This Mango Pie with Date Nut Crust was inspired by the 200 year old mango tree that we saw while touring the gardens at Kalari Kovilakom in Palakkad. Chef Velu shared that the tree produces a few tonnes of fruit each season.
We’re quite sure, being an Ayurveda Hospital, the fruits are all used in the most healthful way possible. While this Mango Pie with Date Nut Crust might not cut it in that department, it is much healthier than most pies.
The mango purée means little sugar is needed. The crust is not a typical flour and fat formulation but instead dates and nuts are combined for maximal nutrient content.
Above all, mango season is a time of hot temperatures. We thought anyone who loves mangoes in season would enjoy a mango pie served chilled. It will be a great way to cool down with each silky sweet bite.
Mango Pie with Date Nut Crust Recipe
Yields 8 servings
Prep Time 45 minutes
Cooking Time chill overnight or 5 hours minimum
Total 45 minutes plus chilling time
For the date nut crust: 1 cup chopped dates
½ cup chopped pistachios
½ cup chopped cashews
¼ cup unsweetened shredded coconut
1 Tablespoon coconut oil
Pinch sea salt (use real sea salt for the flavour – it pops)
For the mango filling:
2 Tablespoons sugar
1 Tablespoon (1 packet) powdered gelatin
½ cup boiling water
½ cup heavy whip cream, beaten until stiff peaks form, and set aside
2 ounces cream cheese, at room temperature, beaten until smooth, and set aside
1½ cups Alphonso mango purée (about half a 30 oz can) Tip: Freeze the rest for your next pie
Pinch sea salt
For the date nut crust:
Place the dates, pistachios, cashews, coconut, coconut oil and salt in a food processor and process until the ingredients stick together. It should not be gooey.
Press the crust into the bottom and up the sides of a 9-inch glass pie plate.
For the mango filling:
Combine 2 Tablespoons of cane sugar with the 1 Tablespoon (1 packet) of powdered gelatin in a mixing bowl.
Add ½ cup boiling water, stirring constantly until the gelatin dissolves. Set aside.
Pour the mango purée into a saucepan and on low to medium heat bring it to between 98-100 degrees Farenheit. Or test it by putting a little on a spoon against your lips – it should be warm, similar to your body, and not hot enough to burn.
Pour the warmed mango into the gelatin mixture and whisk until well combined. The gelatin should dissolve completely into the mango.
Add the beaten cream cheese into the mango with the sea salt and use an immersion blender (or counter top blender) to blend until completely smooth.
Use a spatula to gently fold about a quarter of the mango mixture into the whip cream, then fold that cream mixture back into the mango until no streaks remain.
Pour the mango custard into the pie crust. Smooth out the filling with a spatula, cover with plastic wrap and refrigerate for at least 5 hours or overnight. It should be firm when sliced.
Note: if you have extra whip cream, you can pipe some on top of the pie to decorate it.