Mango Berry Paradise Pie
Ingredients
Sunfired Classic Pie Crust
- 1½ C Almonds, soaked
- 1½ C Walnuts, soaked
- ½ Dates, pitted
- 1 tsp Cinnamon
Sunfired Classic Filling
- 2 large ripe Mangoes (1kg)
- 1 C Gooseberries (125g)
- ½ C Dates
- Garnish: 7 raspberries, 1 cup of blueberries, 7 gooseberries & 1 starfruit
Instructions
Sunfired Classic Pie Crust
- Soak walnuts and almonds in water in separate containers for 12 hours. Drain, rinse.
- Grind almonds in food processor with the "S" blade separately to a fine texture.
- Place in a bowl.
- Grind walnuts in food processor with the "S" blade separately to a fine consistency.
- Combine with almonds in the bowl and mix.
- Chop dates and add to food processor with cinnamon, grind to a smooth texture.
- Remove from processor, add to bowl with almonds and mix well.
- Coat 9-inch glass pie dish with olive oil.
- Place dough into pie shell dish and press evenly with fingers.
- Dehydrate for 8 hours at 48 degrees C / Alternately place in oven on lower shelf at 135 degrees C for 15 minutes.
Sunfired Classic Filling
- Place dates and blueberries in food processor with “S” blade and process to a smooth consistency.
- Peel mangoes, cut away mango from seed in 2 whole halves, cut mango halves crossway into 0.4cm slices and place in pie crust. Layer mango slices in and fan in a closed circle spiral to form a bottom layer, spread half of jam evenly on this layer over mangoes.
- Make a top layer with remaining mango slices and jam.
- Garnish with starfruit, blueberries, gooseberry & raspberry.
Recipes we’re loving:
Teff and Coconut Chocolate Cake
Try this delightful gluten-free Teff and Coconut Chocolate Cake recipe this Easter with thanks to plant-based chef Mira Weiner
Botanical Hargrow Mirror, Avodaco Mousse, Cucumber Pearls Citrus Crumble
This culinary masterpiece crafted by Executive Chef at the Palm House Boutique Hotel & Spa, Gregory Henderson, showcases a captivating array of vibrant and distinctive local and indigenous ingredients meticulously selected to not only delight the palate but also to engage the senses.
Bettina Campolucci Bordi’s Chickpea Omelette
Try Bettina Campolucci Bordi’s savoury go-to breakfast recipe that will transport you to sun-kissed holidays in Asia, filled with swaying palm trees, sandy beaches, and those carefree, humid curls!
Tom Hunt’s Chocolate Tasting
Try this chocolate truffle recipe by food educator Tom Hunt, made from a simple water ganache which enhances the natural and intense flavours of the chocolate. Made with nothing but chocolate, salt and water, its designed to maximise the flavour of the chocolate, so that you can taste its true, intense flavour, that is individual to each and every chocolate bar. It’s a great way to revitalise and transform aged chocolate that has become discoloured, into a truly remarkable treat.
Sage infused Cashew & Blueberry Tarts
Michele Mistry, a certified Ayurvedic Health Counsellor of INDIKAAP, presents a beautiful and delicious plant-based dessert that is simple to prepare and guaranteed to impress.
Creamy Chakalaka Oyster Mushrooms Topped With Chimichurri
These oyster mushrooms, paired with creamy chakalaka and coriander-olive chimichurri by Celebrity Chef Lorna Maseko, are a must-try!
Chana Chole Korma, or Coconut Chickpea Korma with Spiced Rice
Try this Chana Chole Korma, also known as Coconut Chickpea Korma with Spiced Rice showcased by Chef Zana Alvarado at the Good Life Show in Johannesburg.
Plant-based gluten-free Italian lasagne
This Lasagne is the perfect fusion of your favourite vegetables and flavours. This easy, plant-based, dairy-free, and gluten-free recipe from award-winning food writer, Amy Hoppy, makes for an ideal crowd-pleasing, meat-free dinner party dish to enjoy with family and friends!
Floating Jack and the Beanstalk Salad
Delight your family and friends with something extraordinary for your festive table by preparing this simple yet enchanting Floating Jack and the Beanstalk Salad, presented by internationally acclaimed wild and indigenous chef, Gregory Henderson.
Farro Risotto, Charred Cauliflower Puree, Ras el Hanout Carrots, Spinach Emulsion
This Farro Risotto recipe presented by Katlego Mlambo, the Executive Sous Chef at Four Seasons, The Westcliff, and a judge on MasterChef South Africa, at the Johannesburg Good Life Show is utterly delicious. It is complemented by Charred Cauliflower Puree, Ras el Hanout Carrots, and Spinach Emulsion.
