For this recipe I really wanted to take advantage of some of the local ingredients, and have been wanting to make another raw cake for a while now. The mangoes here are the biggest I have ever seen! I don’t think I had ever had a good mango before I came here in comparison, and its nice to know it they haven’t been flown thousands of miles and been artificially ripened for us to enjoy them. It’s so important to support locally grown food, so for us right now in Senegal that means tons of coconuts, mangoes and bananas, and the best I have ever had of all three.
So here you have a raw coconut and mango pie that incorporates all of those things in a perfect union.
- ½ cup dates
- 1 cup pecans, cashews or macadamia nuts
- ¼ cup almonds
- 1½ cups cashews, soaked for 2-4 hours
- ½ cup coconut oil, melted
- ½ cup young coconut flesh
- ¼ cup fresh lime juice
- ¼ cup agave nectar
- 1½ cups fresh mango, chopped
- 4 dates
- ½ small banana
- 1 Tbsp fresh lime juice
- ½ cup desiccated coconut
- For the base place all ingredients in a food processor and process until the mixture is combined and starts to clump together. Press the nut mixture into a 10 inch pie plate to form the base.
- For the coconut layer drain and rinse the soaked cashews then blend all ingredients until smooth. Spread out across the base evenly, and place in the fridge while you prepare the next layer.
- For the mango topping blend everything until smooth and spread out evenly across the coconut layer.Optional: cover the top of your pie with a little passionfruit for extra flavour and decoration.
- Freeze mango coconut pie for 2-3 hours, then take out to thaw for 20 minutes before serving.