photo provided courtesy of glutenfreehope.blogspot.com

Just look at that warm, delicious comfort all in one. And, it’s vegan. Don’t tell your friends :) Unless they are the kind of friends that are crazy in love with whole nutritious foods and eating for the love of your body and soul. It’s that good and wonderful, no exaggerations here. So I suggest you start searching for the perfectly ripe and ready mangoes now, just stop reading and run to the store, and then we can carry on with the recipe that will change your life.

Well, now that you are ready for this, I will share. The beauty is that it is truly simple. Not too many ingredients and not anything that you will regret adding to your life. Just wonderful almonds, mangoes, and coconut… really this is the kind of recipe that you serve as desert one night, but eat for breakfast the next morning.

filling ingredients
5 cups (5 mangoes) diced, sliced and juiced
3 TB of agave nectar (or maple syrup or honey would work too)
2 TB of tapioca flour
1/4 cup of lemon juice, or 1 freshly squeezed lemon
1 ts. ground cinnamon
1 ts. ground nutmeg
1/4 ts. of ground cardamon

directions

1. The creation starts with the mangoes. Make sure you slice and dice ripe mangoes that are a bit squishy to touch, and that when you cut into them will give you a little extra juice to spare. Ripe mangoes will let you peal them as well. Cut into one side and then pull on the skin and it will peal to the other end. Try it, it is really easy. Then cut vertically and horizontally and then cut to the seed. You will end up with about a cup of sliced and diced mango. Get all of the mango meat you can from the seed and then squeeze the seed to get off any extra juices or straggling flavor. This recipe calls for 5 cups of cut mangoes, or 5 fresh and ripe mangoes.
2. Mix the filling all together in a 9×13 baking pan. Just dump the rest of the ingredients on the mangoes, and then thoroughly mix it all together with clean hands. Get all those spices and flavors mixed well and then make the topping…

topping ingredients
2 cups of ground almond meal (use 2 cups of raw almonds and grind them in a food processor or coffee grinder to end up with a nicely ground meal of almonds)
1/2 cup of sweet rice flour
1/2 cup of sucanat (unrefined cane juice powder) or 1/3 cup of agave nectar will work too…
1/2 ts. of sea salt
1 ts. of ground cinnamon
1/2 cup of melted unrefined coconut oil
optional: 1 ts. of pure vanilla

directions

1. Mix all the topping ingredients together in a bowl and then pour the crumbly mixture over the mangoes filling in the 9×13 pan. You may need to pat down the topping a bit to make sure you got in all together and ready for baking.
2. Bake in a preheated 350 degree oven for 1 hour, when you see the bubbling filling coming over the crispy golden topping. Pull from the oven, let it cool 15-20 minutes and then serve perfectly warm. Or bake ahead of time and then warm in a 200 degree oven for 15 minutes and serve.

Serve with my most favorite (frugal and easy) coconut cream ice cream. It is as easy as:

Coconut Cream Ice Cream
3 frozen banana chunks
1 can coconut milk
2 TB of agave nectar
1 ts. of vanilla

directions
The above ingredients could easily be doubled to serve more than 2-3 people. Put all the ingredients in a blender or food processor and make sure it is whipped up good. Then pour into an ice cream maker and churn for 30-60 minutes until it is scoop-able. (If you do not have an ice cream maker, then pour the mixture into a stainless steel or glass bowl and put in the freezer for 60-120 minutes until it has firmed up and you can use a regular ice cream scooper to get a solid ball of ice cream to top your favorite dessert.)

recipe courtesy glutenfreehope.blogspot.com