When summer time rolls around in Hawaii, the air has the slightest hint of mango to it. It’s the time of year that there is fruit falling off trees everywhere! The smell of fruit which has ripened too quickly for you to even get to and has fallen to the ground and begun to turn into a liquor is no joke here! It’s happening everywhere you look!
Mangos are not native to Hawaii but they are a taste I grew up with and that will always bring me back to my home in Haiku no matter where I am in the world, its does it every time! Wherever you are in the world while you begin your journey with this recipe, I do hope every bite will make you feel like you are sitting in the sun under a nice palm tree listening to the wind blow through the palm fronds.
- 2 1/2 Cups gluten free flower ( I use Arrowhead Mills Gluten free pancake and baking mix which you can get at any health food store, If you can’t find it Bobs Red Mills also makes a great gluten free baking flour mix)
- 1/2 Cup cold butter cut into cubes
- 1/2 Cup cold vegetable shortening
- Pinch of salt
- Ice Water
Place flour, salt, butter, and shortening in a large bowl and use your hands to combine the ingredients until small pebbles form.
Add the ice water, begin with 3 teaspoon and combine, if its still dry add one more, you want it to come together but not be wet.
Place a large piece of parchment paper down on your counter, form you crust into a ball and place in the center of the parchment paper. Place another piece on top of your piecrust and roll into a flat 9’’ circle with a rolling pin. Place into your pie plate and flute the edges. Freeze for 30 minutes while you make the filling. If the recipe calls for a baked pie crust, bake at 400F for 10 minutes after chilling the crust and before filling.
- 2 1/2 Cups pureed mango
- 1 block of firm silken tofu
- 1/2 Cup of sugar
- 1 Tbsp of fresh squeezed lemon juice
- 1/4 cup of coconut flour, or other flour of your choice
Remove skin from your mangos, cut all the meat off the center seed and add to a blender, puree with the tofu.
Add to a medium sauce pan and cook on medium low until it begins to bubble. Add the sugar and cook a few moments, add the flour and lemon juice, cook another 3 minutes.
Remove from heat and poor into your prepared pie crust.
bake at 350F for 30-40 minutes. A good way to test if it is done is to lightly jiggle it, if the center still seems runny return it to the oven checking every 5 minutes until it seems firm.
Remove from oven and let cool. This pie is best cold, so if you can cool completely then place in fridge for a few hours before serving.
Serve with a dollop of fresh whip cream. Recipe Below.
- 1 pint of fresh whip cream
- 2 TBSP sugar
- 1 tsp Vanilla extract
Add all ingredients to a bowl of a hand held mixer or place in a blender and whip until thick. about 1-2 minutes. Be careful not to over whip or you will be left with butter. Store in container in the fridge, it will last a few days.