Mango Pie

Summer is upon us and mangoes are plentiful.  Here is an easy and tasty recipe that is not only vegan but is sugar free (except topping).

Crust
1 tbs coconut flakes
2 cups pecans
2/3 cup dates (soaked and pitted)
1 tsp pure vanilla

Mango filling
2 large mangoes (no skin)
1/2 cup raisins
1 vanilla bean or 1 tsp pure vanilla
1 coconut oil (melted)

Topping
10 strawberries sliced
1/2 cup maple syrup
1 tsp vanilla
2 tsp Xylotil

For crust, sprinkle pie pan with coconut flakes. Mix all the other ingredients in a food processor and press mixture into pie pan. Sprinkle some coconut oil on top and place in freezer until filling is done.

For filling, add all the ingredients in a VitaMix or high powered blender till smooth and creamy and pour on top of crust. Put in refrigerator. (I usually cover with clear plastic wrap making sure not to have wrap touch mango filling).

For topping, mix all ingredients until it is smooth and then slice about 5-7 strawberries into it. Do not pour on top of pie until the pie is sliced and served.

Yummy and refreshing!