Puerto Rico Mango Dish Pie Food

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.

PUERTO RICO MANGO DISH PIE

PUERTO RICO MANGO DISH PIE image

Categories Fruit Dessert Quick & Easy

Yield 8 persons

Number Of Ingredients 11

Ingredients

1 pie crust
1 deep pie dish
Five (5) Ripe Mangoes peeled and sliced
1 stick of butter unsalted
1/2 cup brown sugar
1 teaspoon allspice
1/4 cup of Puerto Rican Rum (Don-Q or Bacardi)
1 tablespoon of fresh green lemon juice
1/2 teaspoon vanilla
1/2 cup of fresh milk
1/2 cup white sugar to sprinkle crust

Steps:

1. Peel and slice ripe mangoes 2. Sautee mango slices in butter and add rum 3. Add sugar, allspice, lemon juice and vanilla. 4. Cook until mangoes are soft and a smooth syrup is formed. 5. Fill deep pie crust with mangoe mix and top with crust 6. Brush crust with milk and sprinkle with sugar Bake at 350 degrees oven for 35 minutes or until crust is golden. Let stand before slicing.

MANGO PLANTAIN PIE

Mango Plantain Pie image

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

Ingredients

3 very ripe black plantains, peeled
½ cup white sugar
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 drop red food coloring, or as needed
1 teaspoon all-purpose flour, or as needed
1 (9 inch) refrigerated pie crust
1 mango, sliced
1 pinch white sugar, or to taste

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

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