Blueberry-mango pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Blueberries |
| ⅔ | cup | Whole, pitted, soft dates |
| 1 | teaspoon | Chinese 5 spice powder |
| 3 | larges | Ripe mangoes |
| 1 | each | Almond-pecan pie crust, see recipe |
Directions
Blend 1 c blueberries, dates & spice powder in a food processor. Set aside. Peel mangoes & cut in half. Cut around the pit to remove the pulp, keeping the halves intact. With cut sides down, thinly slice the mangoes.
In the pie shell, layer ½ the mango slices in a fanned spiral.
Evenly spread the ½ theblueberry mixture over the mango slices.
Repeat with the remaining mango slices & blueberry puree.
Garnish with the remaining ½ c blueberries. Serve immediately or refrigerate & serve chilled. (Note: Looking at the picture, the pie should have the appearance of a yin-yang symbol).
"Vegetarian Gourmet" Spring, 1994