Raw Mango Crumble Pie with Lime Cream

I bought some mangoes Friday, and they were amazing!  I thought something special needed to be made with them, and I decided on a tart.  Now, I was having one of those moments, that i often have where I am torn between 2 different types of desserts.  A mango pie with lime cream under the sweet mangoes sounded heavenly, but so did a crumble topped pie!  But, when I want something in the form of dessert I am making, nothing is going to stop me so I combined the two and made a raw mango crumble pie with lime cream. 

For the crust and topping, I thought it would be delicious if it had a bit of coconut for sweetness and fragrance.  The crust mixture was so good, I couldn't help but snack on it!  It smelled amazing as well!

I made a lime coconut cream with young coconuts as much of the base and plenty of lime juice and zest.  It was a perfect match for the coconut and mango! 

The filling needed to have a bit of lime as well along with the sweet mango to balance it out.  Maybe I haven't had mangos in a while, but seriously these were the best tasting mangos ever!  They needed very little sweetening, and their flavor was allowed to shine! 

Once I had topped off the pie with the  crumble topping I couldn't wait to indulge in it!  It had everything I craved, sweet jammy mangoes, nutty and crunchy coconut scented crust and a hint of lime!  Hybrid desserts combining two of my favorites always turn out to be even better than the originals. 

Raw Mango Crumble Pie with Lime Cream
makes one 6 inch pie

6 inch spring form pan or pie plate 

Crust:
1 1/2 cups pecans
2 1/2 cups dried coconut
1/2 tsp sea salt
12 medjool dates

Topping:
reserved 1/2 crust
1 Tbsp agave nectar or honey
1/2 cup large flake coconut
1/2 cup chopped pecans

lime cream:
3/4 cup raw cashew pieces (preferably soaked overnight)
1/4 cup coconut water

3/4 cup fresh young coconut meat* (or additional soaked cashews if not available)

1/4 cup lime juice

1 Tbsp organic  lime zest
2 tablespoons agave nectar
1 teaspoon pure vanilla extract and seeds of half a vanilla bean
1/4 cup coconut oil (warmed to liquid)

Topping:
2 organic mangoes, diced
1 Tbsp lime juice
1 Tbsp agave nectar or honey
1 Tbsp agar flakes
a pinch sea salt
1 tsp pure vanilla extract

To make the crust, combine the pecans, coconut, dates, and sea salt in a food processor and process until well combined and holds together when squeezed.  Press half of this mixture into a 6 inch spring form pan,  half way up the edges and place in the fridge.  To the remaining half of the mixture add the agave nectar, chopped pecans and coconut for the topping.  Set aside in the fridge. 
To make cream, drain cashews and blend all ingredients until smooth in a food processor, and set in the freezer about 30 minutes until a whipped cream consistency.  When chilled enough, spread the mixture into the bottom of the crust and place back in the fridge. 
To make filling, combine 1/3 cup of the mango pieces with the lime, agave nectar, agar, sea salt and vanilla and process until smooth and well blended about 1 minute.  Combine with the rest of the mango pieces and mix well.  Pour over the cream in the pie shell.  Top with the reserved crumble mixture, and place in the fridge to set for a few hours before serving.