Avocado Mambo Pie Recipe

Name: Avocado Mambo Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pie Crust; 1 1/2 cups ginger snaps, crushed; 6 tablespoons butter, melted; Avocado Filling; 1 1/2 cups coconut milk (not light); 2 teaspoons (1 envelope) unflavored gelatin; 3 large, ripe avocados; 1/2 cup mint leaves; 2 tablespoons fresh lime juice; 1 1/2 cups granulated sugar; 1/2 teaspoon salt; 2 cups heavy whipping cream (for topping); 2 tablespoons granulated sugar (for topping); mint leaves for garnish; orange and lime zest for garnish

Servings: persons

Pie Crust
1 1/2 cups ginger snaps, crushed
6 tablespoons butter, melted
Avocado Filling
1 1/2 cups coconut milk (not light)
2 teaspoons (1 envelope) unflavored gelatin
3 large, ripe avocados
1/2 cup mint leaves
2 tablespoons fresh lime juice
1 1/2 cups granulated sugar
1/2 teaspoon salt
2 cups heavy whipping cream (for topping)
2 tablespoons granulated sugar (for topping)
mint leaves for garnish
orange and lime zest for garnish

1
["Preheat oven to 350 degrees.
2
Combine ginger snaps crumbs and butter in a large bowl. Then press mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 15 minutes and then remove and allow to cool completely.", "Open the can of coconut milk -- do not shake it! The cream will have settled on the top -- spoon out the solids and set it aside for the next step.
3
Put 1/2 cup of the coconut milk liquid in a medium saucepan. Sprinkle the gelatin over the top and allow it to sit for 5 minutes (do not stir). Then place over medium high heat and warm the liquid and gelatin, stirring gently, until the gelatin has completely dissolved . Remove from heat.", "In a large blender, combine: gelatin mixture, remaining coconut milk and cream, avocados (pitted and skinned), mint leaves, lime juice, zest, sugar and salt. Blend on high until very smooth. Pour into cooled pie shell. Cover and refrigerate at least two hours.", "Right before serving the pie, combine whipping cream and sugar. Whip with a hand mixer into whipped cream. Spread whipped cream over the top of the pie and garnish with orange and lime zest and mint leaves."]

1011

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Pie Crust, 1 1/2 cups ginger snaps, crushed, 6 tablespoons butter, melted, Avocado Filling, and more.

Yes, Avocado Mambo Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Avocado Mambo Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions