Mango Bavarian Pie Recipes

MANGO PIE

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.

MANGO PIE

Steps:

• In a large bowl, whisk together the flour, sugar, and salt.
• Add the chilled butter cubes, and use a pastry blender or two knives to cut the butter into the flour until the largest pieces are the size of peanuts.
• Add the cold water and stir until the dough begins to clump together.
• The dough will be shaggy and dry-work it with your hands briefly to gather it together into one ball without over-kneading the dough.
• If it seems too dry, add more ice water a teaspoon at a time until it is moist enough to gather into a ball.
• Cut the dough in half, roll each half into a ball, and wrap each one tightly in plastic, pressing it into a disc shape.
• Refrigerate for at least 30 minutes, or up to 1 day.
• Preheat oven to 375°F/191°C.
• In a large bowl, stir together the diced mangos, sugar, flour, cornstarch, lemon juice, cinnamon, salt, nutmeg, allspice, and ginger, and toss to combine evenly.
• Set aside.
• Take one of the chilled dough discs out of the refrigerator, unwrap, and place on a floured work surface.
• Roll out the dough until it forms a rough circle about 12 inches in diameter and about 1/4-inch thick.
• Gently fold the dough in half, and half again, then transfer to a pie plate and unfold so the dough is centered evenly in the pie plate and overhangs the edges.
• Press the dough into the bottom and sides of the plate, then transfer to the fridge.
• Take the second dough disc out of the fridge, unwrap, and place on a floured work surface.
• Roll out the dough until it forms a circle about 12 inches in diameter, and about 1/4-inch thick.
• Use a pizza cutter or pastry wheel to cut the dough into 8 to 10 strips, each about 1-inch wide.
• Remove the chilled pie plate from the fridge.
• Pour the mango filling into the chilled crust, and spread it into an even layer.
• Use the strips of dough to create a lattice crust
• First lay 4 to 5 strips parallel across the pie, with about 1 inch of space between each strip.
• Fold every other strip back, so they only extend halfway across the pie.
• Lay a dough strip crosswise across the pie, with one side of the strip touching the edge of the strips you folded back.
• Unfold the dough strips back across the whole pie, so the crosswise piece is now underneath every other strip.
• Now fold every other strip back-this time, the opposite strips from the ones you folded in step 2.
• Lay a second dough strip crosswise across the pie, parallel to the first one, with about 1 inch of space between them.
• Unfold the dough strips back across the whole pie, so the crosswise piece is now underneath every other strip.
• Repeat with the remaining strips of dough until the space is filled evenly with lattice.
• Once the lattice is complete, trim any overhanging dough to about 1 inch.
• Fold the overhanging dough up and press it to create a crust around the pie, using your fingers or a fork to crimp and seal the dough.
• In a small bowl, whisk the egg with a fork until blended.
• Brush the crust and lattice of the pie with the egg wash until it is evenly coated (you will not use all the egg).
• Sprinkle with several pinches of coarse decorating sugar then place the pie on a rimmed baking sheet.
• Cut 4 thin strips of foil and gently wrap the outer rim of the crust to prevent over-browning, leaving the lattice uncovered.
• Place the baking sheet in the oven and bake for 30 minutes.
• Remove the foil and bake for another 30-45 minutes, until the filling is bubbly and the crust is a deep golden color.
• Let the pie cool on a rack for 2 to 3 hours, which allows the filling to set and thicken-if you cut into it too early, the filling will be quite runny.
• Serve at room temperature or warmed-with a scoop of vanilla ice cream if desired-and enjoy!
• To save time, you can use a store-bought crust instead of making your own. Most packages contain two crusts: simply press one crust into the pie plate, and cut the other into strips to form the lattice.
• If you would like to skip the lattice, simply roll out the second circle of dough, and lay it over the filling. Trim any overhanging dough, crimp and seal the edges, cut a few vents for steam to escape, then brush with egg wash and bake as directed.
• For the filling, the amount of sugar will depend on the sweetness of the mangos. If your mangos are quite tart, you may need the full 2/3 cup of sugar, while extra-sweet mangos will only need 1/2 cup. Taste and adjust to your preference.
• The pie is best on the day it is baked, but it will stay fresh, covered at room temperature, for up to 2 days. After that, the crust loses its flakiness.

STRAWBERRY-MANGO PIE

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.

MANGO PIE

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.

BLUEBERRY-MANGO HAND PIES

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. On well-floured surface, roll 1 pie crust to 15 x 10-inch rectangle about 1/8 inch thick. Cut into 5 rows by 2 rows. Repeat with second pie crust.
• In medium bowl, crush 1/2 cup of the blueberries with fork. Add granulated sugar, cornstarch, lemon peel, lemon juice and ginger; stir to combine. Stir in remaining 1 1/2 cups blueberries.
• Cut mango slices in half; evenly arrange slices on 10 of the pastry rectangles. Top each with heaping tablespoon of blueberry mixture, leaving 1-inch border around edges. Place remaining 10 pastry rectangles on fruit-topped rectangles; press edges firmly with fork to seal. Cut slits in top crust. Place pies on cookie sheet. In small bowl, beat egg and whipping cream. Brush over pies.
• Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool at least 1 hour before serving.
• In small bowl, mix powdered sugar with enough water to make thin glaze. Stir in almond extract. Drizzle glaze over pies.

LOU'S MANGO PIE

Steps:

• Bake pie shell according to package directions.
• Drizzle lemon juice over mango slices and mix lightly.
• Add 1/4 cup of sugar and toss gently.
• Set aside for 1 hour.
• Drain mango, reserving syrup.
• Add enough water to syrup to measure 1 cup of liquid.
• Combine 1/2 cup of sugar and cornstarch in a saucepan.
• Stir in the mango liquid until thoroughly blended.
• Stirring constantly, bring mixture to a boil; boil until thick and clear.
• Stir in rum.
• Remove from heat and blend in butter and salt.
• Gently mix in mango slices.
• Turn into baked pie shell, cool and chill.

MANGO PLANTAIN PIE

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.

MANGO BAVARIAN

Steps:

• Place 1/4 cup of the milk in a bowl.
• Sprinkle gelatin over milk and let sit for 5 minutes.
• Heat remaining 3/4 cup milk and granulated sugar in saucepan.
• Turn the heat to low and cook, stirring until the sugar dissolves.
• Add gelatin to warm milk and stir just until the gelatin melts.
• In a blender, puree the mango, confectioner's sugar, orange juice, and vanilla until completely smooth.
• Transfer the mango mixture to a bowl and mix in the gelatin-milk.
• Whip the cream until it holds soft peaks.
• Fold the cream into the mango mixture.
• Pour the Bavarian into 1-cup ramekins.
• Chill for 2 hours.
• Serve with raspberries and mint.
• Makes 4 servings.

MANGO PIE

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.

MANGO BAVARIAN PIE

Steps:

• Soften gelatin in cold water.
• Dissolve sugar in pineapple juice in medium saucepan over medium heat, stirring constantly.
• Beat all ingredients except whippe cream until blended.
• Chill until partially set.
• Fold in whippe cream and pour into pie shell.
• Chill.

BLOW-YOUR-MIND COCONUT-MANGO PIE

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.

CHOCOLATE BAVARIAN PIE

Steps:

• Crust.
• Crush up the package of Chocolate Wafers (Save 1/4 cup crushed wafers for the topping).
• Add the 1/3 cup melted butter to the crushed up Chocolate Wafers.
• Press mixture into the bottom of an 9 x 9 pyrex dish.
• Chill while making the filling.
• Soften gelatin in water.
• Combine egg yolks, sugar and salt, then slowly add scaled milk.
• Cook in a double boiler until the mixture coats a spoon,about 10 minutes stirring occasionally. Do not overcook.
• Add softened gelatin and mix well, then cool the mixture.
• Add the vanilla.
• Fold in the beaten egg whites and whipped cream.
• Pour mixture onto the Chocolate Wafer crust.
• Sprinkle the 1/4 cup of dry Chocolate Wafers over the top.
• Chill throughly.

MANGO PIE WITH COCONUT CRUST

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 400°. In a large bowl, toss mangoes with rum. In a small bowl, mix sugar, tapioca, spices and salt. Gently stir into fruit mixture; let stand 15 minutes., Sprinkle the coconut on a lightly floured surface. Place one half of dough on coconut; roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate, coconut side down. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

MAUI GIRL'S MANGO PIE

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.

BAVARIAN STRAWBERRY PIE

Steps:

• In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack., In a large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing.

MANGO PIE

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.