  • 1/4 tsp pure agar powder (see notes)
  • A pinch of turmeric powder

INSTRUCTIONS:

  1. 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.

Crust:

  1. First, oil/grease a pie pan or tart pan (click to see the one I used) and preheat your oven to 360 degrees Fahrenheit (180 degrees Celsius).
  2. 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.
  3. Press the crust evenly into the bottom of the pie/tart pan and up the sides. Set aside.

Mango Cream Layer:

  1. 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.
  2. Bake in the oven for about 35 minutes. Depending on your oven it might take a few minutes less or more.
  3. Turn off the oven and let the pie cool at room temperature until it isn't hot to the touch anymore. Then put it into the fridge to set. To speed up the process you can put it in the freezer for about 30 minutes.

Jelly Layer:

  1. For the jelly layer, pour water in a saucepan or skillet, add agar powder and turmeric and bring to a boil. Stir until the agar powder is dissolved.
  2. Add lime juice and mango puree, stirring constantly.
  3. Next, strain the mixture through a fine-meshed sieve into a medium-sized bowl.
  4. Finally, pour the mixture on the mango pie, spread it evenly by slightly tilting the cake to all sides and place the pan in the fridge to set.
  5. Slice and enjoy! Store leftovers in the fridge for up to 5 days.

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