This mango pie definitely looks and tastes good enough to impress family and friends (even those who aren’t vegan) at potlucks, dinner parties, and other gatherings, it’s actually very simple to make. It’s made with mostly everyday ingredients, requires minimal active prep time, and just a bit of patience (to allow the layers to set).
For the graham cracker crust:
9 sheets (18 squares) vegan graham crackers
½ teaspoon salt
⅓ cup melted vegan butter (I recommend unsalted version from @miyokoscreamery
For the mango fruit curd:
½ cup water
1 tablespoon agar flakes
1¼ cups canned coconut cream
1 cup mango fruit
¼ cup granulated erythrol
To make the CRUST:
In a food processor, pulse graham crackers and salt into a fine crumble. Add melted butter and pulse again until mixture comes together and looks like wet sand. Press evenly into a 9½-inch fluted pie pan. Press at least three-quarters of the way up sides of pan. Refrigerate crust while preparing filling.
For the CURD:
In a small saucepan over medium-low heat, whisk water and agar. Simmer for 5 to 6 minutes, until dissolved and liquid is reduced and thickened slightly.
In a large saucepan over medium heat, whisk coconut cream, mango , and sugar constantly for 2 to 3 minutes, until bubbling and warmed through. Add dissolved agar and whisk until well combined, about another 2 minutes. Transfer mixture to a heat-safe glass bowl. Whisk constantly to cool down and prevent from setting too much.
Once mixture has cooled to room temperature and with no steam present, pour into crust and refrigerate for at least 3 hours, until chilled and set.
To serve, top tart with coconut whipped topping and garnish with lemon zest.