Freebie Boutenko Recipe: Mango Jam Pie

Victoria Boutenko’s new book Raw Family Signature Dishes: A Step-By-Step Guide to Essential Live-Food Recipes just hit stores, and let me tell you, in sifting through my copy, it’s great! I had to remind myself that I was only looking at pictures of these mouth-watering foods so as not to devour the paper pages. Fortunately, we’ve decided to offer a teaser recipe from the book, of the Mango Jam Pie, a perfect (and healthy) dessert. Whether or not you’re familiar with the “Raw Family,” I encourage everyone to try out the recipe. Let us know how it goes (and remember to share)!

Mango Jam Pie (sugar-free, wheat-free, dairy-free, salt-free, oil-free)

Equipment:
Food processor
Bowl
Pie Pan
Spatula

Ingredients:
For pie crust- 3 cups almonds, 1 ½ cups pitted dates, ½ cup ground nuts or dry grated coconut to sprinkle in the pie pan
For filling- 2 cups raw mango jam * (see below for quick, simple recipe for mango jam)

1. We are going to use almonds in this crust, you may use any kind of nuts. In order to obtain the desired consistency, do not soak the nuts; rather grind them dry. Put the S-blade into the food processor and grind the nuts to a fluffy consistency. Stop grinding when the nut powder is fine but still airy and light. With too much grinding it will become oily.
2. Remove the S-blade and transfer the ground nuts into a bowl using plastic spatula or wooden spoon. (Never use metal utensils when working with your food processor. Every time you touch blades with a metal utensil, they get dulled.)
3. Put the dates in the food processor and grind them with the S-blade. If the dates are too dry and do not blend well, add 1 to 2 teaspoons of olive oil or lemon juice. The liquid will help the date paste blend better.
4. When the dates are completely blended, they will form a ball of date paste that will have a smooth consistency. Remove the date ball from the food processor and place the bowl with the ground nuts.
5. Mix the ground nuts and the date paste together with your hands. If the mixture is too dry to mix, add a little bit of water or apple juice. Don’t add more than 2 or 3 tablespoons at a time. The mixture should possess and even color, be firm, fairly dry, and stick together.
6. Sprinkle the shredded coconut (or ground nuts) in the pie pan. This will keep the crust from sticking to the bottom of the plate and make it much easier to serve the pie. You can also use poppy seeds, sesame seeds, buckwheat flour, or other dry coating of your choice to keep the crust from sticking to the pan.
7. Pull off a small piece of dough and squish it into a flat patty with your palms. Make it as thin as possible. Lay the dough on top of the shredded coconut.
8. Press flat pieces of dough down to make a single, even layer. Make your pie crust as level as possible. You may find it easiest to do so by rotating the pan every once in a while to work in the place you are most comfortable.
9. Make small patties to fill in the empty spaces as need. Try not to miss any spaces. If you find a place where the layer is too thin, add another piece of dough.
10. When the pie crust looks even and round, begin to create a wavy trim by pinching the edges of the crust into triangles. Make sure the triangles are touching the pie pan. This will make them stronger, and ensure that the triangles won’t break off when you serve the piece. Work your way all around the pie and adjust the size of each triangle to match the others.
11. Pour your mango jam into the crust. With a spatula, spread the jam evenly over the crust, rotating the pie as needed while spreading to make the jams as level as possible. Make gentle horizontal strokes with the spatula to form a smooth, even surface. Be sure to spread the jam all the way to the edges of the pie.
12. You now have a neat and traditional-looking pie. You may choose to leave your pie looking simple or to decorate it. Follow your own fancy; garnish with fresh berries, sliced fruit, or nuts.
You can keep this pie in a freezer for several weeks and eat a freshly cut piece whenever you desire. A slice of mango pie is always yummy and refreshing. Have fun!

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*Raw Mango Jam

Ingredients:
2 cups dried mangoes
2 cups water

Equipment:
Blender
Small glass jar
Small bowl

1. Soak dried mangoes in enough water to completely submerge them, about 2 cups. Leave them to soak for 15 to 20 minutes.
2. After 20 minutes, when the dried mangoes are slightly reconstituted, pour them and the soak water into a blender. Blend the mango pieces until smooth. The mango jam will become thicker as you blend it. If the jam becomes so thick that it stops circulating, add a small amount of water to the mixture.
3. Once the mango jam is blended, it should have a pleasant golden color and smell absolutely heavenly. Transfer the jam into a clean jar and store in the refrigerator.

Are there other raw foods dishes you’d like to hear about? Please leave a comment so that we can inspire you!

CLICK HERE to learn more about Raw Family Signature Dishes.

Next up for Victoria Boutenko? Green Smoothie Revolution, available August 4th!