Frozen Mango Pie with
Almond Maple Crust
by Nomi Shannon© 1998 Nomi Shannon. Please copyright notice below.
1 Cup Almonds (can be soaked and dehydrated or unsoaked)
3-4 teaspoons maple syrup
In food processor, process almonds until uniformly very fine. (Don't
over process into almond butter!) Gradually add the maple syrup, only enough until the
almond meal holds together. Set aside 2 Tablespoons of the mixture. Sprinkle and then
gently press the crust into the bottom and sides of pie plate. Don’t worry about
getting the crust all the way up the sides. Once the filling is in the piecrust, sprinkle
the mixture that has been set aside around the outside edge of pie.
note: this is a very thin crust. If you want a thicker crust, double
the recipe.
Filling
4-5 Cups Frozen Mango, cut-up (can be found in frozen section if it
is not Mango season)
optional: 3/4 Cup diced Dried Apricots, frozen (or diced dried mango)
Alternating mango with dried fruit, put through Champion (use blank
filter). Place in crust. Freeze. You need to work fairly quickly for this recipe. It helps
to first chill the bowl in the freezer.
This recipe relies on the Champion for desired results. If the
Mangos are not very sweet, use 1/2 Cup diced pitted dates or Maple or date sugar to
sweeten (or even a few spoonfuls of maple syrup), put through Champion along with Mangoes
and Apricots.
Alternative: For a chunky effect, instead of putting diced frozen
apricots through Champion, dice very small and stir into the mixture just prior to pouring
into the pie shell.
note: This recipe does not need to have a pie shell. Kept frozen,
you can still serve it in pie shaped wedges.
note: also delicious made with sweet, ripe, persimmons.
Copyright Notice:
The above recipe was taken from: The Raw Gourmet, Simple Recipes
for Living Well, by Nomi Shannon. © 1998 Nomi Shannon. All commercial rights
reserved. This recipe may be distributed freely for non-commercial purposes provided: that
this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet).
Please contact author if you have any questions regarding this matter. (rawgourmet@living-foods.com).
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