Step 1

You can watch the video in the post for visual instructions.Check the recipe notes below for a soy-free no-bake version! For both versions, I recommend using a scale and to measure the ingredients in grams.

Step 2

First, oil/grease a pie pan or tart pan (click to see the one I used) and preheat your oven to 360 degrees Fahrenheit (180 degrees Celsius).

Step 3

Process all crust ingredients in a food processor. Start with the nuts (or seeds) and granola (or oats), then add the dates. Process until the mixture sticks together when you press it between your fingers. If it's too dry, add more dates, if it's too sticky, add more oats/granola.

Step 4

Press the crust evenly into the bottom of the pie/tart pan and up the sides. Set aside.

Step 5

Next, process all mango cream layer ingredients in a food processor or blender until completely smooth and creamy. Pour the cream into the pan and spread it evenly.

Step 6

Bake in the oven for about 35 minutes. Depending on your oven it might take a few minutes less or more.

Step 7

Turn off the oven and let the pie cool at room temperature until it isn't hot to the touch anymore. Then put it into the fridge to set. To speed up the process you can put it in the freezer for about 30 minutes.

Step 8

For the jelly layer, pour water in a saucepan or skillet, add agar powder and turmeric and bring to a boil. Stir until the agar powder is dissolved.

Step 9

Add lime juice and mango puree, stirring constantly.

Step 10

Next, strain the mixture through a fine-meshed sieve into a medium-sized bowl.

Step 11

Finally, pour the mixture on the mango pie, spread it evenly by slightly tilting the cake to all sides, and place the pan in the fridge to set.

Step 12

Slice and enjoy! Store leftovers in the fridge for up to 5 days.