Fresh Mango Cobbler ( Top 10 Recipe, 2008)

From Ani’s Raw Food Kitchen, by Ani Phyo.
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From Ani: Mangoes are one of my favorite fruits! This cobbler will blow your mind, it’s super delicious and easy to make. Make sure to choose perfectly ripe mangoes, the type without fibers if possible. The flavor of your mangoes will fully determine the flavor of your cobbler. My philosophy is that raw desserts must taste as good as their cooked counterpart…or better! I’ve served this cobbler at many potlucks, and folks love it! And not one person has ever guessed it was raw!

3 cups pecans, dry
1 vanilla bean, scraped, or 1 Tablespoon alcohol-free extract
¾ teaspoon sea salt
¾ cup pitted dates

¾ cup pitted dates
3 Tablespoons coconut oil
½ vanilla bean, or ½ Tablespoon alcohol-free extract
? cup filtered water, as needed

3 to 4 ripe mangoes, peeled, seeded, sliced, about 6 cups

To make crust, process pecans, vanilla bean, and salt into powder in your food processor. Add ¾ cup pitted dates and process until mixed well. Sprinkle half of the crust onto bottom of pie dish, and set aside. Don’t bother rinsing out your food processor after making the crust; the leftover crumbs will add in with the syrup ingredients.

To make syrup, process ¾ cup dates, oil, vanilla bean, and water as needed to make a thick syrup. Set aside.

To make filling, place sliced mango into a large mixing bowl. Toss with the syrup. Spoon onto cobbler crust. To serve, top with remaining half of the crust. Will keep for two days in the fridge.

Yield: One cobbler.

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From the book Ani’s Raw Food Kitchen by Ani Phyo. Reprinted by arrangement with Marlowe and Company, now a part of Da Capo Press. Copyright © 2007.


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