This recipe makes one 6 inch pie  🥧.


For the filling:
1 ripe mango, peeled and chopped
2  tablespoons jaggery, shredded or finely chopped. Jaggery is also known as gud and is a by product of cane sugar.  If you do not ha be it, use brown sugar.
2 tablespoon corn starch
3 tablespoon water
5 cardamom pods, peeled and crushed
1/4 fresh lemon

For the pie crust:
1 cup Rajgara (amaranth) flour
1/2 cup Chickpea (besan) flour
3/4 teaspoon Baking powder
Rice flour for rolling the dough
2 tablespoon oil, corn or canola Or you can use Spectrum Organic Shortening


To make the filling:
In a bowl, mix the mango and jaggery. Let it sit for ten minutes. Add the juice from the lemon and mix well. Add the corn starch and make sure it isn’t lumpy. Mix in the cardamom and keep aside.

To make the crust:
In a large bowl, mix all of the ingredients for the crust. Knead into a dough by adding water, one tablespoon at a time. The dough should be firm. Cover with plastic wrap and Freeze for 30 minutes.

Remove the dough from the freeze after an hour and cut in half. On a dry surface, add some rice flour and roll out one portion of the dough with a rolling pin into an 8 inch circle. Roll it very gently so it does not break.  Roll out the second portion of the dough using the same method. Take one circle and cut into 1/2 inch wide strips.

Take an 8 inch round  pie pan  and line the bottom with parchment paper. The lay one pie crust circle across the bottom and along the sides.  Add the mango mixture into the middle. Once the mixture is in, dip your finger in water and run around the edges of the crust. Now take the strips and lay them across the top like in the picture below. Press the edges gently so they stick together without breaking.

Preheat the oven to 375 F.  You can. Rush the top of the crust with little oil or shortening and then sprinkle jaggery or brown sugar on top. Bake for 30 minutes or until golden brown on top.   Remove from oven and let it cool completely. Service with vegan and allergy friendly ice cream or warm plant based milk.

Note:  Allergy Friendly, Vegan, Gluten Free, Nut Free and Dairy Free.

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