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If you're a Miami native, then there's only one fruit you're overdosing on this summer, and that's mangoes. If you personally don't have a tree nearby bearing this succulent, sugar-coma-inducing fruit then chances are you know someone who does or you're buying them off of someone with a cardboard sign just up the road.

Yep, nothing says summer in Miami like an afternoon spent hinged over your kitchen sink sucking on every fiber of that mango seed, juices dripping down your arms while tiny puddles of sticky nectar drip over your counter.

You see, I'm one of the lucky ones with a tree in my backyard. This basically means I'm eating mango in just about everything I can think of...or giving them away to anyone with an addiction like myself.

Around this time of the year my mom likes to make her famous mango pie, which is nothing short of pure bliss....and sugar....and get the idea. So this time I decided to give it a shot and recreate a "cleaner" version since I knew there would be a good chance I'm eating it all alone...during a Netflix binge...just saying'.

Best part of this aside from the natural ingredients is that there is absolutely no baking and takes about 20 minutes to make from start to finish.

Check it out!

Ingredients for the crust:

1.5 Cup of raw pecans

1 Cup rolled oats

1/4 Cup of Maple Syrup (this helps to bind the crust)

1 tsp of salt

Ingredients for the filling:

1 Cup of ripe mango slices

1 Cup of soaked cashews (soak for a few hours, drain and rinse)

1/4 cup of maple syrup

1 tsp of cinnamon

Juice of a lemon

1 tsp of salt


Begin by placing all the ingredients for the crust into a food processor and blend until it all comes together in a bit of a chunky, sticky dough. Remove from the processor and place into a tart pan or small baking dish pressing down and to the sides. Let chill in the freezer while you prepare the filling.

Tip: If you feel the dough a bit crumbly add a little more maple syrup or even some nut butter to help bind it a little more.

Next, place all of the ingredients for the filling into a high powered blender till smooth and creamy. Taste test the filling to make sure it's to your liking. If you'd like it more tart add a bit more lemon or lime juice. You can also add some a packet of gelatin (dissolved into a cup of water) for a firmer pie filling.

Pour the filling into the tart crust and make sure you only put enough filling to come up to the edge of the crust. If there's left over filling, I'm sure you know what to do...

Place saran wrap over the top of the tart allowing it to firm up and set in the fridge for a few hours or overnight (best).

Garnish with coconut, almonds and anything else your heart desires. This is the perfect sweet treat for the summer months and it won't leave you feeling the least bit guilty....unless you eat it all in one sitting (not that I know what that feels like).

Cheers to summer my friends.




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