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Recipe for Mango Pie

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.

Ingredients

Scale

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:

  1. Turn the oven to 350 degrees. While the oven gets to temperature, add all ingredients for the mango pie crust to a food processor. recipe for mango pie
  2. Pulse for 1-2 minutes, scraping the sides as needed. Then process on high for 1-2 minutes until all ingredients are finely chopped. recipe for mango pie
  3. 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:

  1. 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.
  2. Bring liquid to a boil and cover pan. Reduce heat to medium-low and simmer fruit for 15-minutes, until mangoes are very tender.
  3. Meanwhile, in a small mixing bowl, whisk together the arrowroot with the remaining 1/3 cup water.
  4. 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.
  5. Transfer the fruit-arrowroot mixture to a large glass bowl and let cool for 15 minutes. Fold in the remaining raspberries and wild blueberries. recipe for mango pie
  6. 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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