Peach Mango Pie Food

SPICY AND SWEET MANGO-PEACH SAUCE

Spicy and Sweet Mango-Peach Sauce image

This is an easy sweet and spicy sauce for serving with chicken, pork, or veggies. Adjust pepper types and quantities for more or less heat.

Provided by Brad

Time 1h5m

Yield 24

Number Of Ingredients 13

Ingredients

3 medium (blank)s fresh peaches, pitted and chopped
1 medium fresh mango, peeled and chopped
1 cup chopped fresh pineapple
¼ cup triple sec
2 tablespoons spicy mustard
2 tablespoons Worcestershire sauce
1 medium lime, juiced
½ cup brown sugar
1 medium fresh jalapeno pepper, seeded and chopped
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper
⅛ teaspoon ground cloves

Steps:

Heat peaches, mango, pineapple, triple sec, mustard, Worcestershire sauce, and lime juice in a medium saucepan over medium-high heat until just boiling.
Reduce heat to medium-low. Add brown sugar, jalapeno, cinnamon, allspice, cayenne pepper, and cloves. Simmer, uncovered, until thickened and somewhat chunky, about 45 minutes; stir occasionally to prevent burning.

Nutrition Facts : Calories 42.7 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 36.2 mg, Sugar 8.4 g

MAUI GIRL'S MANGO PIE

Maui Girl's Mango Pie image

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

Ingredients

pastry for a double-crust 9-inch pie
4 cups peeled and sliced mango
½ cup white sugar
3 tablespoons cornstarch
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1 tablespoon butter, cut into small chunks

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

Mango Pie image

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

Ingredients

2 1/2 cups unbleached all-purpose flour
3 tablespoons confectioners' sugar
1 teaspoon salt
1 teaspoon grated lemon zest
1/2 cup unsalted butter, cold and cut into small pieces
1/2 cup vegetable shortening, chilled and cut into small pieces
1/3-1/2 cup ice cold water
1/4 cup almonds, chopped fine
1 tablespoon unbleached flour
5 cups mangoes, peeled and cut into 1/2 to 3/4 inch pieces (4-5 large)
1/2 cup sugar
1 tablespoon almond extract
2 teaspoons cinnamon
2 tablespoons flour (or more depending on how wet mixture is)
1 teaspoon lemon zest
2 teaspoons lemon juice or 2 teaspoons lime juice
1 egg, beaten with
2 tablespoons water
whipped cream or ice cream, for serving

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.

PEACH MANGO YOGURT PIE

Peach Mango Yogurt Pie image

Another low fat, tart variation of the hundreds of other yogurt pies. It tastes so wickedly good that I don't feel cheated out of my dessert because I'm cutting down on fat in my diet. Cooking time = freezer time.

Provided by SusieQusie

Categories Pie

Time 4h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 graham cracker pie crust (I use 'zaar Basic Graham Cracker Crust)
1 (3 ounce) package sugar-free peach gelatin mix
2 (4 ounce) cartons peach yogurt (I use Dannon Lite n' Fit with Fiber 4 ounce size)
1 (6 ounce) carton vanilla cream yogurt (I use Blue Bunny Lite 85)
2 cups mangoes, diced (2 ripe mangoes)
3 (1 g) packets Splenda sugar substitute (optional, see note)
1 (8 ounce) carton fat-free whipped topping, thawed

Steps:

Make your favorite 9 inch graham cracker pie crust. Bake & cool.
Mix together (1) 4 ounce carton of the peach yogurt & the gelatin mix (Jello). Stir till gelatin is dissolved.
Stir in remaining 2 cartons of yogurt.
Fold in mango pieces.
Incorporate whipped topping.
Spread in prepared crust, cover & freeze for 3-4 hours.
Let thaw at room temperature for 15 minutes before slicing.
**** Note: This makes a rather tart pie. If a sweeter flavor is desired, toss the mango dice with 3 packets of Splenda before adding to yogurt mixture.

Nutrition Facts : Calories 257.9, Fat 10, SaturatedFat 3, Cholesterol 8.5, Sodium 217.9, Carbohydrate 39.5, Fiber 1.2, Sugar 28.3, Protein 4.4

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