Monday, April 18, 2016

Mango Pie

Crust Ingredients:
1 cup walnuts or pecans 
1 cup shredded unsweetened dried coconut
8-9 pitted medjool dates, chopped
1/4 t sea salt or himalayan salt

Filling Ingredients:
1 cup dried mangos or apricots
3 cups fresh mango, peeled and chopped
*Optional Toppings: Coconut Milk Whipped Cream or berries of your choice

Chop dried mangos or apricots and place in a medium size bowl. Cover with water and let soak at least 15 minutes, preferably 30 minutes. Meanwhile, in your food processor, chop nuts until fine, but not too long or you will end up with nut butter. Add coconut and chopped dates and chop in your food processor until mixture is fine and mixed well. Spread in the bottom of a pie pan. Place pie pan in freezer or fridge until filling is ready.
For filling, drain dried water off of dried fruit and add to a clean food processor. Process until in small pieces. Add fresh mangos and process until mixture is creamy. Pour into crust and refrigerate for 3+hours before serving. 

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