Mango Pie with Vegan Cream Cheese


Mango Pie with Vegan Cream Cheese (paleo, gluten-free, dairy-free, refinedsugarfree, vegan, whole30).jpg
Paleo Mango Pie with Vegan Cream Cheese


This cassava-arrowroot flour pie is perfect for the holidays, not too sweet and amazing savor. I know that almost you all used to eating apple or pumpkin pie, but mango is one of my favorite fruits indeed.

 It`s very savory, loaded with protein, resistant starch, fiber, vitamins, and minerals, also is paleo, gluten-free, whole30 and vegan.


Mango Pie with Vegan Cream Cheese (paleo, gluten-free, dairy-free, refinedsugarfree, vegan, whole30).jpg




To change the original recipe, I made de cassava pie crust of ottosnaturals.com that I love it, I only added 2 tablespoons more of coconut oil because for me helps better the dough comes together, I had 3 fresh mangos and change the dairy cream cheese for a vegan one with cashew that I did it by myself. You can use cream cheese if you want, sometimes I use it in my recipes but not all the time.







The difference here is that I wanted a thick pie crust, so instead of making it in a normal 9-inch pie dish, I did mine into a 6-inch glass dish, so yummy and crunchy, but it´s up to you if you want to make a flaky crust.

You can make the mango jam and the vegan cheese in advance, or on the same day, only let them at room temperature before filling the pie.



MANGO PIE WITH VEGAN CREAM CHEESE



Mango Pie with Vegan Cream Cheese (paleo, gluten-free, dairy-free, refinedsugarfree, vegan, whole30).jpgIngredients for the Pie Crust:                                                                                             
  1. 1 cup cassava flour
  2. 2 tbsp of arrowroot flour, more for dusting
  3. 1/2 cup + 2 tbsps grass-fed butter or coconut oil at room temperature
  4. 2 eggs whisked in separate bowls, one can be made with flax seeds whisked
  5. 1/4-1/3 cup water (depends on the consistency)
  6. 1/4 tsp Himalayan salt
  7. 1/4 or a dash of cinnamon (optional)
  8. 2 pieces of parchment paper to roll out the dough

Ingredients for the Vegan Cream Cheese:
  1. 1 cup raw cashews soaked in water at least 4-5 hours or overnight
  2. 1-2 tbsps lemon juice
  3. salt to taste (salt is preferred in this recipe to contrast)
  4. 1 1/2 tbsps coconut yogurt
  5. 1 tbsp water
Mango Jam:
  1. 3 fresh mangos peeled and seedless
  2. pinch of Himalayan salt
  3. 1/4 cup raw honey or another sweetener
  4. 1 tsp grass-fed gelatin
  5. 1/2 tsp of lemon juice (optional)

Instructions

Pre-heat oven at 350 F.

Mix the dry ingredients to combine.                                      
Preparation of the cassava dough and baked pie (paleo, gluten-free, dairy-free, refinedsugarfree, vegan, whole30).jpg


In a food processor throw de butter with the dry ingredients and pulse until everything is well incorporate and appears coarse crumbs.

Add the whisked egg and pulse again, scraping the sides of the processor.

Then add the water, a little by little until the dough it´s not sticky at the touch of your fingers.

Form a ball and put between 2 parchment papers dusted with arrowroot flour

Roll out until the desired thickness, then transfer to the bake pie dish. It doesn`t matter if the dough is broken, fix it again with your fingers.

Press with your hands or a fork the edges, and poke the bottom with a fork.

Bake it for 10 minutes, then take out the oven and brush the dough with the beaten egg. Put again into the oven and bake around 10-12 minutes more.

Let it cool until you have finished the mango jam and the vegan cheese.

To make the vegan cream cheese drain the soaked cashews.

Throw them into the food processor with the coconut yogurt, water, salt, and lemon juice.

Blend all together until become in a creamy mixture.

Spread it on the baked pie crust.

The mango jam is very simple, blend the 3 mangos scrapping the size of your blender until smooths and puree. 

Pour in a pot with a pinch of salt and let reduce until thick enough.

Stir in honey, lemon juice, and a teaspoon of gelatin.

Let it cool to room temperature.

Pour over the vegan cheese.

Take the pie to the fridge to set for at leas1 hour.

Enjoy!

Note: If you will use a 9-inch pie dish, I recommend more mangos, about 4-5 will be fine.

For the filled crust:  depends on your filling, bake between 45-60 minutes, then you will need to cover the edges of the pie crust so they don`t brown.

The pie can be used as a savory one with ground meat, chicken, or anything that you like it, better if you add into the dough dried spices that you like it to match the meat  and increase to 1/2 tsp of salt, and if you want 1 1/2 teaspoons of coconut sugar, I love the contrast that it makes to the meat.

You can use arrowroot or cassava flour either way to dusting.

The recipe makes around 6 slices.
Time to Preparation: Crust: 5 min, Vegan Cream Cheese: 10 min, Mango Jam: 25 min= 40 min.
Time to Bake the crust: 20 min
Total Time: 1:20 hours.  

What is your favorite fruit pie to make?


Nutrition Facts Mango Pie with Vegan Cream Cheese (paleo, gluten-free, dairy-free, refinedsugarfree, vegan, whole30).jpg










Remember that  "Your body is a temple, but only if you treat it as one". Astrid Alauda. 

If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! đź’—

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