MANGO CREAM PIE
Make and share this Mango Cream Pie recipe from Food.com.
Provided by Sharon123
Categories Pie
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Spread the 1/2 cup nuts in a baking pan and toast in a 350°F oven for 5-10 minutes or until golden, stirring once or twice. Cool. In a medium mixing bowl combine flour and toasted nuts; cut in butter until mixture forms coarse crumbs. Add egg; stir until combine. Form into a ball. On a lightly floured surface, roll out dough to about 1/8" thickness. Line a 9-inch pie plat with pastry. Fold edge under and flute. Prick well. Bake in a 350°F oven about 20 minutes or until golden brown. Cool.
- In a bowl beat together cream cheese and powdered sugar. Stir in 1 tbs of the cream. Beat remaining cream until soft peaks form; fold into cheese mixture. Spread in pie shell. Overlap mango slices in circles on top, reserving a few mango slices for garnish.
- In a saucepan combine granulated sugar, cornstarch, and orange peel. Stir in peach nectar and lemon juice. Cook and stir till thick and bubbly. Cook and stir 2 minutes more. Remove from heat. Cool slightly. Spoon mixture evenly over mango slices. Chill 3-6 hours. Garnish with reserved mango slices and chopped nuts.
- Enjoy!
Nutrition Facts : Calories 310.1, Fat 18.9, SaturatedFat 9.2, Cholesterol 60.7, Sodium 90.2, Carbohydrate 33.8, Fiber 1.9, Sugar 18.4, Protein 3.8
MANGO LASSI FROZEN YOGURT (FOR ICE CREAM MAKER)
Mango lassi happens to be one of my favorite dairy treats, so the combination of "frozen" and "lassi" seemed like an obvious one. I hope you enjoy this frozen treat as much as I do on a hot day.
Provided by Chez Jonny
Categories Frozen Desserts
Time 35m
Yield 3 scoops, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- First begin by pureeing two fresh mangoes in a blender with just enough water as was necessary to grind them to a smooth mixture.
- Combine 16 oz of Greek yogurt (rBGH free) together with the mango mixture and 1/2 cup sugar in the ice cream maker.
- While the mixture was churning in an ice cream maker, add 1/2 tsp cardamom and 3 drops yellow food coloring for a vibrant yellow color. Also add 1/2 tsp vanilla extract.
- After 30 minutes of churning, the frozen mango lassi will be ready to be frozen in a freezer. Allow to freeze for at least four hours before serving.
LEMON MERINGUE ICE CREAM PIE
Amazing pie, from the cover of Bon Apetite Magazine, April 2007. From their R.S.V.P. column. This recipe comes from Jamie's Restaurant in Pensacola, FL. I served it at Memorial Day family get-together, and everyone said it was amazing. I agree. A bit time consuming to put together, but SO worth it! Time to make is an estimate (I didn't really keep track.) Freezing times are included in the "passive cooking time".
Provided by MathMom.calif
Categories Pie
Time 3h55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For the lemon curd: Whisk eggs and egg yolks together in a medium bowl and set aside.
- Melt butter in a medium metal bowl set over a large pot of simmering water.
- Whisk in sugar, lemon juice, lemon peel and salt. Gradually whisk in eggs yolk mixture. (Thin stream and whisk constantly, be careful not to cook the eggs. May want the egg yolks at room temperature before beginning this step.).
- Continue cooking and whisking until thick and thermometer reads 178-180 degrees F, about 8 minutes. (I was unable to get my mixture above 162, even after turning water up to boiling and cooking for 14 minutes, but it seemed thick, so I stopped for fear of over cooking, and it turned out fine.).
- Transfer curd to a small bowl and cover with plastic wrap pressed down to the surface. Chill for a minimum of 4 hours.
- NOTE: Curd can be made up to 2 days ahead.
- For the crust: Preheat the oven to 400 degrees.
- Mix together pecans, sugar and butter in a medium bowl until moistened. Press into a 9-inch glass pie dish--mixture will be crumbly. (I used a 10-inch glass pie dish.).
- Bake crust until lightly toasted, about 12 minutes. Crust will slip down the sides of the dish. Use the back of a spoon to press crust back into place.
- Cool crust on a rack. Freeze crust for 30 minutes.
- Dollop 1 1/2 cups of the softened ice cream into the bottom of the crust and spread into an even layer. Spread the lemon curd over the ice cream and freeze until firm, about 2 hours. (Note: I froze after putting in the first ice cream layer, too, for about 30 minutes.).
- Spread the additional 1 1/2 cups of softened ice cream over the curd and freeze until firm, about 2 hours.
- For the meringue: Using an electric mixer, beat egg whites in a medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, swirling decoratively.
- NOTE: All steps above can be done up to one day ahead of time. Freeze pie until ready to brown the meringue.
- To finish the pie, using a kitchen butane torch, toast the meringue until golden in spots or place pie in a preheated 500 degree F oven until meringue is golden in spots, watching to prevent burning (about 3 minutes). (I used the oven method.).
- Cut pie into wedges and serve immediately.
Nutrition Facts : Calories 571.3, Fat 36.9, SaturatedFat 14.5, Cholesterol 152.5, Sodium 158.5, Carbohydrate 56.4, Fiber 2.4, Sugar 52.4, Protein 7.8
MANGO PIE
This recipe is for a double crust pie that I got off of the Food Network. It is similar to a peach pie but more luscious because of the mangoes. I suppose this could also be made with peaches but try it with mangoes for a real treat.
Provided by nadia murray
Categories Pie
Time 2h
Yield 1 pie
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Prepare pie crust by mixing together flour, confectioners sugar, salt and lemon zest.
- Cut butter and shortening into flour mixture to form coarse crumbs.
- Sprinkle ice water over and toss until mixture starts to come together.
- Gather it up and press to form ball.
- Divide into 2 parts, form disks and wrap each in plastic.
- Refrigerate at least 30 minutes.
- Roll out half of dough and fit into a 9 inch deep dish pie pan.
- Trim edges.
- Weight and bake bottom crust until light golden brown.
- Remove pie weights and sprinkle crust with almonds and flour and bake 5 minutes longer.
- Allow to cool.
- Prepare filling by combining mango pieces, granulated sugar, almond extract, cinnamon.
- flour, zest and juice.
- Mixture should be moist but not wet.
- Pour into prebaked crust.
- Roll out remaining half of dough and fit over pie.
- Crimp edges and brush top of pie with egg and water wash.
- Cut vents in top and bake 45-50 minutes until crust is golden and filling is tender and bubbly.
- Serve warm with whipped cream or ice cream.
ICE CREAM SUNDAE PIE
A crunchy crust of walnuts and chocolate wafer crumbs surrounds layers of smooth vanilla ice cream and sweet strawberries. So easy, but so divine!
Provided by DEVINE
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together chocolate wafer crumbs, chopped walnuts, and softened butter until thoroughly combined. Press mixture firmly into bottom and sides of a 9 inch pie pan. Bake in preheated oven for 7 minutes. Refrigerate until well chilled.
- In a medium bowl, whip together whipping cream and confectioners' sugar until soft peaks form. Spread half of ice cream into bottom of crust. Cover with strawberries, then cover strawberries with remaining ice cream. Spread whipped cream over ice cream, and garnish with walnut halves. Freeze for 2 hours before serving. Allow to stand at room temperature for 10 minutes before slicing.
Nutrition Facts : Calories 456.9 calories, Carbohydrate 39.2 g, Cholesterol 85.3 mg, Fat 32.9 g, Fiber 2.3 g, Protein 5.7 g, SaturatedFat 16.2 g, Sodium 187.5 mg, Sugar 28.9 g
SNICKERDOODLE ICE CREAM (FOR ICE CREAM MAKER)
I don't have an ice cream maker yet, but when I finally get one, this is a recipe I definitely want to try out. This is a 1-quart recipe, but it can be doubled for a 2-quart ice cream maker. Adapted from the Land O'Lakes website. Prep time may vary depending on the ice cream maker.
Provided by Muffin Goddess
Categories Frozen Desserts
Time 1h10m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
- Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 367.7, Fat 27.2, SaturatedFat 17, Cholesterol 98.3, Sodium 45.3, Carbohydrate 29.8, Fiber 0.1, Sugar 26.1, Protein 2.6
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