It’s mango season here in India, and after so many years of being away and missing this time of year, I’m in absolute mango-heaven! Here’s a recipe that really embraces the rich fullness of mangoes, while also being relatively healthy thanks to the whole wheat crust factor.
For the Crust:
- 1 ¼ cup whole wheat flour
- 1/4 tsp sea salt
- 1/3 cup coconut oil
- 1/4 cup cold water
- Date syrup/maple syrup/Brown sugar if you’d liked to sweeten the crust.
Adapted from Natural Thrifty
Note: Before starting the crust, complete step 1 of the filling.
- Mix all the dry ingredients and coconut oil. I used my hands, but a mixer is fine too. If you chose to use a sweeter, add that in as well.
- Slowly add in the water.
- Once you have a slightly sticky dough ball, you can stop adding water.
- Roll out the dough on a rolling board or wax paper.
- Once it is more or less even and round, transfer the flat dough into a greased pan.
- Make sure to poke holes with a fork through the centre, so that your crust doesn’t bulge while baking.
- Bake at around 230 degrees Celsius for 10-15 minutes, until it turns a beautiful golden brown. Keep aside.
For the Filling:
- 1 fresh ripe mango (chopped)
- 1 tbsp. fresh lime juice
- 1/8 cup brown sugar
- 1/4 tbsp. cornstarch
- 1/4 tbsp butter
- A pinch of salt
- 2-3 tbsp dark rum
- 1 tsp cinammon powder
Mix the lime juice and a little less than half the brown sugar into the mangoes. Set aside and work on crust (see below).
- Once the crust has been put to bake, drain the mangoes, keeping the syrup.
- Add water to the syrup, so that the mixtures makes approximately 1/3 cup in total.
- Transfer the mixture onto a low flame, and add in the cornstarch and remainder of the sugar, stirring constantly.
- Add the rum. You can always add more if you’d like it stronger.
- Blend in butter, cinnamon and salt.
- Lastly, mix in the chopped mango
- By now, your crust should be baked and ready.
- Pour the filling into the crust, and you’re done!
- Keep cool till serving, or just eat it fresh!