Struggling with gluten intolerance? Food blogger and expert Marike Bol shares her secrets in Oh My Pie, a treasure trove of gluten-free recipes. This lemon mango pie is Santé's absolute favorite—refreshing, creamy, and utterly irresistible.
Oh My Pie goes beyond a standard cookbook; it's an engaging autobiographical journey filled with personal stories, innovative recipes, and stunning photography. Packed with gluten- and lactose-free options for breakfasts, snacks, savory bites, and decadent cakes, it's a must-have for health-conscious bakers.
How to Make the Lemon Mango Pie
Preparation: 50 minutes
Chilling time: 3 hours
Size: 18 cm springform pan
Crust:
- 100 g almond flour
- 100 g gluten-free oats or buckwheat flakes
- 3 tbsp agave syrup or honey
- 3 tbsp coconut oil
- 1 tsp baking powder
- Pinch of salt
Filling:
- 600 g coconut yogurt or lactose-free yogurt
- 4 tbsp agave syrup
- 0.5 tsp vanilla powder or 1 tsp vanilla extract
- 6 sheets gelatin
- 2 tbsp lemon juice
- 100 g mango
Mango Topping:
- 200 g mango
- 1 tbsp agave syrup or honey
- Juice of ½ lemon
- 2 sheets gelatin
Let's Get Started!
- Preheat oven to 170°C (340°F).
- Grease the sides of an 18 cm springform pan and line the bottom with parchment paper.
- In a bowl, mix dry crust ingredients. Add coconut oil and sweetener, then knead into a firm dough. Adjust with water if too dry or extra flour if too wet.
- Press dough evenly into the pan's bottom and sides. Prick the base with a fork to prevent bubbling.
- Bake for 15 minutes while preparing the filling.
Filling:
- Whisk yogurt with sweetener. Reserve a small portion for swirling later.
- Soak 6 gelatin sheets in cold water. Warm lemon juice, squeeze gelatin dry, and dissolve into it.
- Gradually stir yogurt into gelatin mixture, avoiding lumps.
- Pour half into the pre-baked crust; chill to set.
- Blend remaining yogurt with 100 g mango for a vibrant yellow hue. Pour over set layer; chill again.
Mango Topping:
- Blend 200 g mango with sweetener and lemon juice. Warm gently.
- Soak and dissolve 2 gelatin sheets into the warm mixture; cool slightly.
- Pour over set filling; chill until firm.
- Swirl reserved yogurt over the top for a beautiful marbled effect.
- Refrigerate until fully set, then unmold and serve.
Discover More in 'Oh My Pie'
Craving additional inspiration? Order Marike Bol's Oh My Pie cookbook today for dozens of expert gluten-free recipes.
