Something I truly enjoy making are no-bake pies. It is such an easy dessert to create with a high speed blender. Also, it usually looks aesthetically pleasant. You only need six ingredients to make this strawberry and mango pie. Two for the crust plus four for the filling. It is that simple.
How to pick a mango:
Always judge a good mango by feel. The mango should not be super firm, or even firm at all. Ready mangoes should be slightly soft to the touch, but do not choose a fruit that has lots of bruising or is way too soft (fingers sink into the mango when touching). Note: Anyone allergic to poison ivy should be cautious before touching a mango’s skin. If you tend to be severely allergic to poison ivy, I would be very hesitant to touch a mango. Why? Mangoes are in the same botanical family as poison ivy, and the rind of a mango contains the same oil (urushiol) that causes a poison ivy rash.
How to pick strawberries:
Mostly, avoid buying strawberries that are green or have too many mushy spots. Also, be careful and weary of any cartons of strawberries with red liquid at the bottom.
Notes: May need to refrigerate unopened can of coconut milk/cream one day prior to ensure there is a firm portion of coconut cream. Living in warmer climates can cause the cream to melt, making it more like milk. Feel free to add sliced strawberries on top for garnish like shown in pictures.
recipe card:
Adrienne Holton 