• meghannbower

Mango Pie

Updated: Oct 27

This pie requires a bit of prior planning, but its worth it! Your ego will be sufficiently stroked by your guests after eating this summer-inspired dessert.


As with most my recipes, this one was born from a craving for mango custard. I'm not even sure I've ever had such a thing. But I needed the rich, velvety, creaminess of custard with the flavor and mood that mango provides. I used honey mangoes (formerly atulfo mangoes) in this recipe, which are the smaller, deep yellow type. They have a wonderfully sweet flavor. If you can't locate honey mangoes, you can use the larger variety but make sure they are ripe and not green on the inside (green skin, however, is normal with these types of mangoes).


Its a refreshing summer treat that's a nice ending to a meal without weighing you down. You might even want two slices.

Crust

Ingredients:

  • 1 1/2 cups oat flour

  • 1/2 cup unsweetened coconut flakes

  • 1/4 tsp salt

  • 2 tbsp. coconut oil, melted

  • 2 tbsp. maple syrup

  • 2-4 tbsp. water


Pie Filling

Ingredients:

  • 2 cups raw cashews, soaked for at least 2 hours

  • 1/4 cup lime juice, fresh-squeezed

  • 2/3 cup refined coconut oil

  • 1/2 cup maple syrup

  • 3 tsp vanilla extract, alcohol free if preferred

  • 1/4 tsp salt


Mango Gelée

Ingredients:

  • 2.5 cups of honey mangos (around 4 mangos)

  • 1 tbsp. maple syrup

  • 1 tsp arrowroot powder


Pie Crust:

Preheat oven to 350 degrees and grease a pie dish with a little bit of coconut oil. In a medium bowl, whisk together oat flour, coconut flakes, and salt until combined. Add coconut oil and maple syrup and stir with a stiff spatula until the mixture resembles wet sand. Gradually add the water 1 tablespoon at a time, stirring with the spatula until fully combined each time. The mixture is ready when it comes together in a ball.


Dump the dough ball onto a large sheet of parchment paper and cover with another sheet of parchment paper. Smoosh down with your hand and grab a rolling pin to roll into a 1/4 thick 10-11 inch circle (depending on your pie plate). Once in the right shape and thickness, remove the top sheet of parchment paper and gently flip the bottom parchment over the pie dish so the pie dough is resting on the bottom (but on top of the pie plate) and the last sheet of parchment paper is on top. Gently peel back the last sheet of parchment paper and gently work the pie dough into the bottom and corners of the pie plate. Trim off any excess and pop in the oven for 12-15 minutes, or until lightly browned. Remove from the oven and cool completely.


Pie Filling:

Combine all ingredients in a high-speed blender until completely smooth and creamy (no lumps!). Pour filling into cooled pie crust and smooth out the top until nice and even. Gently cover with plastic wrap and pop in the fridge for 4 hours.


Mango Gelée:

Combine all ingredients in a high-speed blender until completely smooth and creamy. Remove pie from fridge and remove plastic wrap. Pour gelee over the cream filling layer and smooth it out until even. Pop back in the fridge for at least 2 hours before serving.

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