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. 🙂
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.