Another recipe inspired by Samin Nosrat, this mango pie is a paleo version of the one she recently wrote about in The New York Times. While sitting on the bus home on Friday, I was super pumped for the weekend and excited to cook in the kitchen (weekends are usually the only time I get to do any real cooking). This is V0 of my mango pie. Hopefully I’ll learn to perfect it in years to come :)
Ingredients for the custard
2.5 cups of mango puree (about 3-4 mangoes)
1 pack of gelatin
1 tablespoon of honey
2 teaspoons of lemon juice
1 egg
2 tablespoons of tapioca flour
Pinch of salt
Ingredients for the crust
1/4 cup of honey
1/3 cup of coconut oil or ghee
1 egg
2/3 cup of coconut flour
1/4 cup of tapioca flour
Pinch of salt
Instructions
Mix the crust ingredients together. Roll the dough into a ball and freeze.
Blend all the custard ingredients together.
Preheat the oven to 350 degrees F.
Roll out the crust and press evenly into a pie tin. Poke holes in the bottom with a fork.
Bake the crust for 10-15 min.
Lower the oven to 325 degrees F.
Pour the custard mix into the pie tin.
Bake for another 18-20 min.
Let the pie cool and then when it’s room temp, put it in the fridge to set some more.
