Mango Banana Pie Raw Recipes

Steps:

• Combine mango nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil over low heat.
• Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
• (Or you can cook in microwave oven stirring ever minute for 5 minutes total.).
• Cool.
• Combine with bananas and pour into baked pie shell.
• Chill. Serve with whipped cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

Steps:

• In a food processor, blend the crust ingredients.
• Remove and press evenly into a pie plate and chill.
• In food processor, blend one cup of mango and 1 1/2 bananas.
• Slice two bananas into 1/4" rounds and layer on the bottom of the pie crust.
• Slice remaining mango and place over bananas with sliced fruit of choice then sprinkle in the raisins. Spread in some of the mango-banana sauce and mix it with the fruit. Pour remaining sauce on top.
• Chill for several hours. (Place in the freezer 1/2 hour before serving.).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss the sliced green mango with the lime juice in a large bowl. In a separate bowl, toss together the sugar, flour, salt, and nutmeg. Layer the sugar mixture and the sliced mangoes in several layers in the pie shell bottom. Dot with butter, then top with the other half of the pie crust. Prick with a fork.
• Bake in preheated oven for 1 hour, until the mango has softened and the crust is golden brown.

Steps:

• Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.
• Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.
• Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
• Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.
• In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.
• In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.
• Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you've incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.
• Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.

Steps:

• Preheat oven to 350°F.
• Prepare your pie pan. Roll dough and place bottom crust. Fork holes in a nice pattern.
• In a bowl mix mangos and bananas. Add sugar, cinnamon, nutmeg, cornstarch and OJ. Mix well.
• Place mix in pie pan. Place pinches of butter on top.
• Place top crust and pinch shut. Fork holes in a nice pattern on top.
• Brush with a little milk or egg and sprinkle with sugar.
• Bake until golden on top.

Steps:

• 1. Place the dates in the water and let soak for 1 hour, or until soft. Reserving the soaking liquid, drain the dates and set them aside. 2. To make the crust, place the cashews and walnuts in a food processor and chop until completely ground. Add the dates and vanilla and pulse until fully combined. If necessary, add the reserved soaking liquid 1 or 2 tablespoons at a time until the crust has a cookie dough-like consistency. 3. Transfer the mixture to an 8-inch springform or pie pan (springform pans work best because the sides are removable) and press it evenly and firmly on the bottom and side. 4. To make the filling, place the cashews in a food processor and finely chop. Add the mangos, bananas, soaked dried mango (be sure to drain before adding), coconut, and vanilla, and pulse until the filling is completely smooth, scraping down the sides if necessary. 5. Pour the filling into the crust. Place the pie in the refrigerator and let it set for at least 1 hour. Serve chilled. For a Change . . . * Add diced bananas and dried coconut to the top of the pie for a decorative and delicious finish.