Individual Mango Raspberry Pies Recipes

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
• In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
• Bake 40 to 50 minutes or until top is golden brown. Serve warm.

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. Place mango, raspberries, 1 tablespoon sugar, cornstarch, and lemon juice in a medium bowl; toss well to combine.
• Place 1 sheet of phyllo, with a point facing you, on a work surface. Spray entire surface with vegetable spray; sprinkle with 1/2 teaspoon sugar. Repeat this process with 3 more sheets of phyllo, layering them on top of the first.
• Place 2 heaping tablespoons of fruit mixture a third of the way from the bottom point of prepared phyllo. Fold left and right points over filling, overlapping by 1 inch. Fold bottom point up, enclosing the filling. Loosely roll up to form a cylindrical shape 5 inches long. Transfer to prepared baking sheet seam side down; cover with a damp paper towel. Repeat filling and rolling process until all the phyllo and fruit are used up. Spray tops and sides of pies with vegetable spray; sprinkle with remaining 2 teaspoons sugar.
• Bake until deep golden brown, about 25 minutes, turning the baking sheet once halfway through. Slide parchment and pies onto a wire rack to cool slightly. Serve pies warm or at room temperature.

Steps:

• Heat oven to 350 degrees. Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoon flour, and set aside.
• In a medium bowl, whisk together hazelnuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.
• Add the raspberries to the mangoes, and divide the mixture among four small baking dishes. Place 1/4 of the nut-and-flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until top is golden brown and the fruit juices are thick and bubbling, 35 to 40 minutes. Remove from oven; place on a wire rack until slightly warm.

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.

Steps:

• Heat oven to 350°. Grease bottom and sides of square pan, 9x9x2 inches, with shortening; lightly flour.
• Beat eggs in small bowl with electric mixer on high speed until very thick and lemon colored. Gradually beat in sugar on medium speed. Beat in flour, baking powder and salt on low speed. Gradually beat in water and vanilla on low speed. Pour into pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. For 9 servings, cut shortcake into 3 rows by 3 rows. Split shortcakes; fill with sorbet. Top with whipped cream and raspberries.