This gentle custard filling would have been even better made with fresh mango fruit, but since those aren’t a staple around here, I resorted to the puréed variety from our Asian grocery. The color isn’t as vibrant as the real deal, but most of the mango taste is still there! We both loved the texture of the filling – it just holds together and is very smooth and light. Golden sultana raisins are a new favorite of mine, they give such a wonderful and tangy sweetness to fruit desserts.

The crust came out chewy like an oat cookie, and the vanilla ice cream we served this pie with complimented its tart fruit flavors quite perfectly. The filling would probably go nicely with the no-bake crust I used for the strawberry lime pie as well.

Oat Crust:

• 2 dl rolled oats
• 2 dl wheat flour
• 1 dl muscovado sugar
• 1/2 teaspoon salt
• 4 tablespoons canola oil
• 3 tablespoons rum
• 2 tablespoons oat milk

I combined the oats, wheat flour, sugar, and salt in a mixing bowl, and then added the liquid ingredients one tablespoon at a time until the dough came together and was a little sticky. Then I covered the bottom of our spring form pan with a piece of baking parcment, greased the sides with a little margarine, and pressed the crust in the pan. I baked the crust in 175 degrees Celsius for about 14 minutes, until just lightly browned, and let it cool down while I prepared the filling.

The Filling:

• 4 dl mango puree (unsweetened, or pureed fresh mangoes)
• 1 dl sultanas
• juice and zest of one lime
• 1 and 1/2 dl plain soy yogurt
• 3 tablespoons sugar
• 1 dl water
• 2 teaspoons agar agar powder

FIrst, I placed the mango puree, sultanas, lime zest, and soy yogurt in a mixing bowl, and let the mixture come to room temperature for about fifteen minutes. This made the sultanas soften up a little bit as well. Then I blended the filling with an immersion blender until the sultanas were all mashed up. Now I seasoned the filling with lime juice and sugar, alternating between a squeeze of juice and a tablespoon of sugar, until the balance was just right – not too tart and just sweet enough.

I heated the water in a small cooking pan, and when it was almost boiling, sprinkled the agar agar powder in the pan, whisking all the time. The mixture thickened almost immediately, but I kept on whisking for a few seconds to make sure all of the agar had dissolved, and then removed the pan from heat.

I scraped the agar mixture out of the pan and poured it in the mango bowl, whisking whisking whisking away as vigorously as I could to avoid lumps. Now, I poured the filling in the crust, covered the pie with plastic wrap, and immediately placed it in the fridge to chill for 5 hours – overnight would be even better. It is important that the pie isn’t moved once the filling starts to thicken, or it won’t set properly.

Once the pie was set, we enjoyed our slices with a generous scoop of vanilla soy ice cream.

The crust is speckled from the coarse muscovado sugar we use.