Ultimately moist and juicy mango pie. Naturally gluten and sugar free, but full of flavor.
Made in 26 cm diameter pie dish, serves 10 portions.
Total preparation time 50 minutes.
Mango Yoghurt Pie
200g oat flour
100g mango puree
450g mango puree
pinch of salt
Combine and mix all the crust ingredients first with spoon and then by hand.
Press with hands the dough firmly onto the bottom of the oiled pie dish and about 2 cm up the sides.
Mix the filling ingredients in a blender.
Pour the filling on the crust.
Slice and place the pears on the top.
Bake in the over for 30 minutes in 225 degrees.
Cool down and serve fridge cold.