Raw Mango Pie (Paleo)
I personally love bananas and mangoes: my two favorite fruits! This pie is as easy as pie! And the taste is incredible! You can also freeze this for a frozen mango pie.
I personally love bananas and mangoes: my two favorite fruits! This pie is as easy as pie! And the taste is incredible! You can also freeze this for a frozen mango pie.
- Carbohydrate 34.4884850118339 g
- Cholesterol 0 mg
- Fat 9.79778502698809 g
- Fiber 5.62359988592721 g
- Protein 5.14863501158817 g
- Saturated Fat 0.818754002037486 g
- Serving Size 1 1 (201g)
- Sodium 2.4650000005461 mg
- Sugar 28.8648851259067 g
- Trans Fat 0.637362501490842 g
- Calories 226 calories
Step-by-step
- In a food processor, grind the almonds until fine.
- Add the dates and blend until smooth.
- Remove from processor and pat down into a pie plate.
- Peel the meat off of 4 mangoes and place in a food processor with 4 of the bananas. Blend well until smooth.
- Add the mango - banana mixture and stir well.
- Pour filling into crust and refrigerate for a few hours until mixture solidifies
- Decorate the top of the pie with fresh strawberries and enjoy!
Ingredient lists show quantities, but they rarely reveal how moisture behaves in raw desserts. Fresh fruit purees carry a high water content that dictates structural integrity once blended. Almond meals act as natural lipid binders, yet the crust requires firm physical compression to withstand the weight of the fruit filling.
Freezing and Storage Dynamics
Solidifying this dessert relies entirely on temperature management rather than baking chemistry. Chilling the assembled pie takes a minimum of three hours in a standard refrigerator set below 40 degrees Fahrenheit. Freezing transforms the texture entirely, yielding a firmer slice comparable to an ice cream cake. Wrap the pie plate tightly in plastic wrap before freezing to prevent freezer burn over a two-week storage window. Thaw frozen slices in the refrigerator for twenty minutes before serving to soften the fruit fibers.
- Process almonds into a meal using standard pulse intervals to avoid releasing excess oils.
- Soak dates in warm water for fifteen minutes if they feel dry, ensuring they blend smoothly with the nuts.
- Scrape down the food processor bowl twice during fruit pureeing to eliminate large chunks.
- Substitutions require caution because swapping bananas for high-water fruits like melon will prevent the filling from setting properly.
