This raw pie takes incredible flavors and textures and creates true alchemical
kitchen magic. You can make it as a raw pie or use a spring form pan and make it
into a raw cake. Mango, pistachios and cardamom combined are a match made
in heaven! I was inspired by something similar at a wedding I attended and
decided to add my KGM culinary magic to it. It’s delicate with several layers of
orgasmic experiences. Chew slowly and savor its exquisite taste while
appreciating its stunning color.


– 15-20 large dates, pitted
– 2 1/4 cups of raw or dry roasted pistachios shelled
– 1 tsp sea salt, if your pistachios are salt-free

Pie Filling:
– 4 very large mangoes or 5 medium- peeled, pitted, and cubed as best you can.

Small pieces cut off the peel are just fine. My trick is to slice the mango from top
to bottom, vertically, as close to the pit as possible, then score the middle like a
checker board, then turn it inside out and cut the chunks off, along with any
pieces I missed. Then I cut the sides off, close to the pit, and remove the peel, and
chunk those parts as best I can, or just take the pieces of juicy flesh that I can

– 1 cup pistachios for topping
– 2 Tablespoons of maple syrup used to candy the pistachios for the topping
– 1 Tablespoon plus 2 teaspoons powdered cardamom, or to taste (I tend to like it
– 2 heaping Tablespoons lecithin granules (helps thicken) I use Sunflower based
– 2 Tablespoons coconut oil
– ½-3/4 can pure coconut cream (go by your taste buds)
– 2 teaspoons saffron “strings” to garnish the top
– 1/2 tsp sea salt

– 1-2 tsp Fresh ginger juice or ginger powder could be a lovely addition.


Crust First:

1. Blend the pitted dates in a food processor until they become a ball, which is
called date paste.

2. Add the 2 ¼ cups pistachios and blend until well combined.

3. Press into a glass pie plate or springform pan

4. Put into the freezer while you make the filling

Filling Next:

1. Take half of the mango and puree it in the food processor.

2. Add coconut cream, lecithin granules, melted or soft coconut oil,
cardamom, and sea salt then blend well

3. In a mixing bowl, add the mango chunks and puree and gently fold them
together. Then pour the mixture into the pie crust

4. Refrigerate to allow the filling to set.

Candied Pistachio Topping:

1. Take 1 cup of pistachios in a frying pan on low heat

2. Add maple syrup and stir well until pistachios soak up and become coated
with the maple syrup. They will get sticky and fragrant. Be careful not to
burn them. It will become a harder coating on them

3. Allow to cool and then garnish the top of the pie with these. You will need
to unstick them, this is normal.

4. Final touch is to add the saffron threads, sprinkled on top of the pie

Allow pie to chill in the refrigerator for about 2 hours.
Serve chilled

Buen Provecho!