Raw Avo-Mango-Tango Pie: healthy dessert recipe

I’ve made many friends with variations of this pie. This is a healthy dessert, great for summer (heck, it’s great breakfast), totally raw, and totally yummy. It uses healthy sweeteners, but is still a treat, so please: remember moderation.

But this one: it’s a video!

Woah. So I recorded and made this video YEARS ago, and then didn’t use it! It’s still got the old Feel Good Foodies logo and everything; that’s how dated this is.

I love how silly and fun the video is as a whole; but let’s just not talk about my hair too much, okay?

It took me a while, but I finally sought professional help and cleaned up my locks (anyone looking for a health-conscious hair master in Toronto who understands chemical sensitivities, seek out the wonderful and immensely talented Diana – who ALSO uses an organic colouring system, for those of you with dye on your head). So! Big thanks to this sweet woman for helping a sista out.

MOVING ON.

This recipe is a variation on a favourite around here. It’s all raw, super healthy, and so simple to make.

Here we go!

RAW AVO-MANGO-TANGO PIE

CRUST

1/2 cup almonds
1/2 cup walnuts
1/2 cup dried prunes
1/2 cup raisins (or currents, or other dried fruit of choice)
1/4 cup raw cacao powder
1/4 cup coconut flakes
2 tbsp hemp seeds
pinch Himalayan rock salt, or Celtic sea salt

FILLING

1 avocado
2 mangos (any type) – save 1/4 of one mango for decoration on top
juice of 2 limes
1/4 cup raw honey
3 tbsp coconut oil
1/2 tsp stevia powder

  1. Blend crust ingredients together in a food processor.  The dried fruit should provide enough moisture for the mixture to stick together, but if your fruit is too dry, you may need to add a bit of water. Just add 1 tsp of water at a time until the mixture becomes sticky enough to hold together when you pinch it (ball a pice up in your hand and test to see that it holds its shape).
  2. Pour the mixture into your pie plate. Spread it around to cover the bottom of the dish evenly. Use your hands to press it down, into the shape of a pie crust.
  3. Combine all pie filling ingredients in the food processor and blend until smooth.
  4. Pour the filling into your pie crust, and smooth the surface with a spatula.
  5. Slice the remaining mango into smaller pieces to place on top of the pie as decoration. Arrange it in a pretty pattern. Goji berries also make for pretty decoration on top of this pie, because of the colour contrast they offer.
  6. Place the pie in the freezer for at least an hour to allow it to set. In the video I said at least 30 minutes, but the older and wiser me thinks it might still be gooshy by then. This pie stores well in the freezer for a long time – you can make it the night before, or even days in advance of your summer potluck or backyard party, but I think two hours in the freezer would be an ideal amount of time.
  7. For long-term storage (as if you can keep something this yummy around long-term), keep it in the fridge or freezer. It’s nice to eat frozen, or let it sit for 10 minutes after removing it from the freezer before serving, if you prefer it to be a little more fork-able.

Merry pie to you all!

With love and way fab locks (or at least flattering – finally!),

xo
-Candace

About Candace Bell

Holistic as heck and herbaciously bodacious, Candace Bell (BA, CNP) is a Toronto-based certified holistic nutritionist and visual artist with a focus on self-empowering re-education, digestive support, and encouraging creativity to become fully alive. Trust your gut and create total health!

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