This is a really easy pie to make – but you do need to let it chill for 3 hours before serving – so you need to make it either the night before in the morning. Really great pie for when Mangoes are in season.
1 1/2 cup shredded dried coconut
1 cup walnuts
1/2 cup macadamias
1/4 Tsp. sea salt
1/2 cup pitted medjool dates.
Coconut Crust Method:
Place all ingredients into a food processor and process until the ingredients are crumb like and stick together.
Scoop into a pie dish and press the mixture up the sides and flat on the bottom. Ensure that the edges remain fairly thick.
Place the crust into the freezer for 15 minutes while you prepare the filling.
3 cups chopped fresh mango
1 cup chopped dried mango (I used peaches), soaked for 10 minutes and drained well (use your hands to wring out excess water)
Topping – 1 cup sliced strawberries
Place the fresh mango and the dried soaked mango into a food processor and process on high speed until lovely and smooth.
Pour into the crust and spread evenly to fill the crust.
Place in the fridge for 3 hours – before serving top with sliced strawberries.
This pie tastes delicious – very mango and the coconut crust really accompanies the mango well. Despite chilling, this pie was quite ‘sloppy’ when served.
Giving credit where credit is due…
This is a wonderful recipe from Becoming Raw by Brenda Davis et al 🙂