I can’t get over this raw vegan mango pie. I’m obsessed!
Not only is it healthy and incredibly delicious, it’s beautiful, too.
I learned this recipe/method while hosting my most recent Sanoviv retreat. The head chef at Sanoviv, Chef Aldo, used to be the head chef at a very upscale hotel in Mexico’s wine region. He combines his professional skills and experience with the healing philosophies of Sanoviv (no gluten, dairy, sugar, corn, soy; mostly plant-based and raw with occasional organic animal protein when needed) to make absolutely incredible dishes.
Chef Aldo always does a healthy gourmet dessert cooking class for us on the retreats, and I always learn so much from him. The only catch is, like most professional chefs, Chef Aldo doesn’t measure anything. The below recipe is a recreation that will become your new healthy dessert obsession.
The biggest difference is that Chef Aldo used fresh coconut meat from fresh coconuts that he opened with a machete. Since fresh coconuts are a little scarce in the mountains of Montana where I live—and my machete skills are lacking—I used organic coconut milk. I’m also fresh out of calendula leaves and can’t find any in Bozeman so I threw a few pansies (edible flowers) on for good measure.
I took notes while he prepared this delightful treat and recreated it at home. I included his original-ish recipe below (or close to it b/c like I said, he doesn’t measure) if you happen to live in the tropics.
This recipe is:
Make with 100% real food
I used this raw vegan mango pie recipe on Father’s Day, and my dad absolutely loved it. He completed the medical program at Sanoviv while I hosted my last retreat and has lost almost 40 pounds since! His neuropathy pain and diabetes is also under mostly under control; a 180 degree difference from six months ago. I’ll write about his journey another time—it’s an incredible testament to the power of combining functional medicine with a whole food diet.
Anywho, back to the raw vegan mango pie. I’ve shown you how to make a raw vegan pie/tart before with my Raw Vegan Raspberry “Cheesecake” Tart. I love this style of raw desserts because if you can learn the method you can make it with just about any combo of fruit and other flavors. The only thing I don’t always love about raw vegan pies is that they all tend to have a crust made out of nuts. Which can be great, but also really dense and filling, especially since coconut milk/meat/oil usually bind it all together.
That’s why I was SO excited to watch Chef Aldo make this crust out of green apple and shredded coconut (there we go with more coconut). The crust is nut-free, and the tang of the green apple pairs perfectly with the sweet mango. If you’re tempted to use another kind of apple here don’t—the green Granny Smith really makes it.
The presentation of this dessert is flexible. I used a springform pan here because I love the layered look, but you can use a regular pie pan or even individual ramekins. Chef Aldo put them in individual ramekins, then served them upside down with a swirl of the mango filling and beautiful topping to wow the crowd. Because, you know, he’s a professional chef and all. There were 16 women on the retreat and everyone was swooning.
I topped my version with a combo of whole and cut strawberries, fresh mint from my garden, lemon zest and a few fresh edible flowers from my patio.
Healthy Raw Vegan Mango Pie Recipe
Prep time: 35 minutes
Total time: 24 hours (to freeze)
You’ll need: an 8 or 9 inch springform, pie, or tart pan, and a food processor and/or a high speed blender
- 1 granny smith (green) apple, sliced and cored, leave the skin on
- 2 cups shredded coconut
- 3/4 cup real maple syrup (adjust to your liking)
- 1 cup coconut oil
- 1 tablespoon freshly grated ginger
- the zest of 1 large lemon (about 1 tablespoon); reserve 1 teaspoon for garnish and the lemon juice for the filling
- 2 cups freshly chopped mango (about 4 small ataulfos or 3 regular size you’ll find in most stores)
- 1 13-ounce can of full-fat coconut milk, preferably organic
- 1/2 cup real maple syrup (adjust to your liking)
- 2 tablespoons coconut oil
- 2 tablespoons fresh lemon juice (from the lemon zested for the crust)
- pinch of sea salt
- fresh strawberries
- fresh mint
- optional: edible flowers
- optional: reserve a few tablespoons of the crust, form it into teaspoon sized spheres for a fun addition to your garnish
Directions: Close the springform pan and cut a round piece of parchment paper to line the bottom (this just makes it easy to slide off frozen.
Make the crust first. The texture of the crust should turn out well blended and finely chopped, but not pureed into a mash. A food processor works best for this, but a blender can work too. Just don’t over puree it. Place the large-chopped apple and coconut into a food processor and blend until finely chopped (about 30 seconds). Scrape down the sides. Add the maple syrup and coconut oil and blend in until well incorporated (about 10-15 pulses). Scrape down the sides. Pulse in the lemon zest, grated ginger and salt. Taste and adjust anything as needed.
Add the mixture to an even layer in the bottom of the springform pan (or whatever pie/tart pan you use). Place the pan in the freezer for at least 30 minutes to allow it to firm up (this will prevent the filling from leaking into the crust).
While the crust is in the freezer, make the filling and prepare the garnish. To make the filling, blend all filling ingredients in a high-speed blender, until smooth. Once the crust is firm, pour the filling on top. Set the entire pie in the freezer on a flat surface to freeze. If leaving in the freezer more than 24 hours, cover it with plastic wrap until you use it (it will keep in the freezer, if covered, up to 2 weeks). Garnish fresh right before you serve it (don’t freeze the garnish).
To serve, bring the pan out of the freezer and pop the outside of the springform pan off while it’s still very frozen (to hold it’s shape). Let it thaw about 15-20 minute before serving it for the best texture; it should be slightly defrosted and the filling will be creamy, not frozen solid. Garnish right before serving. The frozen coconut oil in the crust and the filling will hold the pie together for a few hours (give or take depending on your climate) but keep it in the refrigerator or freezer after that.
Tips to garnish: You can serve this a la Chef Aldo in individual servings and garnish with chopped strawberries and mint, or, decorate the whole pie. If you decorate the whole pie, use a combo of whole and chopped strawberries and mint leaves in the center. See the image below for ideas.
Chef Aldo’s (Close-To) Original Version
Here’s an instagram snap from the night we enjoyed this dessert at Sanoviv. Below is the original recipe (as close as we could get) from Chef Aldo himself. Like I mentioned above, my version is almost exactly the same except for the fresh coconut meat and slightly different garnish.
- 2 cups of dried coconut
- pinch of salt
- 1 large granny smith apple – sliced and core discarded (leave skin on)
- 1/4-1/2 cup of maple syrup
- 1 cup coconut oil
- zest of one large lemon (reserve some for garnish)
- 2 tablespoons of fresh grated ginger
Crust Method: Put dried coconut, salt and apple into food processor and blend until finely chopped. Add maple syrup and blend a little more. Add coconut oil and blend until incorporated. Pulse in lemon zest and ginger until the mixture is well combined and still has texture (be careful not to over-blend at this stage). Use about 2-3 cups of the mixture to form a crust in an 8”-9” pie pan. Using spatula, scrape mixture into pie pan and put into freezer for about 30 minutes until it becomes firm. Make the filling while the crust freezes.
- 3 large mangos skinned and sliced as close to the core as possible; discard the skin and core
- 2 – 2 1/2 cups of coconut meat, washed (Chef Aldo soaked it in colloidal silver & water to get rid of potential bacteria. If no colloidal silver, use iodine or distilled white vinegar)
- 1/4 cup of maple syrup
- juice of half a lemon (zest before juicing and save for the garnish)
- 1 cup of coconut oil
- pinch of sea salt
Put everything into Vita-Mix and blend until smooth.
Take pie pan out of fridge and now that the mixture is more stiff, mold it into the pan and up the sides like a regular pie crust. Make the edges about 1-2 inches thick (thicker than a pie crust)
Pour the filling mixture into the crust and smooth. Freeze at least 24 hours, will last approximately 1 week in the refrigerator if covered.
Garnish (Strawberry “Pico De Gallo”)
- 4 cups of fresh strawberries with leaves attached – chopped into half or quarters
- 2 tablespoons of herbs – citronella and peppermint (or use normal mint or basil) – chopped finely
- Zest from the lemon (saved from the pie filling)
- teaspoon of grated ginger (leave skin on)
- juice of half a lemon
- splash of maple syrup
Put all ingredients into a bowl and gently mix with a spoon. Garnish each slice of pie with a large spoonful.
Be sure to tag me on Instagram (@elizabeth_rider) if you make this so I can see and ‘Like’ your creation!