Greetings, Friends!
Today, I am counting my blessings. I have SO much to be thankful for…
- My Great God
- My wonderful husband
- Baby M
- Supportive family, close and distant
- Numerous generous and supportive friends
- Education
- Internet
- Computers, cameras, and other tech-y things that make my life easier
- Sunshine
- A fabulous apartment with a pool :)
- Sunshine
- Workout partners
- The fact that Baby M is starting to sleep better at night
- Potential job and volunteer opportunities
- 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.
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
Equipment
- blender
Ingredients
- 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
- 6 oz 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
Instructions
- Blend all ingredients (except the crust, obviously) in a strong blender (like Vitamix) until it is nice and creamy smooth.
- 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.
- 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.
- Serve! :)
Notes
- 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.
- 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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http://littlehouseofwellness.com
OOOH! i can’t wait to try this!! :)
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!!
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.
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.
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.
Hi Laura! I used a whipped cream recipe that is shown in most detail here: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/ I used the Trader Joe’s coconut cream for this, so I skipped the refrigerator step, but you can use a regular high fat coconut milk instead, if Trader Joe’s isn’t available to you.
Can you use something other then pineapple? This looks lovely how ever I am allergic to pineapple :-(
http://www.thecosmiccabbage.blogspot.com
I would love to make this but what can you use besides pineapple?..im allergic to it.
This looks wonderful, but people in my family have allergies to almonds…can I substitute w/soy milk?
Hi Lindsay,
Cool recipe ! Can I use honey for the sweetner.
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Hey,
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
I tried this recipe today which I find the pineapple overwhelms the mango. I did not find much of a mango flavor. However, it was still a tasty refreshing dessert.
Hi there, this is my first recipe of your. You have a very nice selection. I made this for a summer dinner party dessert, last night. It was so refreshing! It was a big hit! I used all coconut cream and milk, b/c I have no almond milk, and instead of vanilla I used fresh lemon juice, I think, by using lemon it cut the sweetness of the pineapple and mango. I used a springform pan and a flaky pastry crust vegan and gluten free. Garnished with fresh mint and coconut whipping cream! Yummy Thank you for the recipe. It’s a keeper!
Yum! So glad you enjoyed it!