FRESH MANGO PIE DESSERT
Mango gelatin on a cream cheese-Coolwhip® mixture sits on a yummy crust.
Provided by Joli
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour and confectioners' sugar together in a bowl. Cut butter into flour mixture using a pastry blender or 2 knives until mixture resembles coarse crumbs; press into a 9x13-inch baking dish.
- Bake in the preheated oven until crust is lightly browned, 20 to 25 minutes. Remove from oven and cool completely.
- Beat cream cheese, 1/2 cup white sugar, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Fold whipped topping into cream cheese mixture and pour over crust. Refrigerate mixture until cream cheese filling is chilled, about 30 minutes.
- Pour cold water into a bowl and sprinkle with gelatin; stir well. Pour hot water over gelatin mixture and stir until gelatin is dissolved. Stir 1/2 cup sugar and salt into gelatin mixture until sugar is dissolved; add lemon juice and cool to room temperature. Fold mango into gelatin mixture and refrigerate until gelatin begins to set, 15 to 20 minutes.
- Pour mango gelatin over cream cheese filling and refrigerate until completely set, about 1 hour.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 27.1 g, Cholesterol 25.5 mg, Fat 11.7 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 8 g, Sodium 101.4 mg, Sugar 17.9 g
MANGO PIE
Steps:
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the chilled butter cubes, and use a pastry blender or two knives to cut the butter into the flour until the largest pieces are the size of peanuts.
- Add the cold water and stir until the dough begins to clump together.
- The dough will be shaggy and dry-work it with your hands briefly to gather it together into one ball without over-kneading the dough.
- If it seems too dry, add more ice water a teaspoon at a time until it is moist enough to gather into a ball.
- Cut the dough in half, roll each half into a ball, and wrap each one tightly in plastic, pressing it into a disc shape.
- Refrigerate for at least 30 minutes, or up to 1 day.
- Preheat oven to 375°F/191°C.
- In a large bowl, stir together the diced mangos, sugar, flour, cornstarch, lemon juice, cinnamon, salt, nutmeg, allspice, and ginger, and toss to combine evenly.
- Set aside.
- Take one of the chilled dough discs out of the refrigerator, unwrap, and place on a floured work surface.
- Roll out the dough until it forms a rough circle about 12 inches in diameter and about 1/4-inch thick.
- Gently fold the dough in half, and half again, then transfer to a pie plate and unfold so the dough is centered evenly in the pie plate and overhangs the edges.
- Press the dough into the bottom and sides of the plate, then transfer to the fridge.
- Take the second dough disc out of the fridge, unwrap, and place on a floured work surface.
- Roll out the dough until it forms a circle about 12 inches in diameter, and about 1/4-inch thick.
- Use a pizza cutter or pastry wheel to cut the dough into 8 to 10 strips, each about 1-inch wide.
- Remove the chilled pie plate from the fridge.
- Pour the mango filling into the chilled crust, and spread it into an even layer.
- Use the strips of dough to create a lattice crust
- First lay 4 to 5 strips parallel across the pie, with about 1 inch of space between each strip.
- Fold every other strip back, so they only extend halfway across the pie.
- Lay a dough strip crosswise across the pie, with one side of the strip touching the edge of the strips you folded back.
- Unfold the dough strips back across the whole pie, so the crosswise piece is now underneath every other strip.
- Now fold every other strip back-this time, the opposite strips from the ones you folded in step 2.
- Lay a second dough strip crosswise across the pie, parallel to the first one, with about 1 inch of space between them.
- Unfold the dough strips back across the whole pie, so the crosswise piece is now underneath every other strip.
- Repeat with the remaining strips of dough until the space is filled evenly with lattice.
- Once the lattice is complete, trim any overhanging dough to about 1 inch.
- Fold the overhanging dough up and press it to create a crust around the pie, using your fingers or a fork to crimp and seal the dough.
- In a small bowl, whisk the egg with a fork until blended.
- Brush the crust and lattice of the pie with the egg wash until it is evenly coated (you will not use all the egg).
- Sprinkle with several pinches of coarse decorating sugar then place the pie on a rimmed baking sheet.
- Cut 4 thin strips of foil and gently wrap the outer rim of the crust to prevent over-browning, leaving the lattice uncovered.
- Place the baking sheet in the oven and bake for 30 minutes.
- Remove the foil and bake for another 30-45 minutes, until the filling is bubbly and the crust is a deep golden color.
- Let the pie cool on a rack for 2 to 3 hours, which allows the filling to set and thicken-if you cut into it too early, the filling will be quite runny.
- Serve at room temperature or warmed-with a scoop of vanilla ice cream if desired-and enjoy!
- To save time, you can use a store-bought crust instead of making your own. Most packages contain two crusts: simply press one crust into the pie plate, and cut the other into strips to form the lattice.
- If you would like to skip the lattice, simply roll out the second circle of dough, and lay it over the filling. Trim any overhanging dough, crimp and seal the edges, cut a few vents for steam to escape, then brush with egg wash and bake as directed.
- For the filling, the amount of sugar will depend on the sweetness of the mangos. If your mangos are quite tart, you may need the full 2/3 cup of sugar, while extra-sweet mangos will only need 1/2 cup. Taste and adjust to your preference.
- The pie is best on the day it is baked, but it will stay fresh, covered at room temperature, for up to 2 days. After that, the crust loses its flakiness.
MANGO PIE
This is a real treat. It is tart and sweet with a flaky crust.
Provided by Becky Garcia-Muir
Categories World Cuisine Recipes Latin American Caribbean
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toss the sliced green mango with the lime juice in a large bowl. In a separate bowl, toss together the sugar, flour, salt, and nutmeg. Layer the sugar mixture and the sliced mangoes in several layers in the pie shell bottom. Dot with butter, then top with the other half of the pie crust. Prick with a fork.
- Bake in preheated oven for 1 hour, until the mango has softened and the crust is golden brown.
Nutrition Facts : Calories 548.8 calories, Carbohydrate 86.6 g, Cholesterol 15.3 mg, Fat 22.6 g, Fiber 5.7 g, Protein 4.7 g, SaturatedFat 7.9 g, Sodium 370.9 mg, Sugar 55.8 g
MANGO TOPPING
Very rich in flavor. Good with ice cream.
Provided by BAKERSUNLIMITED
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine the mangoes, butter, brown sugar, lemon juice, orange juice, and water. Stir until the mixture thickens. Remove from heat and serve.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 24.6 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 2.2 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 24.2 mg, Sugar 21.7 g
MAUI GIRL'S MANGO PIE
If you like peach pie, you will love this dreamy tropical pie. It has a brighter flavor with the added beauty of this luscious island fruit. This recipe came about after I was gifted with a large bag of mangoes by an anonymous Maui neighbor. I was determined to use every single one of them and by adapting an apple pie recipe, I came up with this delicious pie. Another bonus.....the sweetness of the mangoes reduces the need for added sugar.
Provided by mauigirl
Categories Desserts Pies Fruit Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with half of the pie pastry. Set aside.
- Combine mango, sugar, cornstarch, lemon juice, and cinnamon in a bowl; stir until the sugar has dissolved. Transfer mango mixture into the prepared pie pan. Dot the mixture with the butter, then cover with the top crust. Pinch the edges of the top and bottom crusts together to seal. Cut several vents on the top crust.
- Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 50.1 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 4.7 g, Sodium 246 mg, Sugar 24.8 g
REFRESHING MANGO PIE
Make things sweet and simple with this Refreshing Mango Pie. Follow this easy recipe to learn how to prepare this seriously citrusy dessert!
Provided by My Food and Family
Categories Recipes
Time 4h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix graham crumbs, butter and sugar; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned. Cool completely.
- Meanwhile, peel and pit 1 mango; place in blender. Add cream cheese; blend until smooth. Transfer to medium bowl. Whisk in COOL WHIP.
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1/2 cup. Add to gelatin; stir until slightly thickened. Remove and discard any unmelted ice. Add mango mixture; whisk until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
- Spoon gelatin mixture into crust. Refrigerate 3 hours or until firm.
- Peel and slice remaining mango just before serving pie; arrange over pie.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
LOU'S MANGO PIE
I just made it up after getting a good deal on mangoes. If available, use Appleton Estate Jamaica Rum. Please, no light rums or spiced rums.
Provided by Its loose again
Categories Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bake pie shell according to package directions.
- Drizzle lemon juice over mango slices and mix lightly.
- Add 1/4 cup of sugar and toss gently.
- Set aside for 1 hour.
- Drain mango, reserving syrup.
- Add enough water to syrup to measure 1 cup of liquid.
- Combine 1/2 cup of sugar and cornstarch in a saucepan.
- Stir in the mango liquid until thoroughly blended.
- Stirring constantly, bring mixture to a boil; boil until thick and clear.
- Stir in rum.
- Remove from heat and blend in butter and salt.
- Gently mix in mango slices.
- Turn into baked pie shell, cool and chill.
Nutrition Facts : Calories 362.8, Fat 11.7, SaturatedFat 4.9, Cholesterol 10.2, Sodium 170.8, Carbohydrate 63.4, Fiber 3, Sugar 44.5, Protein 2.8
FRESH MANGO PIE
Make and share this Fresh Mango Pie recipe from Food.com.
Provided by MomLuvs6
Categories Dessert
Time 25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Bake pie crust per package instructions.
- Pour orange juice into a small saucepan and whisk in cornstarch, until it's dissolved.
- Add a 1/4 cup sugar and lemon juice mix with cornstarch and orange juice.
- Cook over medium heat , stirring constantly, until clear and thick. About 5 minutes.
- Place finely chopped mangoes in pie crust.
- Pour warm orange juice mixture over mangoes.
- Cool 30 minutes or until room tempature.
- Beat whipping cream and remaining 1 tablespoon sugar in a medium bowl, on medium-high speed until firm , but not stiff, peaks form.
- Spread on top of mango mixture: sprinkle with nuts.
- Refrigerate at least 2 hours or until thoroughly chilled.
MANGO CHIFFON PIE
Chiffon pies get their fluffy texture from a mixture of gelatin and egg whites. I love the tartness the mango gives the filling and when paired with the graham cracker-toasted coconut crust, it's a dessert that reminds me of being on a tropical island. You're going to love it!
Provided by Kardea Brown
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool.
- Meanwhile, sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl and let soften 5 minutes. Blend the mango, mango nectar and lemon juice in a blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth.
- Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes.
- Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours.
- Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve.
MANGO PIE
Steps:
- Preheat oven to 350 degrees.
- Prepare piecrust by mixing together flour, sugar, salt and lemon zest. Cut butter and shortening into small chunks and add to the dry ingredients. Mix with a pastry blender or 2 forks until the mixture holds together in small crumbs. Sprinkle ice water over mixture and cut until the mixture holds together in balls. Gather it up, pressing it together and then divide into 2 even parts. Wrap in plastic wrap. Refrigerate for at least 30 minutes. Roll out half dough and fit into 9-inch deep-dish pie pan. Weight and bake bottom crust until golden brown. Sprinkle with chopped almonds and flour and bake for another 5 minutes. Cool slightly.
- Mix together mango slices, sugar, extract, spices, flour, zest and lemon or lime juice and pour into baked crust. Mixture should be moist but not wet. Roll out the other half of dough and fit over the pie. Crimp edges. Brush with egg and water wash. Cut vents in top and bake pie 45 to 50 minutes until crust is golden and filling is tender when fork is inserted.
- Serve warm with fresh whipped cream or a scoop of ice cream.
BANANA MANGO PIE
I made a banana pie and shared it with neighbors. They thought it was apple. This just combines banana and mango. It is really good.
Provided by Ambervim
Categories Pie
Time 50m
Yield 1 Pie
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Prepare your pie pan. Roll dough and place bottom crust. Fork holes in a nice pattern.
- In a bowl mix mangos and bananas. Add sugar, cinnamon, nutmeg, cornstarch and OJ. Mix well.
- Place mix in pie pan. Place pinches of butter on top.
- Place top crust and pinch shut. Fork holes in a nice pattern on top.
- Brush with a little milk or egg and sprinkle with sugar.
- Bake until golden on top.
Nutrition Facts : Calories 2839, Fat 76.7, SaturatedFat 24.1, Cholesterol 30.5, Sodium 1054.3, Carbohydrate 546.8, Fiber 36.3, Sugar 365.5, Protein 23.6
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.
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