Fresh Mango Cobbler
photo by jesst
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
1 pie
- Serves:
- 8
ingredients
-
CRUST
- 709.77 ml pecans, dry
- 1 vanilla bean, scraped
- 3.69 ml sea salt
- 177.44 ml pitted dates
-
SYRUP
- 177.44 ml pitted dates
- 44.37 ml coconut oil
- 1 vanilla bean, scraped
- 157.80 ml water, as needed
-
FILLING
- 1419.54 ml mangoes (3-4)
directions
- CRUST: To make crust process pecans, vanilla bean and salt into a powder in a food processor. Add 3/4 cup pitted dates and process until mixed well. Sprinkle 1/2 of crust onto bottom of pie dish and put remaining crust in a bowl. Leave any remaining crumbs in the food processor for the next step.
- SYRUP & FILLING: Blend syrup ingredients in food processor with enough water to make a thick syrup. Toss syrup with mango. Spoon mixture onto crust. Sprinkle remaining crust over top.
- Serve at room temperature. Keeps for 2 days in the refrigerator.
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RECIPE SUBMITTED BY
I am a vegan.