Place a large strainer into a bowl, make sure the bowl is larger enough to hold all the whey that drips out from the yogurt. The strainer shouldn't sit flat in the bowl, this allows for the whey to drain well and not be reabsorbed back into the yogurt (watch video or view pictures above to see what I mean).
Place a large good quality cheese cloth into the strainer. Pour all your yogurt into the cheese cloth and tie the ends of your cheese cloth together. You can hold it together with a bag clip, an elastic band, or kitchen twine.
Allow as much whey to drain from your yogurt. Best to do this overnight in the fridge. The longer you leave to drain, the thicker the yogurt cheese will be. Generally 6 to 8 hours is a good time-frame, but I sometimes leave it to drain for 10 to 12 hours in the fridge. However, I have made this dessert when I had only a 4 hour window to drain the whey and it still worked, the cheese was not as firm as I would have liked it to be.
While this is drianing, you can prepare your pie crust by blending all of the pie crust ingredients together in a food proecssor. Start by chopping in the food processor the mangoes and dates, then add in the almonds, cashew nuts, flax meal and processor till all ingredients is broken down into tiny bits that resemble tropical sand. Finally add in the coconut oil. and process for another 30 to 45 seconds. Your pie crumble will come together like fine wet sand on a beach, but should not be a sticky ball, it will still be a bit crumbly. If it's extremely sticky add a bit more flax meal.
Turn your crumble into a pie dish and press down firmly. Cover and chill in the fridge while you prepare your yogurt cheese cake.
Remove the yogurt cheese from the cheese cloth and place in a bowl. To it add maple syrup and pure vanilla extract. Mix well.
Spread our yogurt cheese over your chilled pie crust and spread evenly.
Chill in the fridge for 4 to 5 hours before serving.
Serve cold with fresh fruit and grated dark chocolate or a topping of your choice.