The best dessert for summer? Without a doubt this Mango Pie, very fresh and tasty.
It feels good to eat something sweet and fresh from time to time, especially when the hot days get tough.
I don’t always feel like eating ice cream and so today, I’m bringing a very good recipe and refreshing recipe for these days.
This Mango Pie is healthy and delicious. The pie crust is made with dates, almonds and coconut oil, in other words, a good source of fiber.
The filling is made of mango and yogurt.
To keep it fresh, just refrigerate and it easily lasts 1 week (or more!).
Believe me, this mango pie is really delicious and is super easy to make.
Around here it’s a hit, especially because it’s so light and well, it has mango. Its hard to resist! ahah
So how to make this Mango Pie?
It’s really easy and takes very few ingredients.
Buy a good mango, which is well ripe, for a sweeter and creamier pie, without having to overdo the maple syrup.
Strain the yogurt well, so that it becomes hyper creamy.
Don’t forget the gelatine, for the consistency to be PER-FECT!
For the pie crust, grind all the ingredients and press them well on the mold. Nothing easier and faster. hehe
For this recipe you’ll need:
- Fresh Mango
- Natural skyr or greek yogurt
- Maple Syrup
- Gelatine powder
- Coconut oil
- Fresh mango cut in cubes
What are the tricks to getting this Mango Pie right?
- Use a good, very ripe mango. Also because if it’s ripe and sweet, you don’t need to add a lot of maple syrup.
- Strain the yogurt the day before so that the mixture is creamier.
- Generally, I always use a pinch of salt in sweet recipes to accentuate the flavor a little more, but in a balanced way.
- Soak the dates in water or wash them well, so that they are better absorbed by the body and so that they become more viscous. This consistency will help you shape the pie crust more easily.
- Grind the almonds well until they are powdered, or use almond flour. It will also help with the consistency of the crust.
Let’s check the step by step?
- 2 cups diced mango
- 4 cups natural greek yogurt
- ½ cup maple syrup or honey
- 1 tsp neutral gelatine powde
- 1 tbsp fresh water
- 1 cup almonds
- 10 dates soaked and pitted
- 1 coconut oil
- Salt to taste
- Mango in cubes to garnish
Para a base
- Soak the dates and remove the pits.
- Mix the dates, almonds, coconut oil and salt in a food processor and grind well until it has a sandy consistency.
- Put the mixture in a bowl and press it down, almost as if you were kneading, until it forms a ball.
- Arrange the dough in a pie mold with a removable bottom and spread it well, pressed so that the ingredients bind.
- Place it in the fridge while you prepare the filling.
For the filling
- In a food processor, place the mango, the yogurt, and the maple syrup and mash well. You can also use a hand blender.
- Dissolve the gelatine in cold water and add to the previous mixture.
- Mix well and pour the mixture over the pie crust.
- Place in the freezer for at least 4 hours.
- Put some yogurt and diced mango on top and, to add color, sprinkle with dehydrated raspberries.