Makes one 8- or 9-inch (20 or 23 cm) pie, enough for 8 servings
This raw pie will dazzle your family and friends. Including the optional coconut oil or guar gum will help the slices of pie maintain a firmer edge when cut. However, this filling is also superb with mango alone.
1 recipe Almond, Date, and Coconut Pie Crust
1 cup (250 mL) dried mango, soaked in water for 10 minutes
3 cups (750 mL) chopped fresh mango, about 2 mangos
2 tablespoons (30 mL) melted virgin coconut oil or 2 teaspoons (10 mL) guar gum (optional)
1 cup (250 mL) sliced strawberries, for garnish
Prepare the pie crust and set aside.
Drain the soaked dried mango well, then press it in a small sieve or with your hands to remove excess liquid. (Save the liquid for smoothies). Place the dried mango, fresh mango, and coconut oil in a blender or food processor and blend until smooth. Spread the filling on the pie crust. Top with sliced strawberries. Refrigerate for 2 to 3 hours to set. Serve this pie chilled so that the slices retain their shape.
Per slice (1/8 pie): calories: 277, protein: 5 g, fat: 13 g, carbohydrate: 41 g (22 g from sugar), dietary fibre: 6 g, calcium: 71 mg, iron: 1 mg, magnesium: 73 mg, phosphorus: 125 mg, potassium: 402 mg, sodium: 4 mg, zinc: 1 mg, thiamin: 0.1 mg, riboflavin: 0.2 mg, niacin: 3 mg, vitamin B 6: 0.2 mg, folate: 22 mcg, pantothenic acid: 0.4 mg, vitamin B 12: 0 mcg, vitamin A: 53 mcg, vitamin C: 37 mg, vitamin E: 6 mg, omega-6 fatty acids: 2 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 7%, fat 39%, carbohydrate 54%
Sliced Fruit or Coconut Garnish
Garnish with sliced fruit other than strawberries, or shredded coconut.
Tart and Pie Pastry
