Mango Meringue Pie Recipes

MANGO MERINGUE PIE WITH CANDIED CHILES

Steps:

• Make the topping: Combine 1 cup sugar, the lime zest, lime juice and 1 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Add the jalapeno slices, reduce the heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Remove from the heat and let the jalapeno cool in the syrup, at least 1 hour.
• Strain the jalapeno; reserve the syrup. Spread 1/2 cup sugar on a small plate. One at a time, toss half of the jalapeno slices in the sugar until lightly coated. (Set the remaining jalapeno slices aside.) Let the sugared jalapeno slices dry until hardened, at least 4 hours or overnight.
• Make the crust: Preheat the oven to 350 degrees F. Pulse the remaining 1/4 cup sugar and 2 unsugared jalapeno slices in a food processor until ground. Add the cookie crumbs and butter and pulse to combine. Press into the bottom and up the side of a 9-inch pie plate. Bake until golden brown, 12 to 14 minutes. Transfer to a rack to cool completely.
• Make the filling: Combine the orange juice and gelatin in a small microwave-safe bowl and set aside to soften, about 5 minutes. Puree the mangoes in a blender until smooth, about 1 minute. Add the reserved jalapeno syrup, the vanilla and 1 teaspoon salt and puree until smooth. Microwave the juice-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the mango mixture in the blender and puree until smooth. Strain the mango mixture through a fine-mesh sieve into a bowl, then pour into the cooled crust. Press a sheet of plastic wrap onto the surface to prevent a skin from forming. Refrigerate until set, at least 6 hours or overnight.
• Make the meringue: Combine the sugar, cornstarch, cream of tartar, egg whites and the remaining 1/2 teaspoon salt in a large heatproof bowl. Set the bowl over a medium saucepan of simmering water (do not let the bowl touch the water) and cook, stirring constantly, until the sugar dissolves and the egg whites are hot to the touch, 3 to 4 minutes. Remove the bowl from the water and beat with a mixer on medium-high speed until the mixture is light and fluffy and stiff peaks just form, about 2 minutes.
• Finely chop the remaining unsugared jalapeno slices and combine with a large spoonful of the meringue in a small bowl. Add to the remaining meringue and whisk to combine. Transfer to a piping bag fitted with a large open star tip. Pipe the meringue on top of the pie to make a dome with spiky peaks. Lightly brown the meringue with a kitchen torch and top with the reserved sugared jalapeno slices.

MANGO MERINGUE PIE

Steps:

• Preheat oven to 180°C.
• To make base blend flour, 1/4 cup sugar, and margarine in food processor.
• Slowly add in nectar till combined.
• Roll pastry out on lightly floured surface to fit a 243cm pie plate.
• Coat plate with cooking spray and using a rolling pin to lift pastry onto pie place, bake in oven until lightly browned.
• To make filling combine mango nectar, sugar and custard powder in a medium size saucepan and bring to boil stirring constantly till the mixture thickens.
• To make meringue in a medium size mixing bowl beat egg white on high speed until soft peaks form.
• Gradually add in sugar, beating well until sugar has dissolved.
• To assemble pie, spread mango slices evenly over cook pastry.
• Spoon over custard and top with meringue.
• Bake for 10-15 minutes in a moderate oven until lightly browned.

ULTIMATE LEMON MERINGUE PIE

Steps:

• For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind - make sure the mix is not overworked.
• Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).
• Put a baking sheet in the oven and heat the oven to 200C/180C fan/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Can be done a day ahead. Lower the oven to 180C/160C fan/gas 4.
• While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make the orange juice up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.
• Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside while you make the meringue.
• Put the egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.
• Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
• Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Eat the same day.

MANGO KEY-LIME PIE WITH COCONUT MERINGUE

Steps:

• Brown Sugar Crust Preparation:
• Preheat oven to 350 degrees F.
• Grease 9-inch pie pan or springform pan. Combine flour, brown sugar and salt. With a pastry blender or fork, cut in butter until mix is crumbly. Press dough firmly into bottom and sides of pan. Bake for 20 minutes or until golden brown. Set aside.
• Mango Key Lime Filling Preparation:
• Using an electric mixer, combine egg yolks, condensed milk and cornstarch. Slowly add in lime juice, then mango puree and lime zest. Continue to mix until blended (just a few seconds). Pour the mixture into the prepared pie shell and bake at 350 degrees F for 12 minutes or until filling is set. Remove from oven and cool for 15 minutes. Do not turn oven off.
• Coconut Meringue Preparation:
• Beat egg whites until light and frothy. Add cream of tartar and continue beating until the whites form stiff peaks. Gradually beat in sugar, then coconut cream and coconut flavor and mix for several more seconds. Carefully spoon meringue onto warm pie. Return pie to oven to brown meringue (about 6 to 7 minutes). Remove pie from oven and refrigerate until chilled. Can garnish pie with toasted coconut.