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Raw Vegan Coconut Mango Ice Cream Pie

Posted Aug 19 2009 12:00am

Here is the raw dessert I promised in my last post. This recipe is a little over the top experimental for me. But with all the hot weather we were having last week, I was craving something refreshing and cool. So with some overly ripe mangoes and a can of whole coconut milk you can have the main ingredients to make up this raw dessert. No need for turning on that stove. No need to get all hot and sticky sitting next to the oven. Just whip up and freeze and then enjoy! So start with making the crust in a traditional glass or tin pie pan.

Crust:
1/4 cup of sorghum flour
1 cup of finely ground almonds ( I grind mine in a coffee grinder, but a food processor works too)
1/3 cup of raw honey or agave nectar
1/3 cup of unrefined organic non-hydrogenated palm oil shortening (coconut oil may work as well)

Mix up the crust ingredients and then roll out and press into the pie pan. It doesn't have to look and be perfect in away way. It is just a crunchy base to the rest so don't spend too much unneeded time on this.

Then to work on the filling... pull out a large food processor or blender. (I used a large blender).
Then put the following ingredients in before you blend all together...

Filling:
3 cut up ripe mangoes without the skin or seed
1 can of chilled coconut milk
1 cup of shredded coconut meat
1/4 cup of agave nectar
1/4 cup of packed fresh mint leaves (washed and diced)
2 TB. of high quality gluten-free rum, which all rum should be gluten-free because it is made out of sugar cane or molasses. If you don't want to add any rum, but you have rum extract, you can add 1 TB of the extract for flavor.
1 ts. of ground cinnamon
1 ts. of ground cloves

Blend it all in the blender and then make sure it is thoroughly mixed and whipped up. Pour into the pie crust and add some coconut flakes or mint leaves for an added touch and flavor if you want.

Freeze in the freezer on a secure shelf. Freeze for 3 hours and then pull out and see if it is firm enough for cutting. It is best right after you freeze it for a few hours before it gets a chance to get really solid-frozen. If you want you can still freeze for longer until you want to serve, but plan on pulling it out of the freezer for a few minutes before to give it time to thaw just a bit so that it is easier to cut.

Not too hard, and it's a fun summer dessert. The texture is not so much of a real ice cream pie or cake, but it reminds me of a yogurt fruit pie that my mom used to make when I was a kid with a graham cracker crust bottom. Not the same, but a nice refreshing sweet treat none the less. Enjoy and let me know what you think about this one. Or if you have any ideas for making it different. Have a beautiful refreshing day!
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