Mango Custard Pie Food

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MANGO PIE



Mango Pie image

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

8 extra green mangoes, peeled, seeded, and sliced
1 tablespoon lime juice
1 cup white sugar
⅓ cup all-purpose flour
¼ teaspoon salt
½ teaspoon ground nutmeg
1 (15 ounce) package prepared double pie crust
¼ cup butter

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 CHIFFON PIE



Mango Chiffon Pie image

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

13 graham cracker sheets
1/2 cup toasted sweetened coconut flakes
1/2 teaspoon kosher salt
1/2 cup unsalted butter, melted
One 1/4-ounce packet unflavored gelatin
1 1/2 cups fresh or frozen mango chunks (thawed, if frozen)
1/2 cup mango nectar
2 tablespoons fresh lemon juice
1 cup granulated sugar
4 large eggs, separated (see Cook's Note)
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract

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



Mango Pie image

Provided by Food Network

Categories     dessert

Number Of Ingredients 18

2 1/2 cups unbleached all-purpose flour
3 tablespoons confectioners' sugar
1 teaspoon salt
1 teaspoon lemon zest
1 stick butter, chilled
1/2 cup solid vegetable shortening, chilled
1/3 to 1/2 cup ice cold water
1/4 cup almonds, finely chopped
1 tablespoons unbleached flour, toasted
5 cups (4 or 5 large) mangoes peeled and cut into 1/2-inch to 3/4-inch slices
1/2 cup granulated sugar
1 tablespoon almond extract
2 teaspoons cinnamon powder
2 tablespoons flour (or more depending on how wet mixture is)
1 teaspoon lemon zest
2 teaspoons lemon or lime juice
1 egg beaten with 2 tablespoons water
Whipped cream or ice cream, for garnish

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.

MANGO CUSTARD TART



Mango Custard Tart image

As I continue to enter dessert recipes from our recent cruise, I am seeing a definite & freq trend for make-ahead combos using fruits w/a custard. This recipe from *Carnival Creations* by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) takes us to the far-eastern cuisines of India, Malaysia & Thailand. Altho the recipe suggests the French influence of Napoleon Brandy, my DH would look upon that as a "sinful waste" & I will use a more std cooking brandy. (Times have been estimated & do not include cooling times) *Enjoy* !

Provided by twissis

Categories     Tarts

Time 50m

Yield 8 Wedge Servings, 8 serving(s)

Number Of Ingredients 10

1/2 cup sugar
6 tablespoons milk
6 tablespoons whipping cream
3/4 cup mango puree (Tip - 1 ripe med mango will yield about 3/4 cup puree)
2 eggs (lightly beaten)
4 egg yolks (lightly beaten)
1 1/2 tablespoons brandy (Napoleon suggested)
1 pie shell (9-inch, frozen)
1/4 cup whipping cream
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 350°F.
  • In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly.
  • Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together.
  • Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve.
  • TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.

Nutrition Facts : Calories 297.3, Fat 18.1, SaturatedFat 7.6, Cholesterol 156.7, Sodium 151.3, Carbohydrate 27.5, Fiber 1.1, Sugar 15.7, Protein 5

MANGO CUSTARD



Mango Custard image

Based on a rich dessert from the exotic island of St. John, this custard is so smooth, refreshing and fruity, you'll be tempted to eat it all!

Provided by morgainegeiser

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

2 very ripe mangoes, peeled and cut into chunks, center seeds removed
1 teaspoon lemon juice
1 teaspoon coconut extract
1 cup skim milk
1/4 cup cornstarch
3 tablespoons firmly packed brown sugar

Steps:

  • In a blender container, combine mango chunks, lemon juice, and coconut extract. Blend until smooth.
  • In a small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved. Stir in mango mixture.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2 full minutes. Spoon into a 1-quart shallow bowl.
  • Chill thoroughly.

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