Mango Banana Pie Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

Steps:

• Preheat oven to 350°F.
• Prepare your pie pan. Roll dough and place bottom crust. Fork holes in a nice pattern.
• In a bowl mix mangos and bananas. Add sugar, cinnamon, nutmeg, cornstarch and OJ. Mix well.
• Place mix in pie pan. Place pinches of butter on top.
• Place top crust and pinch shut. Fork holes in a nice pattern on top.
• Brush with a little milk or egg and sprinkle with sugar.
• Bake until golden on top.

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:

• Add the mango, sweetened condensed milk, and cream cheese to a blender.
• In a heatproof cup, whisk together the boiling water and gelatin until the gelatin has completely dissolved.
• Pour the gelatin mixture into the blender, then blend on medium speed until smooth, about 60 seconds.
• Divide the mango filling between the graham cracker crusts, leaving ¼ inch of space from the top edges. Cover the pies and refrigerate overnight, or for at least 12 hours. Any leftover filling can be frozen in ice trays to use for smoothies.
• Once the pies have set, use an offset spatula to spread the ½ cup whipped cream on top of each pie, then decorate with the sliced mango and mint leaves.
• Slice and serve immediately. Any leftover pie will keep covered in the refrigerator for up to 3 days.
• Enjoy!

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.

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.

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.