Mango Pie w/Coconut Crust Makes 1 pie USES: COCONUT CRUST - Coconut, dried, unsweetened and shredded, 1 1/2 cups Walnuts or Macadamia Nuts 1 1/2 cups Salt 1/4 teaspoon Dates pitted or Medjool MANGO FILLING - Fresh Mango 3 cups, chopped Dried Mango q cup, chopped, soaked up to ten minutes and drained Strawberries, sliced, 1 cup; You May use More strawberries or any fruit You Favor TO MAKE: 1. Starting with the crust, well place the Coconuts, Walnuts, and salt into the Food Processor. Process until coarsely ground. 2. Add the dates. Process until Your Mixture resembles coarse crumbs and start to stick together. 3. Scoop Your Mixture into a nine-inch pie plate. 4. Using your palms and fingers, distribute your crumbs along the sides and bottom of the pan. There should be a 3/4-inch lip of crumbs along the sides. 5. After the crumbs are distributed press the crust down on the bottom of the pan using Your Fingers and palms. Be sure to press firm where the bottom meets the sides. 6. Now press the crust against the sides, keeping sides flush with rim. U. Freeze Your Crust for 15 minutes. 7. To make Your Filling, place Your Fresh Mango into a blender. Process on High until smooth. 8. To assemble, pull Your Pie crust out of the freezer. Spread the filling evenly over Your Bottom. 9. Arrange the strawberries on top. 10. Chill it for at least 3 hours before serving. Covered by plastic wrap, stored in the refrigerator, Your Mango Pie will keep for three days. Well Done!
Posted on: Sun, 07 Dec 2014 01:28:49 +0000
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