Pineapple Mango Banana Pie Food

PINEAPPLE MANGO BANANA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Drain pineapple and mango in a fine mesh strainer fitted over a bowl. Transfer pineapple and mango to a large bowl; mix in bananas and lime juice.
• Mix sugar, tapioca, cinnamon, ginger, and salt in a separate bowl. Add sugar mixture to fruit mixture; toss to coat. Fold in butter pieces. Set aside until flavors have blended, 15 to 30 minutes. The longer it sits, the better it will set up during baking.
• Press 1 pie crust into a 9-inch plate plate; spoon fruit mixture into pie crust. Top with the second pie crust, crimping the edges together to seal. Cut a few slits in the top crust for ventilation during baking. Line the crust edges with aluminum foil to prevent burning.
• Bake in the preheated oven for 25 minutes. Remove aluminum foil and bake until crust is golden brown, 20 to 25 minutes. Cool completely on a wire rack.

MANGO BANANA PIE

Steps:

• To make the crust, put the granola and dates in a food processor and pulse until a sticky paste forms. Press evenly into a 9-inch pie plate and set aside. To make the filling, put the pineapple juice, agar flakes, and vanilla bean in a medium saucepan over medium-high heat and bring to a simmer. Decrease the heat to low, cover, and cook for 12 minutes, until the agar flakes dissolve and the mixture starts to thicken. Remove the vanilla bean, scrape the seeds back into the saucepan, and discard the bean. Increase the heat to medium, stir in the mangoes and bananas, and cook, stirring occasionally, until the bananas start to look translucent, about 5 minutes. Scoop out about 90 percent of the fruit with a strainer and transfer it to the pie plate, leaving the juice and a bit of fruit behind. Let cool for at least 10 minutes. Preheat the oven to 350 degrees F. Spread 2 teaspoons of the coconut in a single layer on a baking sheet and bake for 2 minutes, until lightly toasted. Put the remaining coconut, the juice, and the remaining fruit in a food processor and process until smooth. Spoon evenly over the fruit mixture in the crust. Sprinkle with the toasted coconut and refrigerate for at least 1 hour before serving. Covered and stored in the refrigerator, Mango-Banana Pie will keep for 4 days.

~ PINEAPPLE BANANA CREAM PIE ~

Steps:

• 1. In a medium saucepan, combine sugar, flour, salt. Slowly whisk in the milk over medium heat, stirring constantly, once hot, add some milk mixture to the yolks to temper, stir yolks back into pudding. Continue stirring and cooking until thickened. Remove from heat and stir in vanilla.
• 2. Let cool for a few minutes and then stir in the fruit and coconut if desired. Pour into pie shell and chill.
• 3. Top with whipped cream and bananas as I did or however you prefer.

PINEAPPLE MANGO BANANA FREEZER-PREP SMOOTHIE RECIPE BY TASTY

Steps:

• Mix fruits together in a plastic bag.
• Seal bag and place in freezer for up to 6 months.
• When ready, mix milk and fruit in a blender until consistency is smooth.
• Enjoy!

PINEAPPLE MANGO PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Mix the mangos, drained crushed pineapple, white sugar, brown sugar, apple juice, and tapioca. Let stand in a bowl for 20 minutes.
• Pour filling into the unbaked pie shell, and dot with butter or margarine. Cover with top crust, and seal edges. Cut slits in top of outer crust.
• Bake at 400 degrees F (205 degrees C) for 1 hour, or until bubbles burst slowly and crust is a nice golden brown color. Let pie cool, and serve at room temperature.

MANGO BANANA PIE

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.

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.

BANANA-PINEAPPLE CREAM PIES

Steps:

• In a large saucepan, combine cornstarch and sugar. Stir in pineapple until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened., Arrange bananas over bottom of each crust; spread pineapple mixture over tops. Refrigerate at least 1 hour before serving. Top with whipped topping.

PINEAPPLE MANGO BANANA HABANERO JAM

Steps:

• Cut all of the fruits as directed, and place the mango and banana in a blender with 1/4 cup water to blend.
• Mix the blended mango and banana and the pineapple chunks in a pot and mash with a potato masher.
• Set the pot on medium heat, adding freshly squeezed lime juice from two limes.
• Bring the pot to a slow boil and add the sugar and pectin.
• Once boiling, add the habanero halves and allow to boil for another 3-5 minutes.
• Discard 5 of the habaneros (10 halves in total), and mince the remaining habanero (i.e. two halves) and add back to the mixture.
• Ladle the jam into sterilized canning jars (leaving 1/4 inch head room) and boil for 10+ minutes depending on altitude and jar size.
• Allow to cool on a wire rack.

PINEAPPLE, MANGO AND BANANA SMOOTHIE

Steps:

• Blend until smooth and creamy.
• Pour and enjoy!