Low Carb Mango Pie
This fresh mango pie is the perfect way to celebrate the summer season, and you don’t even have to bake it. Free of processed sugars and refined carbs, this recipe uses real whole food ingredients to make a sweet treat.
- 1 cup raw pecan
- 1/4 teaspoon ground vanilla beans, divided
- 1/2 teaspoon sea salt
- 3/4 cup pitted dates, divided
- 1/3 cup water
- 1 1/2 ripe mangoes, peeled, seeded and sliced
Combine the pecans, 1/4 teaspoon of the vanilla bean, sea salt and 3/4 cup of the dates in a food processor. Press half of the mixture into the bottom of a pie pan, set aside.
Combine the remaining 3/4 cup dates, 1/4 teaspoon vanilla bean and water in a food processor or blender. Mix until a thick syrup forms.
Place the mangoes in a large mixing bowl. Toss with the syrup until fully combined.
Arranged the mangoes over the crust, then sprinkle with the remaining crust.
Keep in the fridge and eat within 2 days.
Nutritional Analysis: One serving equals: 220 calories, 12g fat, 27g carbohydrate, 5g fiber, and 3g protein.