Mango-Cardamon Mini Pies (Gluten-Free, Vegan, No Added Sugar)

These little pies are the perfect tropical treat. Filled with a deliciously sweet filling made of only fresh mango and flavourings – no sugar added! -, the mini crusts are flaky and coconutty while being gluten-free. YUM! Toasting the coconut before mixing it into the crust dough really brings out that sweet & nutty flavour. And who knew that mango & cardamon were a match made in heaven?! The rich spiciness contrasts against the natural sugariness of the mango, and it makes these pies taste so much more complex than they are to make! So if you happen to be going on an impromptu picnic now that the lovely weather of spring is here, make a batch of these Mango-Cardamon Mini Pies. They’re easy to make and your friends will love ’em! 

Plus, these pies work for a lot of dietary restrictions without sacrificing flavour. They’re dairy-free, gluten-free, egg-free, nut-free, and have no added sugar. And you can make them vegan too by simply omitting the gelatin, which helps to thicken the filling, but is not essential to this recipe. 

As always, tag me on Instagram if you make these Mango-Cardamon Mini Pies 🙂 It’s the best feeling to see people enjoying my recipes! 

Mango-Cardamon Mini Pies
Serves 4
Luscious mango filling with a hint of exotic cardamon meets flaky, coconutty pie crust. These individual pies will take you off to the tropics in one bite!
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Mango-Cardamon Filling
  1. 1 large ripe mango, peeled and chopped
  2. 1 tsp grass-fed gelatin (make optional for vegan)
  3. ¼ tsp vanilla extract
  4. ¼ tsp freshly ground cardamon
  5. Pinch of sea salt
Flaky Coconut Pie Crust
  1. 1 cup gluten-free flour
  2. 1 cup shredded coconut
  3. 6 tbsp sustainable palm shortening
  4. Pinch sea salt
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Toast coconut on a baking sheet in oven for 10 minutes, or until golden brown.
  3. Pulse all crust ingredients together in a food processor until combined.
  4. Divide into four small, greased tart tins and press the dough up the sides.
  5. Bake for 8 minutes, or until golden brown.
  6. Let cool and gently remove crusts from their tins.
  7. Meanwhile, cook mango chunks and ¼ cup water in a saucepan over medium heat.
  8. Cover and let simmer until mango is very soft.
  9. Puree with an immersion blender, blending in the gelatin, vanilla, cardamon, and salt.
  10. Let cool, and spoon mango filling evenly into the pie shells.
  11. Sprinkle with extra toasted coconut and serve!
Real Food Renegades

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