Mango Berry Pie

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. Heat oven to 350°F.
  2. Pulse all crust ingredients in a food processor for 1–2 minutes, scraping the sides as needed. Process on high for another 1–2 minutes, until finely chopped and combined.
  3. Press firmly into a pie pan, bake for 8 minutes, and let cool.

Filling

  1. Combine the mango, 1/2 pint raspberries, 1/4 cup water, lemon juice, and coconut palm sugar in a saucepan over medium-high heat.
  2. Bring to a boil, cover, and reduce heat to medium-low. Simmer for 15 minutes, until the mango is very tender.
  3. Whisk the arrowroot with the remaining 1/3 cup water, then stir into the fruit. Bring to a boil over high heat and boil for about 2 minutes, until thickened.
  4. Transfer to a large bowl and cool for 15 minutes. Fold in the remaining raspberries and wild blueberries, then pour into the baked crust.
  5. Freeze for 30 minutes, then refrigerate for another 60 minutes, or until cold and firmly set. Serve chilled.

Original recipe: Clean Cuisine.