janet @ the taste space

Tropical Mango Pie

In Desserts, Favourites on May 23, 2011 at 6:13 AM

As I said, Alphonso mango season is here. Rob and I have been devouring the Alphonsos, savouring each one, and we both thought this was a wonderful dessert to share. Any sweet mango will do, even frozen chunks. If you love mangoes as much as we do, you will swoon over this. So do not hesitate, go get yourself some mangoes!

I have been exploring more raw cuisine and have been smitten by the raspberry raw cheesecake at The Beet and the chocolate banana raw cheesecake at Rawlicious. The server at Rawlicious told me it was to-die-for, and she was right. However, since I know it is filled with cashews, it isn’t the most healthy dessert.

This is why I jumped at the chance to make this dessert, because it is healthy, flavourful and filled with some of my favourite ingredients. The star of the pie is a mango pudding with pureed sweet mangoes. The flavour really pops because it is combined with dried mango slices. The mango pudding is poured over a coconut-almond-date crust, and topped with your favourite fruit. We chose blackberries, but strawberries, kiwis, bananas, anything!, could be used. Together, everything works well. Tropical bliss.

I adapted the recipe from Radiant Health, Inner Wealth, by only making half the recipe and preparing individual servings in ramekins.  I thought this worked much better actually, because the crust is a bit crumbly. Since it was in a ramekin, you didn’t need to worry about scooping out each piece of pie. Oddly enough, although this served 3, Rob and I didn’t fight over the last piece. I let him win this battle without a whimper on my side. Because as much as I love mangoes, I know that Rob loves them even more.  😉

I now have one Alphonso mango left. What should I do with it?? I was considering combining it with raspberries, but we’ll see what I create. 🙂

This is being submitted to this week’s Weekend Wellness, to this week’s Raw Food Thursdays, to this week’s Weekend Herb Blogging, hosted by Graziana from Erbe in Cucina (Cooking with Herbs).

Raw Tropical Mango Pie

1/2 cup almonds
1/2 cup shredded coconut
1/4 cup packed, chopped dates
1/8 tsp salt

2/3 cup dried mango, chopped and soaked for 15 minutes
1.5 cups fresh mango (or frozen mango, thawed)

1 cup assorted berries (strawberry, blackberry, kiwi, etc)

1. Blend the almonds in a food processor until crumbly. Add the coconut, dates and salt and process until very well combined. Evenly distribute in three ramekins (if doubling the recipe, press into an ungreased 9″ springform pan). Press it onto the bottom and 1.5″ up the sides. Place in the freezer until the filling is ready.

2. Drain the soaked mango and blend for a minute in a clean food processor. Add the fresh mango and blend very well, until very smooth.

3. Spoon mango filling onto the crust. Refrigerate for for several hours.

4. Before serving, top with fruit.

This pie will keep, well-covered, for 3 days in the refrigerator.

Serves 3.

  1. MANGOS!

    (p.s.: you are awesome 🙂 )

  2. The tropical mango pie looks delicious, very pretty too!

  3. Your photos are stunning! and the dessert looks delicious, something I could probably make, but maybe with strawberries… Individual ramekins was an excellent idea. I also find individual portions easier to serve, keeping keep the of desserts neat and beautiful.

  4. Wow, I’m in love!

  5. wow, this looks and sounds incredible – and so healthful, too. I love mangoes, and I wonder if I can find the Alphonso variety in new york city…if so I will definitely bring some home!

  6. Wat a beautiful and tremendous pie..

  7. The blackberries on top sold me! I’m making this!

  8. I’ve just chopped a ripe mango and was wondering what to do with it = perfect timing!

  9. I am LOVING the mango love lately! You’ve inspired me to want to eat them at every meal…and you also have recipes to fulfill that desire! Love it. And I also love how good for me this is.

  10. Your raw pie looks delicious. Thank you for joining WHB!

  11. […] free to add this to your Nibble round-up. It was awesome! The dried mango really brings up the mango flavour. […]

  12. Good thing you didn’t invite me because then Rob would definitely have had some competition for that last serving. beautifully done!

  13. What an interesting recipe, Janet! I wonder how easy it is to find dried mango.

  14. […] Posted in Mains (Vegetarian), Salads by Saveur on June 24, 2011 I swear, I don’t eat mangoes every day (Rob could take that honour for the past few weeks, though). It may seem like it, though, […]

  15. […] back out of  a birthday cake, though. I knew what I wanted: a vegan cheesecake. I have gushed over ones I have eaten at restaurants in town, but had yet to try making it at home.  I picked out […]

  16. This looks so good Janet! The creamy mango on top and delicious nut crust underneath. Making them in the ramekins was a great idea so the crust is contained!

  17. […] boring! This is when it becomes exciting, because the experimentation in raw foods has created some luscious treats, perfect during the hot summer when you don’t want to turn on your stove or […]

  18. […] In the spring, Rob will treat himself to a case (or 2!) of Alphonso mangoes and savour each one, unadorned, possibly over top his breakfast oatmeal.  The King of Mangoes does not come cheap, though. They also make Rob a mango snob. […]

  19. […] Rob in the summer, life before the spiralizer. It was a raw weekend, because we also made the raw Tropical Mango Pie. After spending the morning finely chopping all the veggies, I think that’s when Rob thought […]

  20. […] do. In moderation. I just want to have some nutrients packaged with it, too. A healthier option. I simply adore raw desserts, but often they are nut-based or sport a heavy dose of agave or coconut […]

  21. […] Bowl – Red Lentil, Spinach and Lemon Soup – Oven-Baked Sweet Potato Fries – Raw Mixed Berry Crisp – Tropical Mango Pie – Everything Nice Popcorn (recipe […]

  22. […] mess. Another less messy option would be to make and serve it in ramekins, like we did with our Tropical Mango Pie (oh so […]

  23. […] as a side, Raw Tacos with Walnut Taco Meat, Cashew Sour Cream and Tomato Salsa as our main and Raw Tropical Mango Pie for […]

  24. My mouth is seriously watering right now. You MUST share this at Raw Foods Thursdays. Wow! Funny, but your ingredients remind me of one of my favorite smoothies. 🙂

  25. What an Amazing idea! We are both CRAZY about mango. Yummmm! Looks Beautiful!!!

  26. […] a lot of recipes for mango and people have been bumping into some of my old mango treats lately: Raw Tropical Mango Pie, Thai Tempeh Lettuce Wraps with Mango Ginger Sauce, and Mango Shrikhand. If you have scurried to […]

  27. Love love love easy raw desserts like this! Particularly when they don’t use copious amounts of coconut oil, which I’m still learning to like the taste of. Woot Janet!

  28. This was dessert, along with an almost-raw homemade Almond Joy bar (I can give you the recipe if you like).

    Wonderful! I actually got 4 servings out of it using ramekins, so that was a nice surprise. I was just a little uncertain with the crust (seemed kind of dry), so I added some water to it.

    Only required 2 mangos, which I got for 59 cents each, so a cheap, nutritious, and delicious dessert. Thanks so much!

    • Woowoo! Mangoes are rarely that cheap here and definitely not the Alphonsos. They are our splurge fruit of the year, let’s just put it that way. This year, Rob split a case. Last year he actually ate through 2 cases! (We also lived next to Little India at that time so it was easier to buy, now we are so far away)

      To be honest, I don’t know what an almond joy bar is.. but it must have almonds in it.. if you recommend it, let me know.. I was *soclose* to making the hazelnut raspberry treats last night but was too tired after studying. Do you think I could make them in the small mason jars? I don’t have any muffin wrappers or big enough molds…

  29. The 59 cent mangoes were a loss leader at Aldi’s. The Asian markets typically sell them for about 79 to 99 cents (sometimes they sell 4 overripe ones for $1, which would be great for this recipe). Regular grocery stores sell them for 4$1.50 to $2.

    Almond Joy is a US candy bar—coconut center with almonds in it, covered with milk chocolate. Mounds are similar, but covered with dark chocolate and without the almonds. Recipe here:


    There are also totally raw recipes for it online at the raw blogs.

    So—you DO occasionally get too tired to cook/uncook! I still think you have superhuman energy! Yup, the hazelnut stuff would be fine in a small mason jar. I typically put it in the ramekins you have in your photo.

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