Join our Newsletter



Brooks Tropicals
Dessert

MANGO BLUEBERRY PIE

This is a delicious tropical fruit pie requiring no cooking.

INGREDIENTS:

Crust
1/2 pound almonds,ground
14 dates , puréed (reserve 1/2 purée for filling)


DIRECTIONS:

1. Grind almonds in a food processor and transfer into a bowl.
2. Put all 14 dates into food processor and blend into a paste.
3. Remove one-half of the date paste, add it to the ground almonds, and mix until the right consistency for crust.
4. Press into lightly oiled pie pan.
5. Reserve remaining one-half date paste for use in pie filling.

Filling
3 large mangos, peeled
1/2 pint blueberries
1 tsp vanilla extract
1/4 tsp cinnamon
date purée from crust


DIRECTIONS:

1. Purée blueberries and mix in food processor with remaining date paste, vanilla, and cinnamon. Set aside.
2. Peel and slice mangos into halves, cutting alongside seed from stem end.
3. Lay 6 halves die by side with cut edges flat on cutting surface.
4. With a sharp knife, carefully slice each half cross the width into 1/8" slices, keeping fruit intact.
5. Pick up 3 sliced halves with a spatula and place on topo of pie crust fanning them out decoratively across the bottom of the pan.
6. Pour 1/2 of blueberry purée on top and spread firmly and evenly over mango slices.
7. Repeat process with remaining 3 halves and rest of purée.
8. Garnish top and rim of pie with almonds and blueberries.

Note: Other nuts may be substituted for almonds in crust. Half papaya/half mango is a delicious combination. White sapote or seasonal berries can be used instead of the blueberries in the purée. Experiment and enjoy.



Brooks Tropicals    |    Mango Facts    |    Tropical Nutrition