This vegan mango raspberry cream pie recipe is easier than it looks! The best part is you don’t have to turn on the oven! It's bursting with the delicious flavors of raspberry and mango, then topped off with vegan whipped cream. The recipe calls for vegan cream cheese as the base for both of the filling layers, but if you do not have vegan cream cheese you can sub in cashew cream instead. Just add that last after cooking the mixture on the stove. You can also use sliced mango instead of the golden sandwich cookies layer. This mango raspberry cream pie is such a crowd pleaser––you have to try it out!

No-Bake Mango Raspberry Cream Pie [Vegan]

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Serves

12-14

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Ingredients

For the Crust

  • 2 sleeves of vegan graham cookies (approximately 3 cups) crushed cookies
  • 8 Tablespoons vegan butter
  • 6 Tablespoons granulated sugar

For the Raspberry Layer:

  • 16 ounce package fresh or frozen raspberries for a total of 1 cup puree
  • 1/2 tub (4 ounces) vegan cream cheese (or cashew cream recipe below)
  • 1/2 cup granulated sugar
  • 3/4 teaspoon Agar Agar
  • 2 tablespoons cornstarch or arrowroot
  • 1 1/4 cup plant milk 

For the Mango Layer:

  • 16 ounce package fresh or frozen mango for a total of 1 cup puree
  • 1/2 tub (4 ounces) vegan cream cheese (or cashew cream recipe below)
  • 1/3 cup granulated sugar
  • 3/4 teaspoon Agar Agar
  • 2 Tablespoons cornstarch or arrowroot
  • 1 1/4 cup plant milk

For the Toppings: 

  • Vegan Whipped Cream
  • 1 Box vegan Raspberry gel (optional)
  • Freeze dried raspberries for garnish (optional)
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Preparation

For the Crust:

  1. Melt the vegan butter and then combine with the sugar and graham crackers in a food processor.
  2. Process to fine crumbs that resemble wet sand.
  3. Press this mixture into the bottom and sides of a 10" tart pan with a removable bottom.
  4. Freeze while you prepare the rest of the recipes.

For the Fruit Puree: 

  1. Make fruit puree from the raspberries and mango.
  2. In a heavy bottom small sauce pot cook the fruit down (separately of course) over low heat until mushy.
  3. If you are using frozen, you do not need to add any water, but fresh fruit may require a few tablespoons of water to help it cook down and prevent scorching on the bottom.
  4. Once it is cooked through and turned to mush, transfer to a food processor or blender and puree smooth.
  5. Strain the raspberry to remove the seeds, the mango does not need to be strained.

For the Raspberry Custard Layer:

  1. Combine all the ingredients for the raspberry layer together in a medium sauce pot and cook whisking constantly over medium to high heat until it is smooth and starts to thicken.
  2. Once you see gentle bubbles appearing remove from the heat, but be sure to get it to the boiling stage to activate the cornstarch and agar agar.
  3. Pour into the prepared crust and then top with golden sandwich cookies or a fresh thinly sliced mango if you prefer.

For the Mango Layer:

  1. Combine all of the ingredients for the mango layer in a sauce pot and cook the same as for the raspberry layer.
  2. Pour the mango custard over the SET raspberry/cookie layer and refrigerate until set.

For the Cashew Cream (Cream Cheese Substitute):

  1. Soak the cashews in the water for about 4 hours or overnight at room temperature.
  2. Drain the water and place the cashews in a high speed blender.
  3. Puree to a smooth cream consistency.
  4. Add to the recipe above after cooking.

For the Toppings:

  1. Optional vegan gel layer goes next, prepare as per the instructions on the box.
  2. Top with vegan whipped cream.
 

Notes

Mango Raspberry Cream Pie must be kept refrigerated at all times. Will stay fresh in the refrigerator for up to 1 week.

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