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.
- [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
- Cocoa powder
- Mixed berries (fresh or frozen)
- Shredded coconut
Total number of groceries: 5
- Preheat the oven to 300°F/150°C and line a baking sheet with parchment paper.
- Put the pecans on the baking sheet and roast them for about 10 to 15 minutes or until they’re browned and fragrant.
- 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.
- Add the dates, roasted pecans and shredded coconut to a food processor and blend into a fine ground mixture.
- 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.
- Clean the food processor first and blend the mango cubes and flaxseeds into a smooth puree after.
- Pour the mango puree with the help of spatula into the pie crust and even it out to fill up the pie crust.
- 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!
- 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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