Serves: 6
Total Calories: 5,423

CRUST
1/2 cup Coconut Vanilla Granola
6 soft dates pitted
FILLING
2 cups unsweetened pineapple juice
1 tablespoon agar flakes
1/2 vanilla bean sliced lengthwise, or 1 teaspoon alcohol-free vanilla extract
2 ripe mangos cubed or 3 cups frozen mango chunks
3 ripe bananas but into 1/2 inch pieces
2 cups unsweetened dried coconut

To make the crust, put the granola and dates in a food processor and pulse until a sticky paste forms. Press evenly into a 9-inch pie plate and set aside.

To make the filling, put the pineapple juice, agar flakes, and vanilla bean in a medium saucepan over medium-high heat and bring to a simmer. Decrease the heat to low, cover, and cook for 12 minutes, until the agar flakes dissolve and the mixture starts to thicken. Remove the vanilla bean, scrape the seeds back into the saucepan, and discard the bean. Increase the heat to medium, stir in the mangoes and bananas, and cook, stirring occasionally, until the bananas start to look translucent, about 5 minutes. Scoop out about 90 percent of the fruit with a strainer and transfer it to the pie plate, leaving the juice and a bit of fruit behind. Let cool for at least 10 minutes.

Preheat the oven to 350 degrees F.

Spread 2 teaspoons of the coconut in a single layer on a baking sheet and bake for 2 minutes, until lightly toasted. Put the remaining coconut, the juice, and the remaining fruit in a food processor and process until smooth. Spoon evenly over the fruit mixture in the crust. Sprinkle with the toasted coconut and refrigerate for at least 1 hour before serving. Covered and stored in the refrigerator, Mango-Banana Pie will keep for 4 days.

Nutritional Facts:

Serves: 6
Total Calories: 5,423
Calories from Fat: 1,160

More Recipes from the Bravo Cookbook:
Apple Pecan Cobbler
Apple Strawberry Gelee
Fig Pecan Bars
Mango Banana Pie
Orange Cinnamon Rice Pudding
Peach Blueberry Crisp
Sweet Yam Pie