We all need a little sweetness and a little sunshine in our lives. Today was grey and overcast in Toronto, but with the help of this tropical treat I found myself imagining rolling ocean waves and the wind in my hair (okay, the crazy wind and rain we had downtown may have contributed to my little daydream).
Altaulfo mangoes grow in Mexico and cases of them find their way to Toronto’s ethnic neighbourhoods (China Town and the Indian Bazaar) at this time of year. If you haven’t tried this variety (also called the Champagne mango) I highly recommend searching it out. It is less fibrous and sweeter than the typical green-skinned mango that is more typically sold in grocery stores.
Altaulfo Mangos ready to become pie (or pairfait).
I made both version for your viewing pleasure.
Mango Pie (or Parfait) with Coconut Crust
Crust (for 9 inch pie):
1 1/2 cups unsweetened shredded dried coconut
1 1/2 cups walnuts or macadamia nuts (I used walnuts)
1/4 tsp salt
1/2 cup pitted medjool dates
3 cups chopped fresh mango
1 cup chopped dried mango (soaked for 10 minutes and drained well)
1 cup or more sliced strawberries or other fruit
To make the crust, put the coconut, walnuts, and salt in a food processor. Process until coarsely ground. Add the dates. Process until the mixture resembles coarse crumbs and begins to stick together.
Scoop the mixture into a 9-inch pie plate.
With your palm and fingers, distribute the crumbs evenly along the bottom and up the sides of the pan. There should be a 3/4 inch lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the pan’s sides, shaping it so that the edges are flush with the rim. Put the crust in the freezer for 15 minutes.
To make the filling, put the fresh and well-drained dried mango in a blender. Process on high speed until smooth.
To assemble, remove the crust from the freezer and spread the filling evenly over the bottom.
Arrange the strawberries (or whatever fruit you like) over the top. Chill for at least 3 hours before serving.
Covered with plastic wrap and stored in the refrigerator the pie will keep for 3 days.
Per serving (1/8 of above): calories: 396, protein: 5 g, fat: 23 g, carbohydrate: 52 g, dietary fiber: 7 g, calcium: 54 mg, copper: 610 mcg, iron: 1.5 mg, magnesium: 68 mg, phosphorus: 131 mg, potassium: 490 mg, sodium: 126 mg, zinc: 1.1 mg, thiamin: 0.1 mg, vitamin C: 37 mg, viamin E: 1 mg, vitamin K: 4.5 mcg, omega-6 fatty acids: 7.7g, omega-3 fatty acids: 1.8 g
Calories: protein 5%, fat 47% carbohydrate 48%
I did 15 minutes on the bike (level 8 cadence 95), 30 minutes on the treadmill with negative splits (8 min mile -7:25 min mile) and then another 15 minutes on the bike (level 8 cadence 95) and 15 minutes of core strengthening.
Then I went to the market, the grocery store and met up with some friends for a stroll. It was pretty good day even with the crummy weather.
I have been considering entering Simply Raw
‘s pie contest. Mostly because I love Ottawa and any excuse to visit my aunt who lives there. What pie flavour do you think would win the heart of the judges?