Mango Island Pie Recipes

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.

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.

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:

• Preheat the oven to 350 degrees F.
• Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool.
• Meanwhile, sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl and let soften 5 minutes. Blend the mango, mango nectar and lemon juice in a blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth.
• Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes.
• Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours.
• Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve.

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:

• Beat cream cheese and sugar, and gradually beat in milk. Fold in lime rind, lime juice, & coconut.
• Set aside 1 cup of the whipped topping for use in next layer; fold remaining topping into coconut mixture.
• Put into the crusts, filling each 1/2 way. Put into the freezer.
• Peel the mango, mash and mix mango pulp, sugar, lime juice and reserved 1 cup whipped topping in the blender.
• Put mango mixture onto the first layer and put the pies, covered, into the freezer for at least 4 hours.