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. Made without refined sugar or refined flour, it is every bit as vibrant, sweet and tart as any other “regular” pie.
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. 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.
If you are making the Mango Berry Pie Recipe for an upcoming event or holiday (4th of July would be perfect, by the way), I would suggest making the crust a day in advance. My favorite basic pie crust is gluten-free and made with surprisingly healthful ingredients, especially considering it tastes like a real pie crust. Click HERE for the pie crust recipe.
And finally, as with most pies, coconut whipped cream always takes this Berry Mango Pie number over the top.Print
- 3 cups chopped fresh mango
- 2 pints organic raspberries (divided)
- 1/4 cup plus 1/3 cup water (divided)
- 1 tablespoon fresh lemon juice
- 3 tablespoons coconut palm sugar
- 3 tablespoons arrowroot
- 1 par-baked whole grain pie crust (check out my gluten-free pie crust recipe HERE)
- 1 pint organic blueberries
- In a medium saucepan on medium-high heat, combine the mangoes, one 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. Gently stir in the remaining pint of raspberries and reserved pint of blueberries.
- Pour the mixture into a par-baked pie crust (such as this one). 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.