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 SALSA
For a healthy side dish, make Ellie Krieger's fruity-spicy Mango Salsa recipe from Food Network. It's made even brighter with the help of lime.
Provided by Ellie Krieger
Categories condiment
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
MANGO & PASSION FRUIT FOOL
You'll need just four ingredients to make this exotic dessert, a no-fuss finish to your meal
Provided by Good Food team
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 4
Steps:
- Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into small dice. Set aside.
- Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from 2 of the passion fruit halves and mix with the mango purée. Add lime juice to taste. Gently fold the yogurt and half the diced mango through the fruity purée.
- Divide between 4 glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.
Nutrition Facts : Calories 390 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
PANGO-BERRY SMOOTHIE
If you have extra-ripe pineapple (and mango)to use in a smoothie, this one's for you! It would also be yummy with frozen fruit.
Provided by White Rose Child
Categories Smoothies
Time 8m
Yield 2 mugfuls, 2 serving(s)
Number Of Ingredients 5
Steps:
- Blend all till smooth and enjoy!
Nutrition Facts : Calories 135.8, Fat 1.2, SaturatedFat 0.2, Sodium 24.8, Carbohydrate 31.6, Fiber 4.1, Sugar 20.6, Protein 3.1
PANGO PANGO MANGO
Number Of Ingredients 5
Steps:
- Place the pineapple juice, honey, mango, pineapple, and kiwi in a blender and mix on low speed until the mixture is blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a glass and garnish with a Pineapple Spear (see Glorious Garnish), if desired.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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