You might also like these recipes for vegan mango cake and vegan mango cupcakes. A couple of days ago, Holy Cow! turned five. That seems a long time in the ephemeral world of cyberspace, and I must confess I am not someone who sticks long-term with most “hobby” projects, as Desi will tell you. But this blog has persisted through good times and tough ones, largely because it has allowed me to bring together three of my greatest passions: cooking, writing, and living a compassionate life. And also because when I started writing Holy Cow! I set two simple ground rules that I have stuck with: first, that I would write exactly what I wanted to without worrying about pleasing anyone – except myself. Second, that I would share only the recipes that were good enough to feed those I love– my family and my friends. I’ve never really followed the established guidelines for successful blogging. I don’t network like crazy with other bloggers, although I do love visiting the blogs I love, and there are many of those. I don’t have the time to chase after followers, and even if I did, I wouldn’t know where to start. I haven’t invested in search engine optimization, or in an attractive design to make my blog more appealing (although Desi’s great pictures do help). All I have done for these last five years is cook and write with a lot of love. And lucky for me, that has been enough for many of you who have found Holy Cow! and come back for more. To thank all of you, I want to share with you today this golden Mango Pie. I know your mouth is already watering after reading those two words. Especially if you are Indian. There’s something about the mango that makes an Indian wax eloquent. We love this fruit with an ardent passion, and readily cite this as our favorite fruit. We know, by heart, the shape, size, name, texture, and taste of every variety of mango available– and there are many, each silkier, sweeter, and juicier than the next. We even forgive our summers for being as torrid as they are because they bring with them this glorious fruit. And if you don’t know what on earth I am talking about, you should book a ticket to India next summer. Check to get new recipe updates by email.
It’s been a while since I was last in India, and in my home in the United States I make do with the next best thing I can find: canned mango pulp from the Indian grocery store. This was the pie I made for Thanksgiving because I wanted something a little different and also something I knew my family would love. The filling, with a smooth texture that melts in the mouth and the flavor of the popular Indian sweet dish, Aamras, is, quite simply, quite divine. I use some vegan cream cheese in the filling to make it extra delicious, and the one spice that goes beautifully with mangoes: cardamom. I baked the pie in a regular pie crust (similar to the one I shared for the fresh pumpkin pie I shared not long ago), but you could try a graham cracker crust. A nut crust would work beautifully too. Here’s the recipe. Enjoy, all. And look forward to seeing you around for the next five years!
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