Mango Raspberry Cream Pie (No Bake)
Prep time: 
Total time: 
Serves: serves 12-14
 
I am using CocoWhip topping for the whipped cream on my pie today, but you can make your own from my recipes CLICK HERE
I am using an oversized fluted tart pan for my pie today, but you can use a springform pan if you prefer
I also used golden sandwich cookies for a layer between the raspberry & mango filling, but also think a thin sliced fresh mango would be awesome!
Ingredients
  • For the Crust
  • Nabisco Graham Crackers 2 packages (sleeves) from the box approx 3 cups crushed cookies
  • Vegan Butter 8 Tablespoons (113g)
  • Granulated Sugar 6 Tablespoons (84g)
  • For the Raspberry Layer
  • Fresh or Frozen Raspberries 16oz package for a total of 1 cup puree
  • Vegan Cream Cheese (or cashew cream recipe below) ½ tub 4oz. (113g)
  • Granulated Sugar ½ cup (100g)
  • Agar ¾ teaspoon
  • Cornstarch or arrowroot 2 Tablespoons
  • Plant Milk *I use soy milk, but have used rice & almond as well 1¼ cup (296ml)
  • For the Mango Layer
  • Fresh or Frozen Mango 16oz package for a total of 1 cup puree
  • Vegan Cream Cheese (or cashew cream recipe below) ½ tub 4oz. (113g)
  • Granulated Sugar ⅓ cup (66g)
  • Agar ¾ teaspoon
  • Cornstarch or arrowroot 2 Tablespoons
  • Plant Milk *I use soy milk, but have used rice & almond as well 1¼ cup (296ml)
  • 1 Tub CocoWhip by SoDelicious or 1 recipe Vegan Whipped Cream
  • 1 Box Vegan Raspberry Jel *optional
  • Freeze dried raspberries for garnish *optional
Instructions
  1. First make the crust by melting 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.
  5. Make fruit puree from the raspberries and mango.
  6. In a heavy bottom small sauce pot cook the fruit down (separately of course) over low heat until mushy.
  7. 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.
  8. Once it is cooked through and turned to mush, transfer to a food processor or blender and puree smooth.
  9. Strain the raspberry to remove the seeds, the mango does not need to be strained.
  10. Prepare the raspberry custard layer by combining 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.
  11. 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.
  12. Pour into the prepared crust and then top with golden sandwich cookies or a fresh thinly sliced mango if you prefer.
  13. Next prepare the mango layer by combining all the ingredients for the mango layer in a sauce pot and cook the same as for the raspberry layer.
  14. Pour the mango custard over the SET raspberry/cookie layer and refrigerate until set.
  15. Optional Vegan Jel layer goes next, prepare as per the instructions on the box.
  16. Top with Vegan Whipped Cream or 1 9oz tub of SoDelicious CocoWhip
Notes
Mango Raspberry Cream Pie must be kept refrigerated at all times.

Will stay fresh in the refrigerator for up to 1 week.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/mango-raspberry-cream-pie-no-bake/