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Mangos and Moms

May 16, 2010

For Mother’s Day, I had two specials ladies to celebrate.  We had dinner with my mom and my mother-in-law.  I wanted to bring a raw dessert so I tried this delicious looking recipe from G Living:


Mango Cream Tart

Crust:
2 Cups Almonds
1/2 Cup Dried Coconut
1 TB Coconut Butter
2 tsp. Lime Zest
2 TB Agave Syrup
1 tsp. Vanilla Extract
1/2 tsp. Sea Salt

Process the Almonds and the Dried Coconut and Salt in a food processor until it becomes a fine meal. Add the rest of the ingredients and process again until it clumps together in a ball. Remove the dough and press it into the bottom of 4 4” tart pans with removable bottoms. Place these in the freezer to set while you work on making the creme filling to go inside it.

Filling:
3 Cups Fresh Kent Mangos
1/2 Cup Coconut Butter
1 TB Vanilla Extract
1 TB Lime Juice
1/2 Cup Agave or Maple Syrup
1/8 tsp. Sea Salt

Blend the ingredients in a blender until smooth and creamy. Take out your tart shells and with a spatula, fill each tart shell with the creme filling. Cover each tart and place in your fridge to set for 4-5 hrs. Once it is set, remove the wrap and place sliced fresh whole Kent Mango slices and other fruit on top and serve.

This pie was delicious! I love the shredded coconut and lime zest in the almond crust along with the creamy texture of the mango filling! Because we are chocolate lovers, I topped my pie with a few raw chocolate covered strawberries.    The agave and maple syrup (which is not a raw ingredient) make this dessert extremely sweet.


I think next time I make this pie I will simplify the recipe and cut out the agave and maple syrup to this:

Mango Pie

Crust:
2 cups almonds
½ cup soaked medjool dates
½ cup dried coconut
2 tsp. lime zest
½ tsp. sea salt

Filling:
3 cups mango
4 bananas
1 Tbsp. lime juice

I don’t think you can go wrong with any combination of these ingredients.   Experiment and let me know how it goes!

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