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 MERINGUE PIE WITH CANDIED CHILES
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the topping: Combine 1 cup sugar, the lime zest, lime juice and 1 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Add the jalapeno slices, reduce the heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Remove from the heat and let the jalapeno cool in the syrup, at least 1 hour.
- Strain the jalapeno; reserve the syrup. Spread 1/2 cup sugar on a small plate. One at a time, toss half of the jalapeno slices in the sugar until lightly coated. (Set the remaining jalapeno slices aside.) Let the sugared jalapeno slices dry until hardened, at least 4 hours or overnight.
- Make the crust: Preheat the oven to 350 degrees F. Pulse the remaining 1/4 cup sugar and 2 unsugared jalapeno slices in a food processor until ground. Add the cookie crumbs and butter and pulse to combine. Press into the bottom and up the side of a 9-inch pie plate. Bake until golden brown, 12 to 14 minutes. Transfer to a rack to cool completely.
- Make the filling: Combine the orange juice and gelatin in a small microwave-safe bowl and set aside to soften, about 5 minutes. Puree the mangoes in a blender until smooth, about 1 minute. Add the reserved jalapeno syrup, the vanilla and 1 teaspoon salt and puree until smooth. Microwave the juice-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the mango mixture in the blender and puree until smooth. Strain the mango mixture through a fine-mesh sieve into a bowl, then pour into the cooled crust. Press a sheet of plastic wrap onto the surface to prevent a skin from forming. Refrigerate until set, at least 6 hours or overnight.
- Make the meringue: Combine the sugar, cornstarch, cream of tartar, egg whites and the remaining 1/2 teaspoon salt in a large heatproof bowl. Set the bowl over a medium saucepan of simmering water (do not let the bowl touch the water) and cook, stirring constantly, until the sugar dissolves and the egg whites are hot to the touch, 3 to 4 minutes. Remove the bowl from the water and beat with a mixer on medium-high speed until the mixture is light and fluffy and stiff peaks just form, about 2 minutes.
- Finely chop the remaining unsugared jalapeno slices and combine with a large spoonful of the meringue in a small bowl. Add to the remaining meringue and whisk to combine. Transfer to a piping bag fitted with a large open star tip. Pipe the meringue on top of the pie to make a dome with spiky peaks. Lightly brown the meringue with a kitchen torch and top with the reserved sugared jalapeno slices.
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.
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.
KONA MANGO CREAM PIE
Steps:
- For the crust: Preheat the oven to 350 degrees F. Put the flour into a bowl. Add the nuts and mix together. Cut the butter into cubes and add it to the bowl. Using your hands, incorporate the butter into the flour and nuts. Then, press it into a 9- by 13-inch pan. Bake for 20 to 25 minutes. Allow the crust to cool to room temperature before adding the cream cheese filling.
- For the filling: Add the heavy cream, sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Start mixing on low, and then turn to high speed and mix until it forms stiff peaks. Set aside in a bowl.
- Switch to the paddle attachment on your stand mixer. Add the cream cheese and beat until smooth, starting on low speed and increasing to high. Then, add the whipped cream to the bowl with the cream cheese and stir to incorporate. Spread it over the cooled crust and refrigerate for 1 hour.
- For the topping: Sprinkle the gelatin into a bowl with 1 cup cold water. Whisk to dissolve the gelatin. Then add the boiling water, sugar and salt. Stir until the sugar is dissolved. Add the lemon juice and stir to combine. Then add the mangoes and chill for a few minutes until the gelatin begins to set. Pour the mango topping over the cream cheese and refrigerate until firm, about 2 hours.
MANGO KEY-LIME PIE WITH COCONUT MERINGUE
Steps:
- Brown Sugar Crust Preparation:
- Preheat oven to 350 degrees F.
- Grease 9-inch pie pan or springform pan. Combine flour, brown sugar and salt. With a pastry blender or fork, cut in butter until mix is crumbly. Press dough firmly into bottom and sides of pan. Bake for 20 minutes or until golden brown. Set aside.
- Mango Key Lime Filling Preparation:
- Using an electric mixer, combine egg yolks, condensed milk and cornstarch. Slowly add in lime juice, then mango puree and lime zest. Continue to mix until blended (just a few seconds). Pour the mixture into the prepared pie shell and bake at 350 degrees F for 12 minutes or until filling is set. Remove from oven and cool for 15 minutes. Do not turn oven off.
- Coconut Meringue Preparation:
- Beat egg whites until light and frothy. Add cream of tartar and continue beating until the whites form stiff peaks. Gradually beat in sugar, then coconut cream and coconut flavor and mix for several more seconds. Carefully spoon meringue onto warm pie. Return pie to oven to brown meringue (about 6 to 7 minutes). Remove pie from oven and refrigerate until chilled. Can garnish pie with toasted coconut.
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
When Hrishikesh Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving and an Indian potluck. "Out of that cultural mash-up, my mom started making this mango pie," he said. She'd gotten the idea from other Indian aunties in the States, but their versions weren't as good. "They weren't making it with the best kind of mango," Hirway explained. "The Alphonsos have a stronger, more intense flavor." That Alphonso flavor shines as brilliantly as the pie's bright filling, made tangy and rich with the addition of cream cheese and whipped cream. And the salty, crumbly graham cracker crust is the perfect foundation for the golden cloud of custard that sits atop it. It's so satisfying that you'll catch yourself cutting sliver after mouthwatering sliver of pie.
Provided by Samin Nosrat
Categories pies and tarts, dessert
Time 5h50m
Yield 2 9-inch pies
Number Of Ingredients 12
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.
MANGO PLANTAIN PIE
This recipe was developed from the influences of my trips to Cote d'Ivoire, West Africa, and the Caribbean. Serve warm or at room temperature.
Provided by Silver Buffalo
Categories Fruit Pies
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Place plantains in a pot with water to cover. Bring to a boil; cook until tender, about 15 minutes. Drain, transfer to a bowl, and mash until smooth. Add 1/2 cup white sugar, vanilla extract, cinnamon, and red food coloring.
- Preheat the oven to 400 degrees F (200 degrees C). Flour a pie plate; line the plate with the pie crust.
- Pour the plantain mixture into the pie crust. Arrange sliced mangos on top and sprinkle with a pinch of sugar.
- Bake in the preheated oven until mostly firm, about 30 minutes.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 47.8 g, Fat 7.8 g, Fiber 2.8 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 120 mg, Sugar 25.5 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
MANGO MERINGUE PIE
Make and share this Mango Meringue Pie recipe from Food.com.
Provided by JanelleC
Categories Tarts
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C.
- To make base blend flour, 1/4 cup sugar, and margarine in food processor.
- Slowly add in nectar till combined.
- Roll pastry out on lightly floured surface to fit a 243cm pie plate.
- Coat plate with cooking spray and using a rolling pin to lift pastry onto pie place, bake in oven until lightly browned.
- To make filling combine mango nectar, sugar and custard powder in a medium size saucepan and bring to boil stirring constantly till the mixture thickens.
- To make meringue in a medium size mixing bowl beat egg white on high speed until soft peaks form.
- Gradually add in sugar, beating well until sugar has dissolved.
- To assemble pie, spread mango slices evenly over cook pastry.
- Spoon over custard and top with meringue.
- Bake for 10-15 minutes in a moderate oven until lightly browned.
SUMMER MANGO PIE
Creamy and perfectly smooth using fresh mango over a Graham cracker crust.
Provided by Janette
Categories Dessert
Time 42m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 630 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 30 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 498 milligrams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
20 EASY MANGO DESSERTS WE CAN'T RESIST
We've rounded up 20 amazing mango dessert recipes. From mango trifle to mango cheesecake, there are so many creative ways to enjoy this tropical fruit.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious tropical dessert!
Nutrition Facts :
MANGO LASSI PIE
Inspired by a lassi, India's version of a yogurt-based fruit smoothie, this healthy frozen pie recipe gets flavor from a generous amount of cardamom and lime zest. Look for the ripest Ataulfo mangoes, sometimes called champagne or honey mangoes, because they're less fibrous and more flavorful than the more common Tommy Atkins variety. Top this healthy dessert with a dollop of whipped cream if you like.
Provided by Yossy Arefi
Categories Healthy Pie Recipes
Time 13h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Coat a 9-inch pie pan (not deep-dish) with cooking spray.
- To prepare crust: Combine graham cracker crumbs, butter, sugar, 1/2 teaspoon salt and 1/4 teaspoon lime zest in a large bowl. Press evenly into the bottom and up the sides of the prepared pan. Bake the crust until golden brown, 10 to 15 minutes. Let cool completely on a wire rack.
- To prepare filling: Puree mango in a food processor until smooth. Strain through a fine-mesh sieve to remove any fibrous bits. Return the puree to the food processor and add yogurt, cream cheese, honey, lime zest and juice, cardamom and salt. Puree until very smooth. Scrape the filling into the cooled crust.
- Freeze the pie until firm, about 12 hours. Once frozen, loosely cover with plastic wrap and freeze for up to 5 days.
- To serve, let the pie stand at room temperature for about 30 minutes before slicing. Garnish with diced fresh mango and/or lime zest, if desired.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 41.7 g, Cholesterol 31 mg, Fat 13.1 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 7.1 g, Sodium 292.6 mg, Sugar 32.2 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 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 BANANA PIE
This Dairy free Tropical Pie can be topped with fresh whipped cream if desired! A great summer time, Luau treat! 3 mangos diced and purred in a blender works great for the nectar if you can find the juice.
Provided by Rita1652
Categories Dessert
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine mango nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil over low heat.
- Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
- (Or you can cook in microwave oven stirring ever minute for 5 minutes total.).
- Cool.
- Combine with bananas and pour into baked pie shell.
- Chill. Serve with whipped cream.
Nutrition Facts : Calories 199.2, Fat 7.6, SaturatedFat 1.9, Sodium 190.4, Carbohydrate 32.1, Fiber 1.6, Sugar 16, Protein 1.7
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- Unwrap dough; place 1 portion chilled dough on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate coated with cooking spray.
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- Add Cold Water. Add 1/2 cup of cold water approximately 1/3 at a time pulsing in between 1/3's. You should be able to pinch your dough between your fingers and it will stick.
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BEST MANGO RECIPES | FOOD & WINE
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MANGO PIE RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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