This cheerful frozen pie has been one of my favorite summer frozen treats for a few years now, and I want to share it with you.
I first discovered the original recipe in an old book of raw food recipes, which I have since misplaced and cannot remember the name of. I tweaked it and this is the version I make. It is raw, vegan, and grain-free.
Mango Pie
Pie Crust:
2 cups pecans (soaked)
1/4-1/2 cup water
1 tablespoon honey
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon sea salt
Pie Filling:
3-4 mangos (chopped and frozen)
1/4 cup coconut milk
1/4 cup water
1 tablespoon honey
1 teaspoon vanilla
First, cut up the mangos and put them in the freezer and soak the pecans ahead of time. I usually do this the night before, but a few hours ahead of time is fine too.
Drain the pecans and put the crust ingredients in your blender or food processor (I use a Vitamix). Start with 1/4 cup water and add more if needed. Blend until it is a smooth, paste-like consistency. Spread the paste on bottom and sides of pie plate with a spatula.
Next, put the pie filling ingredients in the blender. Blend until it's a smooth, ice-cream consistency. Pour the mango ice cream over the pie crust and smooth it down with a spatula. Place the pie in the freezer for about eight hours, or until it is firm enough to cut. Enjoy!
