Recipe for Mango Pie – This Summer Berry recipe for Mango Pie is yet one more reason to love summer. Bursting with fresh, in-season fruits, this recipe for Mango Pie is going to be a highlight for your summers too!
We Love Summer Berry Pies – Especially this Recipe for Mango Pie!
Yes, I am sharing yet another pie recipe. That’s because it is summer, which always makes me want to eat pie. Perfectly summery and sporting a lovely rosy blush, this Berry Mango Pie Recipe is as healthful as it is delicious.
How to Make a Healthy and Delicious Recipe for Mango Pie
This delicious recipe for Mango Pie with summer berries is made without refined sugar or refined flour. However, it is every bit as vibrant, sweet and tart as any other pie using less-than-healthy ingredients.
Here are 4 quick tips to making the perfect dessert this summer.
#1: Mangoes are Perfect — Don’t Try to Swap for Peaches! Oops!
The mangoes are the key ingredient here though. I actually initially tried to make this pie with organic fresh peaches, but ended up having to use way more sweetener than I had planned for. Switching over to a mostly mango pie recipe solved the sweetening problem as mangoes are naturally super sweet.
#2: Use Coconut Sugar Instead of Refined White Sugar
The only added sweetener I ended up using in the filling was a scant 3 tablespoons of coconut palm sugar, which is actually not an empty calorie sugar. Did you know coconut palm sugar has potassium, magnesium, zinc, iron, vitamin C and even B-vitamins? Although I wouldn’t relegate coconut palm sugar to “superfood” status, it is absolutely more healthful than regular old table sugar.
#3: Use Raw Nuts and Dates to Make the Perfect Crust
This new nut and date recipe for pie crust is absolutely perfect on this Recipe for Mango Pie. The almond flavors come out because we pre-bake the crust for about 8 minutes first. If you don’t love almonds – try using cashews, walnuts or pecans instead.
For the crust – you can easily just use 1 type of nut of go 1/2 and 1/2 with 2 different kinds of nuts. I love the almond-mango-berry flavor and I think you will too.
#4: Make the Pie Crust Early — It’s a Piece of “Pie”!
If you are making this recipe for Mango Pie with Summer Berries for an upcoming event or holiday, I would suggest making the crust a day in advance. This has become my new favorite nut-based crust. It’s naturally gluten free, dairy free and refined sugar free. You literally cannot go wrong with it.
Top Your Slice with Coconut Whipped Cream
Love whipped topping but looking for a dairy free option? Check out this amazing tutorial by Oh She Glows — Just a few simple steps and you’ll arrive at delicious, whipped coconut perfection.
Love Summer Desserts as Much as We do?
Here’s a few more of our favoire summer desserts. They are so healthy that you can easily enjoy as a dessert… for breakfast or even an afternoon snack.
- Try this delicious Key Lime Pie with that requires NO BAKING at all!
- Individual Apple Parfaits are easy to make ahead or make for 2 days in a row. Just make a batch of Caramel Sauce and pair with coconut-based ice cream.
- These Lemon Cupcakes with Whipped Lemon Frosting is like taking a bit bite of our summer. Tangy and naturally sweetened, they are perfect for any summer occasion.
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Recipe for Mango Pie
Mango Pie Recipe is a vibrant, sweet, tart and perfect dessert for summer. This recipe is made without refined sugar and is gluten free.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6-8 1x
Ingredients
RECIPE WITH MANGO PIE CRUST:
- 2 cups dates
- 2 cups raw almonds
- 1/4 cup flaxseed meal
- 1 tablespoon coconut oil
RECIPE WITH MANGO PIE FILLING:
- 4 cups fresh or frozen mango, chopped
- 1 pint organic raspberries
- 1/4 cup plus 1/3 cup water
- 1 tablespoon fresh lemon juice
- 3 tablespoons coconut palm sugar
- 3 tablespoons arrowroot
- 2 cups frozen wild blueberries, we love Wyman’s
Instructions
FOR THE MANGO PIE CRUST:
- Turn the oven to 350 degrees. While the oven gets to temperature, add all ingredients for the mango pie crust to a food processor.
- Pulse for 1-2 minutes, scraping the sides as needed. Then process on high for 1-2 minutes until all ingredients are finely chopped.
- Press into the bottom of a pie pan. Bake for 8 minutes. When done, remove from the oven and set on the counter to cool.
FOR THE MANGO PIE FILLING:
- In a medium saucepan on medium-high heat, combine 4 cups of chopped mangoes, 1/2 pint of raspberries, 1/4 cup water, lemon juice and coconut palm sugar.
- Bring liquid to a boil and cover pan. Reduce heat to medium-low and simmer fruit for 15-minutes, until mangoes are very tender.
- Meanwhile, in a small mixing bowl, whisk together the arrowroot with the remaining 1/3 cup water.
- Once the fruit has simmered for 15 minutes, pour the arrowroot mixture into the saucepan and stir to combine. Increase heat to high and bring liquid to a boil. Let boil for 2 minutes, until liquid thickens.
- Transfer the fruit-arrowroot mixture to a large glass bowl and let cool for 15 minutes. Fold in the remaining raspberries and wild blueberries.
- Pour the mixture into the pre-baked crust. Transfer the pie to the freezer for 30 minutes and then to the refrigerator for another 60 minutes, or until cold and firmly set. Serve chilled.
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