5-ingredient Mango Pecan Pie

Serves: 8 | Prepping Time: ~ 120 mins. |

 

Nutrition Information (per serving)

  • Calories: 293 kcal
  • Carbs: 33.5g.
  • Fat: 18.4g.
  • Protein: 4.6g.
  • Fiber: 7.3g.
  • Sugar: 25.7g.

 

INGREDIENTS:

  • [500 g.] 2 ripe mangoes (cubed)
  • [150 g.] 1½ cup raw pecans (unsalted)
  • 20 dates (pitted)
  • [50 g.] ½ cup shredded coconut
  • [64 g.] 8 tbsp. ground flaxseeds

Optional Toppings:

  • Cocoa powder
  • Mixed berries (fresh or frozen)
  • Shredded coconut

Total number of groceries: 5

 

METHOD:

  1. Preheat the oven to 300°F/150°C and line a baking sheet with parchment paper.
  2. Put the pecans on the baking sheet and roast them for about 10 to 15 minutes or until they’re browned and fragrant.
  3. Meanwhile, cover the dates with water in a small bowl and let them sit for about 10 minutes. Drain the dates after soaking and make sure no water is left.
  4. Add the dates, roasted pecans and shredded coconut to a food processor and blend into a fine ground mixture.
  5. Use a deep pie dish or a Pyrex bowl and add the pecan mixture. Press it down firmly into a ¼-inch (0,5 cm) layer on the bottom and 1½-inch (4 cm) layer up around the edges of the pie dish to create a deep dish pie crust.
  6. Clean the food processor first and blend the mango cubes and flaxseeds into a smooth puree after.
  7. Pour the mango puree with the help of spatula into the pie crust and even it out to fill up the pie crust.
  8. Cover the mango pecan pie and put it in the fridge for 2 hours to let the mango puree firm up before serving. Serve cold with the optional toppings and enjoy!
  9. Store the mango pie in the fridge, using an airtight container and consume within 3 days. Store the mango pie in the freezer, for a maximum of 30 days and thaw at room temperature.­­

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