Raw Mango Blueberry Cobbler

Oh My Goodness this is a good dessert!  OK, so I don't ever post icky desserts, but wow, this mango blueberry cobbler gets high praise!  The recipe is a slight adaptation from Ani Phyo's Mango Cobbler in her recipe book Ani's Raw Food Kitchen.


Really, the only thing I did differently was to add blueberries into her recipe ... I love mango and blueberries together. Here's the recipe with my additional notes below on how I would improve or play with it even more:




Raw Mango Blueberry Cobbler
Crust/Topping:
3 Cups Pecans (dry)
3/4 tsp Sun Fire Salt (or other high quality sea salt)
1 Tbsp Vanilla Extract (easier) or 1 Vanilla Bean (scraped insides only)
3/4 Cup Dates (pitted)
Process the pecans and salt in a food processor or dry container of your high-powered blender until a flour-like consistency is reached. Add in the dates and vanilla and process until mixed well and a dough-like consistency. Set crust aside while you make the syrup (no need to clean out the food processor).
Syrup:
3/4 Dates (pitted)
3 Tbsp Coconut Oil
1/2 Tbsp Vanilla Extract (easier) or 1/2 Vanilla Bean (whole bean)
1/3-2/3 Cup Water, as needed
Food process or Blend all ingredients until a smooth, thick syrup consistency. Add more water only as needed in order to facilitate the blending process.

Filling:
4 Mangoes (ripe Kent variety is best because they are the least stringy/fibrous)
3/4 Cup Blueberries (fresh or defrosted frozen variety)
Dice the mangoes into bite-size cubes. Put all filling ingredients into a large mixing bowl. Add the syrup and toss until all the fruit is well covered.

Press half of the crust into the bottom of your serving bowl. I first used a 1 quart casserole for a thick cobbler.  In this photo I'm putting all the crust on top in a lasagna-style pan.

Pour the mixed filling/syrup on top of the crust. Crumble the remaining crust/topping across the top of the filling. Your dessert is now ready to enjoy immediately or refrigerate for a couple of days of enjoyment.

Here are a couple of suggestions for ways you might play with this recipe:

• Add a little cinnamon to the syrup for additional "baked" flavor
• Make the filling with peaches instead of mangoes.
• Make a filling of all berries or sweet apples
• For a larger pan, like a lasagna-style pan, put the filling/syrup directly into the pan and put all of the crust/topping on top. This makes it even easier to get the dessert out of the pan. :)
• Add finely ground pecans or other favorite nuts on top for a crunchy topping

Enjoy!