Raw Mango Pie
Prep time: 
Total time: 
Serves: 6
Gluten-Free, grain-free, dairy-free, soy-free, refined sugar-free, egg-free, raw, paleo, vegetarian
  • CRUST:
  • 1¼ cups blanched slivered almonds
  • 1 cup dates, pitted
  • 1 Tbsp water
  • ½ tsp pure vanilla, or pure vanilla powder
  • 1 tsp cinnamon
  • 2 tsps ground flaxseed
  • 2 cups sliced or chopped mango, layered on top of crust
  • 1 additional cup sliced mango (for sauce)
  • 4 dates, pitted
  • 1 Tbsp raw honey
  • 2 tsps ground flaxseed
  1. CRUST:
  2. In a food processor, chop almonds until evenly ground.
  3. Add the dates and process until they are finely ground.
  4. Add water, vanilla, cinnamon, and ground flaxseed while processing.
  5. Immediately press the mixture into a 9″ pie plate. I often use the back of a spoon to help smooth and work the crust.
  6. You can use the crust 'as is' for this recipe, or place in the oven at 200 degrees for 10 minutes.
  8. Layer 2 cups sliced mangos upon crust.
  9. In food processor, combine 1 additional cup mangos and 4 dates.
  10. Add honey.
  11. While the food processor is still running, gradually add flaxseed.
  12. When the mixture is thick and smooth, immediately pour over the layered fresh mangos on crust. Using a spatula or spoon, smooth the mango puree' around and into the crevices.
  13. Refrigerate for 1 hour before serving.
  14. Best served same day.
  15. Note: It's a little messy getting the first slice out of the dish, but once you taste it, it won't matter.
Recipe by Summer's Kitchen at http://summerskitchen.com/raw-mango-pie/