Mango Pie Poppers Food

SUMMER MANGO PIE

Steps:

• Preheat oven to 350°F/177°C.
• To make the crust (if using prepared crust, skip this step):
• Add the crackers or biscuits and sugar to a food processor. Pulse until they are finely crumbled. With the processor running, drizzle in the melted butter until evenly coated with butter. If you don't have a food processor, add the crackers and sugar to a large ziptop bag and crush them with a pan or rolling pin. Transfer to a mixing bowl and add the melted butter. Mix well.
• Place a 9-inch (23 cm) removable bottomed, fluted tart pan on a baking sheet (this will help easily clean up any stray crumbs and make the tart easy to move in and out of the oven). Spread the crumbs evenly in the pan, then use a small flat bottomed cup or bowl to press the crust as firmly as you can into an even layer on the bottom and up the sides. Bake for 10 minutes, remove and allow to cool. Keep the oven on.
• To make the filling:Add the mango to a blender (or Nutribullet) and blend until you get a smooth puree. A food processor will not make the puree smooth. To a mixing bowl add the purred mango, sweetened condensed milk, egg yolks and orange zest, whisk well to combine. Pour over the cooled crust and spread into an even layer.
• Bake for 18-22 minutes, until the top is set. If you shake the pan slightly, it will jiggle a little in the center, that is fine. Remove from the oven and place on a cooling rack for 2 hours. Once cooled, refrigerate for 3-4 hours.

MANGO PIE POPPERS

Steps:

• Heat oven to 450 degrees. Remove pie crusts from pouches; unroll on work surface. Cut each crust into 12 squares (some will have rounded edges)
• Combine all filling ingredients together in a separate bowl. Mix well. Place 1 teaspoon of mango pulp in the middle of each square.
• Take a square, bring all sides together and form into a pouch, sealing the edges as you close the pouch. Place pouches in ungreased mini muffin cups (can be lined with baking cups).
• Beat the egg and a splash of water together to form the egg wash. Brush the tops with the egg wash. Bake 11-14 minutes, until golden brown. Beat the sugar and milk to form the glaze. When pie poppers are cooled, drizzle the glaze over the top.

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 PIE

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.

MANGO PIE

Steps:

• Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.
• Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.
• Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
• Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.
• In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.
• In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.
• Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you've incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.
• Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.

NO-BAKE SUMMER MANGO PIE RECIPE BY TASTY

Steps:

• Add the mango, sweetened condensed milk, and cream cheese to a blender.
• In a heatproof cup, whisk together the boiling water and gelatin until the gelatin has completely dissolved.
• Pour the gelatin mixture into the blender, then blend on medium speed until smooth, about 60 seconds.
• Divide the mango filling between the graham cracker crusts, leaving ¼ inch of space from the top edges. Cover the pies and refrigerate overnight, or for at least 12 hours. Any leftover filling can be frozen in ice trays to use for smoothies.
• Once the pies have set, use an offset spatula to spread the ½ cup whipped cream on top of each pie, then decorate with the sliced mango and mint leaves.
• Slice and serve immediately. Any leftover pie will keep covered in the refrigerator for up to 3 days.
• Enjoy!

MANGO PIE

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.