Fresh Mango Cobbler

Name: Fresh Mango Cobbler
Ingredients: CRUST; 3 cups pecans, dry; 1 vanilla bean, scraped; 3/4 teaspoon sea salt; 3/4 cup pitted dates; SYRUP; 3/4 cup pitted dates; 3 tablespoons coconut oil; 1/2 vanilla bean, scraped; 2/3 cup water, as needed; FILLING; 6 cups mangoes (3-4)

12 ingredients

3 steps

Ingredients

CRUST
3 cups pecans, dry
1 vanilla bean, scraped
3/4 teaspoon sea salt
3/4 cup pitted dates
SYRUP
3/4 cup pitted dates
3 tablespoons coconut oil
1/2 vanilla bean, scraped
2/3 cup water, as needed
FILLING
6 cups mangoes (3-4)

Directions

1

CRUST: To make crust process pecans, vanilla bean and salt into a powder in a food processor. Add 3/4 cup pitted dates and process until mixed well. Sprinkle 1/2 of crust onto bottom of pie dish and put remaining crust in a bowl. Leave any remaining crumbs in the food processor for the next step.
2

SYRUP & FILLING: Blend syrup ingredients in food processor with enough water to make a thick syrup. Toss syrup with mango. Spoon mixture onto crust. Sprinkle remaining crust over top.
3

Serve at room temperature. Keeps for 2 days in the refrigerator.