Name: Peach & Mango No-Bake Pie
Prep time: 30 min
Cook time: 10 min
Total time: 160 min
Ingredients: 210 g gluten-free digestive biscuits (, finely ground); 120 ml coconut oil, melted; 10 g unflavoured powdered gelatin; 240 ml coconut cream (only the solid part), divided; 1 large mango; 2 ripe peaches; 95 g coconut sugar; fresh peaches (, thinly sliced); 140 g fresh raspberries; ½ lemon (, thinly sliced); 5-7 fresh mint leaves; ½ teaspoon icing sugar

Peach & Mango No-Bake Pie

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

8 servings

2 40

What you'll need

For the pie:

210 g gluten-free digestive biscuits , finely ground
120 ml coconut oil, melted
10 g unflavoured powdered gelatin
240 ml coconut cream (only the solid part), divided
1 large mango
2 ripe peaches
95 g coconut sugar

For garnish:

fresh peaches , thinly sliced
140 g fresh raspberries
½ lemon , thinly sliced
5-7 fresh mint leaves
½ teaspoon icing sugar

Method:

Place digestive crumbs in a food processor and add coconut oil. Blend until crumbs are evenly moistened, around 5 minutes. Press cookie mixture over the bottom and up the sides of a 9 inch diameter tart dish with removable bottom. Cover with foil and place in the freezer for 2 hours.
Meanwhile, prepare the filling. Place gelatin and 2 tablespoons coconut cream in a small bowl and let stand until gelatine is softened, 5-10 minutes.
Peel and de-stone the mango and peaches. Cut into large pieces and put into a food processor. Pulse for 3-5 minutes until smooth and creamy, without any lumps. Pour into a medium saucepan and heat over low heat. Add sugar and the remaining coconut cream, bring to a boil, and cook for 5 minutes. Remove from heat, add gelatine mixture, and whisk until smooth. Pour into pie crust and chill overnight, allowing to set.
Just before serving, garnish with slices of peaches, fresh raspberries, lemon, fresh mint, and icing sugar.

Nutrition

N/A

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