5-ingredient Mango Pecan Pie

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5-ingredient Mango Pecan Pie

Cook Time15 mins
Total Time2 hrs 35 mins
Course: Dessert
Keyword: gluten-free, oil-free, soy-free, vegan
Servings: 8
Calories: 293kcal
Author: J. Plants

Ingredients

  • 500 g. | 2 ripe Mangoes cubed, frozen or fresh
  • 150 g. | 1½ cup Pecans raw, unsalted
  • 20 Dates
  • 50 g. | ½ cup Shredded coconut
  • 65 g. | ½ cup Flaxseeds

Instructions

  • Preheat the oven to 257°F/125°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) thick 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.

Nutrition

Calories: 293kcal | Carbohydrates: 33.5g | Protein: 4.6g | Fat: 18.4g | Fiber: 7.3g | Sugar: 25.7g

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