Raw vegan coconut mango ice cream pie

9 servings
35 min
Very Easy


Number of serving: 9


1/4 cup of sorghum flour

1 cup of finely ground almonds

- 1/3 cup of raw honey or agave nectar

1/3 cup of unrefined organic non-hydrogenated palm oil shortening (coconut oil may work as well)


3 cut up ripe mangoes without the skin or seed

1 can of chilled coconut milk

1 cup of shredded coconut meat

1/4 cup of agave nectar

1/4 cup of packed fresh mint leaves (washed and diced)

2 tablespoons of high quality gluten-free rum, which all rum should be gluten-free because it is made out of sugar cane or molasses. If you don't want to add any rum, but you have rum extract, you can add 1 tablespoons of the extract for flavor.

1 teaspoon of ground cinnamon

1 teaspoon of ground cloves


  • Crust:
    Mix up the crust ingredients and then roll out and press into the pie pan. It doesn't have to look and be perfect in away way. It is just a crunchy base to the rest so don't spend too much unneeded time on this.
  • Then to work on the filling, pull out a large food processor or blender. Then put the following ingredients in before you blend all together.
  • Filling:
    Blend it all in the blender and then make sure it is thoroughly mixed and whipped up. Pour into the pie crust and add some coconut flakes or mint leaves for an added touch and flavor if you want.
  • Freeze in the freezer on a secure shelf. Freeze for 3 hours and then pull out and see if it is firm enough for cutting. It is best right after you freeze it for a few hours before it gets a chance to get really solid-frozen.
  • If you want you can still freeze for longer until you want to serve, but plan on pulling it out of the freezer for a few minutes before to give it time to thaw just a bit so that it is easier to cut.


Raw Vegan Coconut Mango Ice Cream Pie, photo 1
Raw Vegan Coconut Mango Ice Cream Pie, photo 2


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