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Mango Cobbler
Prep Time
15 mins
Total Time
15 mins
 
Servings: 8
Author: Michelle Babb MS, RD, CD
Ingredients
Crust
  • 3 cups pecans
  • 1 vanilla bean scraped
  • 3/4 teaspoon sea salt
  • 3/4 cup pitted dates
Syrup
  • 3/4 cup pitted dates
  • 3 tablespoons coconut oil or walnut oil
  • 1/2 vanilla bean
  • 2/3 cup water as needed
Filling
  • 2-3 ripe mangoes peeled and sliced
Instructions
  1. Process pecans, vanilla bean and sea salt in food processor until mixed well. Add 3/4 cup dates and continue to process until well mixed.
  2. Transfer half of the mixture to a pie dish and press with a wooden spoon or spatula. Set aside the remainder of crumbs for the topping.
  3. To process the syrup, place 3/4 cup dates, oil and vanilla bean in processor and blend well. Slowly add water to give the mixture a syrup-like consistency.
  4. Place mangoes into a large bowl and toss with the syrup. Transfer the mangos into the pie dish and spread evenly. Top with the remaining crust mixture and serve.
  5. This dessert will keep for 2-3 days in the refrigerator.