Mango, Passion Fruit & Chia Pie (No-Bake)
A refreshing, tropical no-bake dessert made with mango, passion fruit, and chia seeds for a naturally sweet, fiber-rich, and nutritious pie. Perfect for summer or any light treat!
Ingredients
- For the base:
- - 1 cup almonds or cashews
- - 1/2 cup shredded coconut
- - 1/2 cup Medjool dates pitted
- - Pinch of sea salt
- For the filling:
- - 2 ripe mangoes peeled and chopped
- - Pulp of 3 passion fruits
- - 1/4 cup chia seeds
- - 1 tbsp maple syrup optional
- - Juice of 1/2 lime
- - 1/2 cup coconut milk full-fat or light
Instructions
- Make the Base
- In a food processor, blend almonds, coconut, dates, and salt until sticky and crumbly. Press the mixture into the base of a pie tin or tart pan. Refrigerate while preparing the filling.
- Prepare the Filling
- In a blender, combine chopped mango, coconut milk, lime juice, and maple syrup (if using). Blend until smooth. Stir in chia seeds and passion fruit pulp gently with a spoon.
- Assemble
- Pour the filling over the prepared crust. Smooth the top and refrigerate for at least 4 hours or until set (overnight works best).
- Serve
- Slice and serve chilled. Garnish with extra passion fruit, mango slices, or mint leaves if desired.
- prep_time: PT20M
- cook_time: PT0M
- total_time: PT4H20M (includes chilling time)
- servings: 8
Notes
nutrition:
calories: ~220 (per slice)
carbohydrates: ~20g
protein: ~4g
fat: ~14g
fiber: ~5g
sugar: ~14g (from fruit and dates) notes:
- To make nut-free, substitute sunflower or pumpkin seeds for almonds.
- Coconut cream can be used for a richer filling.
- Keeps in the fridge for up to 4 days; can also be frozen and thawed before serving.
calories: ~220 (per slice)
carbohydrates: ~20g
protein: ~4g
fat: ~14g
fiber: ~5g
sugar: ~14g (from fruit and dates) notes:
- To make nut-free, substitute sunflower or pumpkin seeds for almonds.
- Coconut cream can be used for a richer filling.
- Keeps in the fridge for up to 4 days; can also be frozen and thawed before serving.