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Frozen Mango “Cream” Pie

Mango Cream Pie 1

Greetings, Friends!

Today, I am counting my blessings. I have SO much to be thankful for…

  1. My Great God
  2. My wonderful husband
  3. Baby M
  4. Supportive family, close and distant
  5. Numerous generous and supportive friends
  6. Education
  7. Internet
  8. Computers, cameras, and other tech-y things that make my life easier
  9. Sunshine
  10. A fabulous apartment with a pool :)
  11. Sunshine
  12. Workout partners
  13. The fact that Baby M is starting to sleep better at night
  14. Potential job and volunteer opportunities
  15. Good news arriving in the mail

I could go on and on, but I’ll spare you. This week Jonathan and I received some particularly good news in the mail. It’s kind of too personal to share on the World Wide Web, but let’s just say….we are grateful. Mango Cream Pie 2

In fact, the good news arrived right about the time I was whipping this together:

So, I’m just going to put it out there: Best frozen pie. Ever. It’s creamy, low in refined sugar, cold, sweet, mango-ey, and everything you’ve ever wanted in a frozen pie.

(Okay, so I may be a bit biased. ;) )

Could somebody please turn this into a vegan mango ice cream?

Could somebody else give me a low-fat salad inspiration, so I’ll stop packing on the pounds with all of this deliciousness?

I hope you all find an excuse to give this a try in the next week or so. You won’t be sorry. Promise. And, because, I’m just so blessed tonight, I have to share TWO food for thought verses with you.

“But my God shall supply all your need according to his riches in glory by Christ Jesus.” Philippians 4:19 (KJV)

“O taste and see that the LORD is good: blessed is the man that trusteth in him.” Psalm 34:8 (KJV)

Happy Day!

Vegan Frozen Mango Cream Pie

Serves 8
Prep time 4 hours
Dietary Vegan, Vegetarian
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold


  • 3/4 cups coconut cream (the solid part in a can of full fat coconut milk, or use Trader Joe's coconut cream)
  • 1/4 cup crushed pineapple (I used canned)
  • 6oz frozen chopped mango (or 1 and 1/2 cups)
  • 1/4 cup almond milk
  • 2 tablespoons pure cane sugar (or agave nectar or other sweetener of your choice)
  • 1 teaspoon vanilla extract
  • 1 prepared graham cracker style pie crust


Step 1
Blend all ingredients (except the crust, obviously) in a strong blender (like Vitamix) until it is nice and creamy smooth.
Step 2
Pour blender contents into a prepared graham cracker style 9 inch pie crust shell. You can use a vegan store bought variety, or make your own. I was lazy, so I used store-bought.
Step 3
Put the pie in your freezer for about 4 hours, or until pie is essentially frozen solid. Allow pie to soften for about 10 minutes at room temperature before serving. If the pie has been in the freezer overnight, you may need to let it soften for more like 20-30 minutes before serving.
Step 4
Serve! :)


  1. I used a store-bought variety graham cracker crust for this recipe. However, if you want to make this gluten-free, you could certainly use a gluten free crust as well. My mom makes a fabulous GF graham style crust that uses almonds. Or, if you really want to take this to the nutritional stratosphere, make a raw crust! Unfortunately, I don't have any GF or raw crust recipes to recommend at this very moment.
  2. This pie keeps for just a few days in the freezer. I would try to eat it within 3 days, as it has a tendency to get freezer-burned quite easily.


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{ 17 comments… add one }

  • emily April 17, 2013, 12:56 pm

    OOOH! i can’t wait to try this!! :)

  • suzi April 17, 2013, 1:04 pm

    this sounds really good but want to be sure, i use coconut milk OR pineapple? the first part of the ingredients list states that and i want ot be clear i am reading it right. thanks and grateful for YOU!!

    • Lindsay April 17, 2013, 4:23 pm

      Aww, thanks Suzi! And, thanks for pointing out my oopsie in the recipe. Hehe…it was really late at night, so what can I say? LOL. I fixed it. Use BOTH coconut cream and pineapple.

  • Emmy April 19, 2013, 6:08 am

    Luuuuush. But I’m a tad confused – is that 0.75 of a cup of coconut milk, or 3 to 4 cups? Jus’ wanna gobble up that picture.

    • Lindsay April 19, 2013, 7:16 pm

      Haha! 0.75 cup of coconut cream (or you can use coconut milk instead, if you want). Sorry, my recipe plug in makes it difficult for me to make 3/4 clear.

  • Laura April 21, 2013, 11:20 am

    We are trying your recipe right now. The cream on top looks fabulous! What do you use for that? A store bought non-dairy whipped topping? I’m looking for a good whipped cream recipe that is white and doesn’t have dairy or hydrogenated fat.

  • Sarah May 25, 2013, 2:13 pm

    Can you use something other then pineapple? This looks lovely how ever I am allergic to pineapple :-(

    • Lindsay May 25, 2013, 11:09 pm

      Hmm…..maybe some other citrus? like oranges or canned mandarins? If you try that, let me know how it turns out. ;) I’m so sorry you’re allergic to pineapple!

  • debbie June 23, 2013, 7:57 am

    I will be making this…promise!!!! It looks fabulous!!!!

    • Lindsay June 24, 2013, 6:58 am

      Thanks, Debbie! I hope you like it. :)

  • Jazlynn Wilson January 10, 2014, 6:36 pm

    I would love to make this but what can you use besides pineapple? allergic to it.

    • Lindsay January 10, 2014, 6:48 pm

      Hmm….I’m not sure, Jazlynn. More mango and some OJ? I’m not sure what the ratios would be, but you could try it. :)

  • Kathy January 19, 2014, 3:08 pm

    This looks wonderful, but people in my family have allergies to almonds…can I substitute w/soy milk?

    • Lindsay January 20, 2014, 10:14 am

      Hi Kathy, I’ve not tried it myself, but I would assume that it work. :)

  • Judith June 2, 2014, 5:44 am

    Hi Lindsay,
    Cool recipe ! Can I use honey for the sweetner.

  • Hfdiary July 25, 2014, 9:36 pm

    I’ve tried this and it was very much incredible!!!! Thanks so much for the idea. Well, I very much adjusted the recipe.ade my own crust with oat/spelt bran mixed in coconut oil. As for the filling I use only 3 ingredients; for every 2cups of chopped frozen mangos 1 cup of plain organic soy yogurt and a full tbs of cinnamon. It was palate heaven and the pie didn’t last long. Cheers


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