Fresh Mango Cobbler

• CRUST
• 3 cups pecans, dry
• 1 vanilla bean, scraped
• 3/4 teaspoon sea salt
• 3/4 cup pitted dates
• SYRUP
• 3/4 cup pitted dates
• 3 tablespoons coconut oil
• 1/2 vanilla bean, scraped
• 2/3 cup water, as needed
• FILLING
• 6 cups mangoes (3-4)

1. CRUST: To make crust process pecans, vanilla bean and salt into a powder in a food processor. Add 3/4 cup pitted dates and process until mixed well. Sprinkle 1/2 of crust onto bottom of pie dish and put remaining crust in a bowl. Leave any remaining crumbs in the food processor for the next step.
2. SYRUP & FILLING: Blend syrup ingredients in food processor with enough water to make a thick syrup. Toss syrup with mango. Spoon mixture onto crust. Sprinkle remaining crust over top.
3. Serve at room temperature. Keeps for 2 days in the refrigerator.

pecans, vanilla bean, salt, dates, syrup, dates, coconut oil, vanilla bean, water, filling, mangoes

Taken from www.food.com/recipe/fresh-mango-cobbler-286824 (may not work)