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.
BLOW-YOUR-MIND COCONUT-MANGO PIE
For several years, this pie has won my friend's very competitive family pie-making contest. I shared the recipe with her a few years back and now it holds its place as the best pie she has ever made! Crust keeps up to 1 day at room temperature, loosely covered with foil. Pie keeps up to 2 days, covered and chilled.
Provided by Tara Teaspoon
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Pulse graham crackers, 1/2 cup coconut, and powdered sugar for crust together in a food processor until finely ground. Add butter; blend until well combined. Press mixture firmly into the bottom and up the sides of a 9-inch metal pie pan. Crust will be generous.
- Bake in the preheated oven until lightly browned, 12 to 15 minutes.
- Beat egg yolks in a bowl with an electric mixer on medium speed until thick and light in color, about 4 minutes. Beat in sweetened condensed milk, 2 minutes more. Stir in mango puree and lime juice. Pour mixture into crust.
- Bake until just set in center when gently shaken, about 30 minutes. Cool pie completely and chill at least 2 hours.
- To make topping, beat together egg whites, white sugar, and salt in a bowl set over a pan of simmering water. When sugar dissolves and mixture is hot to the touch, 3 to 4 minutes, remove from heat. Beat with an electric mixer until stiff peaks form, about 10 minutes. Transfer mixture to a piping bag with a large open tip or a zip-top plastic bag with 1/2 inch of a corner snipped off. Pipe onto chilled pie.
- Set an oven rack 6 inches from the heat source and preheat the oven's broiler to low heat.
- Broil pie in the preheated oven just until top is toasted, 2 to 3 minutes, watching closely to avoid burning. Sprinkle with coconut.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 78.3 g, Cholesterol 132.6 mg, Fat 19.4 g, Fiber 1.5 g, Protein 9 g, SaturatedFat 10.8 g, Sodium 334.2 mg, Sugar 66.2 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
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.
MANGO ISLAND PIE
Cool, creamy frozen pies with a tropical flavor - perfect for summer dessert! Cook time listed is time in freezer.
Provided by Pinay0618
Categories Pie
Time 4h25m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 12
Steps:
- Beat cream cheese and sugar, and gradually beat in milk. Fold in lime rind, lime juice, & coconut.
- Set aside 1 cup of the whipped topping for use in next layer; fold remaining topping into coconut mixture.
- Put into the crusts, filling each 1/2 way. Put into the freezer.
- Peel the mango, mash and mix mango pulp, sugar, lime juice and reserved 1 cup whipped topping in the blender.
- Put mango mixture onto the first layer and put the pies, covered, into the freezer for at least 4 hours.
Nutrition Facts : Calories 233.6, Fat 13.8, SaturatedFat 6.1, Cholesterol 21.2, Sodium 194.8, Carbohydrate 26.5, Fiber 1.1, Sugar 17.1, Protein 2.6
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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