Mango Pudding Pie!

After our deliciously green success with our Avocado Lime Pie, we decided to make an island inspired mango version! I'm calling it a "pudding pie" because it doesn't set up as firm as a traditional pie/custard but boy is it tasty! The filling portion of the recipe makes more than is needed for the pie since I used an entire mango to make the filling, and our pie dish is itty bitty! You could always make a double batch of the crust, make pudding cups, or add the puree to a lemon iced tea (which is what we did).

Recipe serves 2 greedy adults

Crust Ingredients (all organic):

1/4 C raw macadamia nuts
1/4 C raw cashews
1/4 C medium shred coconut
3 Deglet dates (chewier than the Medjool), soaked in water for 20 mins
dash Himalayan pink salt

Filling Ingredients (all organic):

1 ripe red mango
3 deglet dates, soaked in water for 20 minutes
juice of 1/2 a lemon
medium shred coconut (to sprinkle on top)

• Add all crust ingredients to blender/food processor and pulse until you get a nice consistency. Don't over pulse! The crust should have some nice texture.
• Press crust mix into a glass baking dish (or a springform pan greased with a little coconut oil, we don't have such fancy things!) We used a 4X4" Glasslock container.

• Pop the baking dish with your pretty crust into the freezer while you work on the filling.
• For the filling, peel and remove stone from mango and add to food processor/blender. I large diced it before adding to blender since our blender is on strike lately.
• Add dates, and lemon juice to processor/blender and process until you get a nice pudding-like consistency. Make sure to taste test! Our mango was very sweet, but add more dates or agave if yours is too tart.
  
• Remove baking dish from freezer, and pour in your pie filling. Our pie dish only holds 1 cup of filling, so we had 1 1/4 cups extra.
  
• Sprinkle the top with some shredded coconut and voila!
• Chill for approx. 2-3 hours in refrigerator or 1 hour in freezer
  

Andrea