Justin Strickland

Mango Berry Pie

Recipes »
Mango berry pie with raspberries and blueberries
6–8 servings · Prep 40 minutes · Cook 30 minutes · ⏱ 1 hour 10 minutes

A vibrant, sweet-tart mango pie with raspberries and wild blueberries, made with a date-and-almond crust. Gluten-free and made without refined sugar.

Ingredients

Crust

  • 2 cups dates
  • 2 cups raw almonds
  • 1/4 cup flaxseed meal
  • 1 tablespoon coconut oil

Filling

  • 4 cups fresh or frozen mango, chopped
  • 1 pint organic raspberries
  • 1/4 cup plus 1/3 cup water
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons coconut palm sugar
  • 3 tablespoons arrowroot
  • 2 cups frozen wild blueberries

Directions

Crust

  1. Preheat oven to 350°F.
  2. Add all crust ingredients to a food processor.
  3. Pulse for 1–2 minutes, scraping down the sides as needed.
  4. Process on high for another 1–2 minutes, until finely chopped and well combined.
  5. Press firmly into the bottom of a pie pan.
  6. Bake for 8 minutes.
  7. Remove from oven and allow the crust to cool.

Filling

  1. In a medium saucepan over medium-high heat, combine the chopped mango, 1/2 pint raspberries, 1/4 cup water, lemon juice, and coconut palm sugar.
  2. Bring to a boil, cover, reduce heat to medium-low, and simmer for 15 minutes, until the mango is very tender.
  3. In a small bowl, whisk the arrowroot with the remaining 1/3 cup water.
  4. Add the arrowroot mixture to the saucepan and stir well.
  5. Increase heat to high and bring to a boil.
  6. Boil for about 2 minutes, until thickened.
  7. Transfer the fruit mixture to a large bowl and let cool for 15 minutes.
  8. Fold in the remaining raspberries and wild blueberries.
  9. Pour the filling into the pre-baked crust.
  10. Freeze for 30 minutes.
  11. Transfer to the refrigerator for another 60 minutes, or until cold and firmly set.
  12. Serve chilled.

Original recipe: Clean Cuisine.