Strawberry & Mango No-Bake Pie


gluten-free. vegan. dairy-free.


One thing I truly enjoy creating are no-bake pies. It is such an easy dessert to make with a little help from a high speed blender or food processor. Without fail, the pie almost always looks good.

This pie has six (6!) ingredients. Two for the crust, plus four for the filling. Sometimes simple is better to really make a few ingredients stand out. Two of the more important ingredients for this recipe are strawberries and a mango. Below, I explain how best to choose both.

How to pick a mango:

I always judge a good mango by feel. The mango should not be super firm, or even firm. Instead, a mango should be slightly soft to the touch. You do not want the opposite end of the spectrum with lots of bruising and a mango that is too soft or mushy (fingers sink into the mango when touching). Also, anyone with poison ivy allergies may not want to touch a mango’s skin in case an allergic reaction develops. An interesting thing to also know and be aware of is if you have allergies to cashews, you may also have trouble consuming mango.

How to pick strawberries:

Mostly, avoid picking strawberries with lots of green or darkened areas. The color should be a nice red. Green isn’t ready, and too dark is overly ripe. Also, don’t pick ones with lots of mushy areas. You will spend more time cutting out unwanted areas than desired.

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Strawberry & Mango No-Bake Pie

Adrienne / | August 30, 2019

  • prep time: 15 minutes
  • cook time: (refrigeration) 2 hours
  • total time: 2 hours & 15 minutes



  • ½ c. almonds
  • 3 dates (soaked and pitted)
  • ½ can coconut milk (firm/fat portion only) (May need to refrigerate coconut can prior to ensure there is a firm portion. Living in warmer climates can change the firm coconut fat consistency.)
  • ¼ medium sized mango
  • 3 medium sized strawberries (stems removed)
  • 1 T. maple syrup


  1. In high speed blender/food processor blend almonds only on high until a flour consistency is made. Add dates which have been soaked for at least five minutes. Make sure to remove date pit prior to blending.
  2. Blend on a low-medium speed until dates are well incorporated and a dough consistency forms. Be sure to not blend too much or it may become oily due to the almonds.
  3. Using a parchment paper lined 4-5″ springform pan, add dough and press into a crust layer without sides. If you want sides go for it, but I usually just have a bottom layer of crust. Set aside or place in refrigerator until filling is ready.
  4. Using a high speed blender/ food processor, add strawberries and mango pieces. Blend on a lower speed until mixed together. I like to leave some chunks, so don't blend to the point it becomes juice.
  5. In a medium to large mixing bowl, add fruit mix just blended to coconut fat and maple syrup. Using a handheld mixer, blend on lower speed to cream the fat some and integrate all ingredients. Pour mixture over crust and smooth with the bottom of a spoon to flatten the top into a nicer shape.
  6. Place in refrigerator for at least two hours. Can be placed in refrigerator overnight. I do not recommend placing in freezer. Store in refrigerator.
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