MANGO PIE
This is a real treat. It is tart and sweet with a flaky crust.
Provided by Becky Garcia-Muir
Categories World Cuisine Recipes Latin American Caribbean
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toss the sliced green mango with the lime juice in a large bowl. In a separate bowl, toss together the sugar, flour, salt, and nutmeg. Layer the sugar mixture and the sliced mangoes in several layers in the pie shell bottom. Dot with butter, then top with the other half of the pie crust. Prick with a fork.
- Bake in preheated oven for 1 hour, until the mango has softened and the crust is golden brown.
Nutrition Facts : Calories 548.8 calories, Carbohydrate 86.6 g, Cholesterol 15.3 mg, Fat 22.6 g, Fiber 5.7 g, Protein 4.7 g, SaturatedFat 7.9 g, Sodium 370.9 mg, Sugar 55.8 g
MAUI GIRL'S MANGO PIE
If you like peach pie, you will love this dreamy tropical pie. It has a brighter flavor with the added beauty of this luscious island fruit. This recipe came about after I was gifted with a large bag of mangoes by an anonymous Maui neighbor. I was determined to use every single one of them and by adapting an apple pie recipe, I came up with this delicious pie. Another bonus.....the sweetness of the mangoes reduces the need for added sugar.
Provided by mauigirl
Categories Fruit Pies
Time 1h10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 50.1 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 4.7 g, Sodium 246 mg, Sugar 24.8 g
BLOW-YOUR-MIND COCONUT-MANGO PIE
For several years, this pie has won my friend's very competitive family pie-making contest. I shared the recipe with her a few years back and now it holds its place as the best pie she has ever made! Crust keeps up to 1 day at room temperature, loosely covered with foil. Pie keeps up to 2 days, covered and chilled.
Provided by Tara Teaspoon
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Pulse graham crackers, 1/2 cup coconut, and powdered sugar for crust together in a food processor until finely ground. Add butter; blend until well combined. Press mixture firmly into the bottom and up the sides of a 9-inch metal pie pan. Crust will be generous.
- Bake in the preheated oven until lightly browned, 12 to 15 minutes.
- Beat egg yolks in a bowl with an electric mixer on medium speed until thick and light in color, about 4 minutes. Beat in sweetened condensed milk, 2 minutes more. Stir in mango puree and lime juice. Pour mixture into crust.
- Bake until just set in center when gently shaken, about 30 minutes. Cool pie completely and chill at least 2 hours.
- To make topping, beat together egg whites, white sugar, and salt in a bowl set over a pan of simmering water. When sugar dissolves and mixture is hot to the touch, 3 to 4 minutes, remove from heat. Beat with an electric mixer until stiff peaks form, about 10 minutes. Transfer mixture to a piping bag with a large open tip or a zip-top plastic bag with 1/2 inch of a corner snipped off. Pipe onto chilled pie.
- Set an oven rack 6 inches from the heat source and preheat the oven's broiler to low heat.
- Broil pie in the preheated oven just until top is toasted, 2 to 3 minutes, watching closely to avoid burning. Sprinkle with coconut.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 78.3 g, Cholesterol 132.6 mg, Fat 19.4 g, Fiber 1.5 g, Protein 9 g, SaturatedFat 10.8 g, Sodium 334.2 mg, Sugar 66.2 g
STRAWBERRY-MANGO PIE
Enjoy the tropical twist mangoes give to the typical strawberry fruit pie.
Provided by K. Persaud
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place a mixing bowl in the refrigerator to chill.
- Place the mangos and apple juice in a sauce pan; simmer over medium-low heat. After 10 minutes, stir 1/4 cup white sugar and the honey into the mangos. Add the strawberries. Reduce heat to low and continue to simmer until fruit softens.
- Place the butter into the chilled mixing bowl, and cut into small pieces. Combine butter with the remaining 1/4 cup white sugar, brown sugar, flour, nutmeg, and cinnamon. Use your fingers or two forks to mix the butter into the dry ingredients until the mixture becomes coarse textured and crumbly. Refrigerate until needed.
- Pour the mango mixture into the prepared pie crust. Spread the crumb mixture evenly over the top of the fruit.
- Bake in preheated oven until topping is golden brown, about 20 minutes. Remove from oven and cool at least 30 minutes before serving.
Nutrition Facts : Calories 423.3 calories, Carbohydrate 60.6 g, Cholesterol 30.5 mg, Fat 19.8 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 9.5 g, Sodium 202.9 mg, Sugar 35.7 g
MANGO PIE
When Hrishikesh Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving and an Indian potluck. "Out of that cultural mash-up, my mom started making this mango pie," he said. She'd gotten the idea from other Indian aunties in the States, but their versions weren't as good. "They weren't making it with the best kind of mango," Hirway explained. "The Alphonsos have a stronger, more intense flavor." That Alphonso flavor shines as brilliantly as the pie's bright filling, made tangy and rich with the addition of cream cheese and whipped cream. And the salty, crumbly graham cracker crust is the perfect foundation for the golden cloud of custard that sits atop it. It's so satisfying that you'll catch yourself cutting sliver after mouthwatering sliver of pie.
Provided by Samin Nosrat
Categories pies and tarts, dessert
Time 5h50m
Yield 2 9-inch pies
Number Of Ingredients 12
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.
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