Mango Pie Recipes

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.

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.

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 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 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.

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.

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.