Taste the tropics with this decadent Filipino inspired classic dessert using our Coconut butter and Coconut oil for an all time favorite. Vegan, Gluten-free.
Pulverize the graham crackers in a food processor until finely ground and mix in melted coconut oil. Place the crackers into a 9 inch glass pie dish. Place in the freezer while preparing the rest.
Slice and dice up your mangos using a paring knife into ½ in cubes and use a spoon to scoop out the chunks. In a large bowl, squish up the mangos lightly using a potato masher so that it starts to look like chunky mango sauce. Make sure it keeps some chunky consistency.
In a separate bowl, take the coconut milk, condensed milk, and melted coconut butter, and whip in the vanilla extract. Whip until it peaks a firmer consistency.
Take out the crust from the freezer and start making your layers. Spread about half of the cream as the base layer, then about half of the mango mixture next. Then layer the remaining whipped cream and top off your pie with the rest of the mangos and any leftover graham crust.
Place in the freezer for 2 hours, or overnight. Thaw for about 30 min before serving, and enjoy this delicious treat!
