RAW FOOD (MANDALA) MANGO PIE

I treat every recipe just as my clients as an individual creation that requires a custom tailored, creative approach.
So I suggest you use the following recipe as a guideline and add your own personal twist to it.

RECIPE

CRUST

• 2 cups raw, organic nuts (almonds, pecans, walnuts or a combination)
• 1 cup unsweetened shredded coconut
• 1/2 cup pitted dates, cut into pieces (you may add some raisins or unsweetened cranberries)

In a food processor process the nuts and coconut
Add dates (and other dried fruits if desired)
Process until mixture forms coarse lumps and sticks together when pressed in a pie plate

NOTE: The texture depends on the type of nuts used; if the mixture is too dry you can add a little bit of water or organic juice.
Press crust into pie plate

FILLING

• 2 fresh mangos, peeled and cut into pieces
• 1/2 cup dried unsweetened mango – cut into pieces (use knife or scissors work very well) and soak for about 10 minutes
  NOTE: Most of the commercially available mango is sweetened; best place to find unsweetened mango is a health/natural food store
• Variety of fresh fruits such as kiwis, raspberries, cherries, blue berries etc.

Drain the dried mango
Combine both the fresh and dried mango in a blender and blend until it has a smooth, pudding like consistency
Pour into pie crust
Decorate with fresh fruit – have fun creating your own Mandala; in the summer you can add fresh flowers such as Borage  Violet or Wild Rose flowers
Keep in the fridge

Serve as is or with whipping cream sweetened with maple syrup. YUMMY!