Pineapple Mango Pie 7 Recipes

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ROASTED MANGO AND PINEAPPLE PIE



Roasted Mango and Pineapple Pie image

Makes 1 (9-inch) deep-dish pie

Number Of Ingredients 22

3 large mangos (1,800 grams), peeled, seeded, and cut into large pieces
3 (¾-inch-thick) fresh pineapple rings (249 grams)
¼ cup (85 grams) plus 2 tablespoons (42 grams) honey, divided
2 tablespoons (30 grams) fresh orange juice
2 tablespoons (28 grams) unsalted butter, melted
1½ tablespoons (27 grams) vanilla bean paste*, divided
½ cup (100 grams) granulated sugar
½ cup (110 grams) firmly packed light brown sugar
2 teaspoons (1 gram) grated fresh ginger
1½ cups (360 grams) whole buttermilk
⅓ cup (42 grams) all-purpose flour
½ teaspoon (1.5 grams) kosher salt
Vanilla Bean Piecrust (recipe follows)
6 large eggs (300 grams), room temperature
¼ cup (57 grams) unsalted butter, cubed and softened
Fresh mango, fresh pineapple, and sweetened whipped cream, to serve
2½ cups (313 grams) all-purpose flour
2 tablespoons (24 grams) granulated sugar
1 teaspoon (3 grams) kosher salt
¾ cup plus 2 tablespoons (198 grams) cold unsalted butter, cubed
6 tablespoons (90 grams) ice water
1 tablespoon (18 grams) vanilla bean paste*

Steps:

  • Preheat oven to 400°F (200°C). Line a rimmed quarter sheet pan with foil.
  • Place mango and pineapple on prepared pan. In a small bowl, whisk together 2 tablespoons (42grams) honey, orange juice, melted butter, and ½ tablespoon (9 grams) vanilla bean paste. Brush fruit with half of honey mixture.
  • Bake for 30 minutes. Brush with remaining honey mixture, and bake 10 minutes more. Let cool slightly.
  • In the container of a blender, place roasted mango pieces; process until smooth. Measure 2 cups (480 grams) purée. In same container, place roasted pineapple and any remaining juice from pan; process until smooth. Measure ½ cup (130 grams) purée.
  • Return both purées to container, and process until combined. Add sugars, ginger, remaining ¼ cup (85 grams) honey, and remaining 1 tablespoon (18 grams) vanilla bean paste; process until smooth and uniform in color. Add buttermilk, blending to combine. Blend in flour and salt.
  • Preheat oven to 425°F (220°C).
  • Roll chilled Vanilla Bean Piecrust dough to 3⁄16-inch thickness, about 15 inches in diameter. Transfer to a 9-inch deep-dish glass pie plate, pressing into bottom and completely up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Prick dough all over with a fork. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  • Bake for 15 minutes. Carefully remove paper and weights. Bake until crust looks dry, about 5 minutes more. Remove from oven. Reduce oven temperature to 325°F (170°C).
  • In a large saucepan, heat purée mixture over medium-low heat until steaming. In a large bowl, whisk eggs. Carefully add half of hot purée mixture to eggs, whisking constantly. Return mixture to saucepan. Cook, stirring constantly, until mixture starts to thicken and an instant-read thermometer registers 160°F (71°C).
  • Press mixture through a fine-mesh sieve, discarding solids. Add softened butter, a few pieces at a time, stirring slowly with a spatula until combined after each addition. Pour filling into warm crust.
  • Bake until edges are set but center still jiggles slightly and an instant-read thermometer registers 175°F (79°C) to 180°F (82°C), about 55 minutes. Let cool to room temperature. Cover and refrigerate for at least 4 hours or overnight. Serve with mango, pineapple, and whipped cream.
  • In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
  • In a small bowl, combine 6 tablespoons (90 grams) ice water and vanilla bean paste. With processor running, pour vanilla mixture through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.)
  • Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.

PINEAPPLE MANGO BANANA PIE



Pineapple Mango Banana Pie image

If you like a taste of the tropics you will like this pie. This pie is a great spring and summer dessert. Use fresh, ripe pineapple and mango and bananas that are brown all over. They will act as a binding agent but leaves lots of moisture in the pie.

Provided by Home Chef Hayes

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Pineapple Pie

Time 2h20m

Yield 9

Number Of Ingredients 11

2 cups 1/2-inch pieces fresh pineapple
2 cups 1/2-inch pieces fresh mango
2 ripe bananas, mashed
1 tablespoon lime juice
¾ cup white sugar
3 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1 pinch salt
1 tablespoon butter, cut into small pieces
1 double crust ready-to-use pie crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Drain pineapple and mango in a fine mesh strainer fitted over a bowl. Transfer pineapple and mango to a large bowl; mix in bananas and lime juice.
  • Mix sugar, tapioca, cinnamon, ginger, and salt in a separate bowl. Add sugar mixture to fruit mixture; toss to coat. Fold in butter pieces. Set aside until flavors have blended, 15 to 30 minutes. The longer it sits, the better it will set up during baking.
  • Press 1 pie crust into a 9-inch plate plate; spoon fruit mixture into pie crust. Top with the second pie crust, crimping the edges together to seal. Cut a few slits in the top crust for ventilation during baking. Line the crust edges with aluminum foil to prevent burning.
  • Bake in the preheated oven for 25 minutes. Remove aluminum foil and bake until crust is golden brown, 20 to 25 minutes. Cool completely on a wire rack.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 45.5 g, Cholesterol 3.4 mg, Fat 8.2 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 2.5 g, Sodium 114.5 mg, Sugar 29 g

MANGO-PINEAPPLE UPSIDE-DOWN CAKE



Mango-Pineapple Upside-Down Cake image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1 1/2 sticks (3/4 cup) unsalted butter, room temperature plus more for baking dish
1/2 cup plus 1 tablespoon superfine sugar plus more for dusting baking pan
3 tablespoons red wine vinegar
1/2 cup packed light or dark brown sugar (see Chef's Note)
6 fresh pineapple rings, peeled, cored, and cut 1/2-inch thick
1 cup diced mango
1/4 cup toasted, roughly chopped macadamia nuts
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
2 large eggs, separated
1 cup milk

Steps:

  • Preheat oven to 350 degrees F. Butter and sugar a 9 by 2-inch round baking pan or 6 ramekins (4-inch diameter).
  • Melt 1/2 stick butter in a large saute pan over medium-high heat until hot. Heat until butter begins to turn brown. Remove pan from heat, add vinegar and brown sugar, and mix well. (A sauce whisk is a good tool to use here.) Return to heat to melt sugar, if necessary.
  • Pour a little of the brown sugar sauce in the bottom of the ramekins or baking pan. Cut each pineapple ring into pieces, maintaining the shape of the ring (see Chef's Note). Add 1 pineapple ring to each ramekin or line the bottom of the large pan with pineapple. Add mango around the pineapple.
  • Drizzle pineapple with remaining brown sugar sauce and sprinkle with chopped nuts.
  • Make the batter:
  • In a large bowl, sift together flour, baking powder, and salt. Set aside.
  • Put 1 stick of softened butter in the bowl of an electric mixer. Beat on medium to high speed with the paddle attachment until light and fluffy. Add 1/2 cup superfine sugar and beat very well, until mixture is white and very light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition.
  • Alternately mix 1/3 cup milk, then 1/3 of flour mixture into butter-egg mixture in 3 portions. Do not overmix.
  • In another bowl, beat egg whites with clean beaters or a balloon whisk. When whites begin to foam, add remaining 1 tablespoon sugar and beat until they hold soft peaks. Scrape 1/2 the whites into batter and mix gently until blended. Fold in remaining whites carefully, until just blended.
  • Divide batter among ramekins or pour into baking pan. (If using ramekins, place them on a baking sheet.) Place cake in preheated oven. Bake until a tester inserted into the middle comes out clean, about 20 to 30 minutes for individual cakes or about 50 minutes for the large cake. Remove from oven and let cool about 10 minutes in the pan. Run a knife around the edges to loosen the cake(s) and invert onto deep dessert plates or a deep platter (otherwise, the sweet syrup may overflow the plate!).

PINEAPPLE-MANGO UPSIDE-DOWN CAKE



Pineapple-Mango Upside-Down Cake image

This delicious upside-down cake, made by John Barricelli, is from the "Martha Stewart Baking Handbook."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 12

1 1/4 sticks (10 tablespoons) unsalted butter, room temperature, plus more for pan
1 medium ripe pineapple (about 3 1/2 pounds), peeled and cut crosswise into 1/4-inch-thick slices
1 medium ripe mango (about 3/4 pound), peeled
1/2 cup packed light-brown sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup sour cream

Steps:

  • Preheat oven to 350 degrees. Butter an 8-by-8-inch cake pan, line it with parchment paper, and butter parchment. Using a 3-inch cookie cutter, cut out rounds from centers of four of the pineapple slices. Using a 1 1/2-inch cookie cutter, cut out the centers of each of the four rounds, and discard; set rings aside. Finely chop enough of the remaining pineapple to yield 1 cup (reserve remainder for another use). Place chopped fruit in a fine sieve set over a bowl to drain.
  • Cut the mango lengthwise into 1/4-inch-thick slices. Using the 1 1/2-inch cookie cutter, cut out four rounds from mango slices; set aside. Finely chop enough of the remaining mango to yield 1/2 cup; add to the pineapple in the sieve.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter with the brown sugar until light and fluffy, 2 to 3 minutes. Using a small offset spatula, evenly spread butter mixture in the bottom of the prepared pan; set aside.
  • In a medium bowl, sift together the flour, salt, baking soda, and baking powder; set aside. Place a reserved pineapple ring in each corner of the prepared pan. Place a reserved mango round in the center of each ring.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat remaining stick of butter with granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition; scrape down the sides of the bowl as needed. Beat in the vanilla. With the mixer on lowest speed, add flour mixture in two parts, alternating with sour cream and beginning and ending with flour.
  • Transfer the chopped pineapple-mango mixture to cake pan; discard juice. Using a small offset spatula, carefully spread fruit in an even layer on top of cut-out fruit, making sure to fill all the empty spaces, including any gaps in the corners. Using the offset spatula, spread batter evenly over fruit.
  • Bake, rotating pan halfway through, until cake is golden brown and a cake tester inserted in the center comes out clean, about 50 minutes. Transfer pan to a wire rack to cool 30 minutes. Invert onto a cake plate; peel off the parchment paper. Serve cake slightly warm or at room temperature.

PINEAPPLE MANGO PIE



Pineapple Mango Pie image

You may substitute peach nectar for apple juice for variety. If on hand, I sometimes place slivered almonds on top before baking.

Provided by Victor

Categories     Pineapple Pie

Time 1h40m

Yield 8

Number Of Ingredients 8

4 ½ cups mangos, peeled and sliced
1 (8 ounce) can crushed pineapple, drained
1 ¼ cups white sugar
¼ cup packed light brown sugar
2 tablespoons apple juice
5 tablespoons instant tapioca
1 tablespoon butter, softened
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Mix the mangos, drained crushed pineapple, white sugar, brown sugar, apple juice, and tapioca. Let stand in a bowl for 20 minutes.
  • Pour filling into the unbaked pie shell, and dot with butter or margarine. Cover with top crust, and seal edges. Cut slits in top of outer crust.
  • Bake at 400 degrees F (205 degrees C) for 1 hour, or until bubbles burst slowly and crust is a nice golden brown color. Let pie cool, and serve at room temperature.

Nutrition Facts : Calories 489.6 calories, Carbohydrate 85 g, Cholesterol 3.8 mg, Fat 16.7 g, Fiber 3.5 g, Protein 3.4 g, SaturatedFat 4.7 g, Sodium 248.2 mg, Sugar 56.2 g

PINEAPPLE MANGO PIE [7]



PINEAPPLE MANGO PIE [7] image

Categories     Fruit

Yield 8 Servings

Number Of Ingredients 8

4 1/2 cups mangos, peeled and sliced
1 (8 ounce) can crushed pineapple, drained
1 1/4 cups white sugar
1/4 cup packed light brown sugar
2 tablespoons apple juice
5 tablespoons instant tapioca
1 tablespoon butter, softened
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Mix the mangos, drained crushed pineapple, white sugar, brown sugar, apple juice, and tapioca. Let stand in a bowl for 20 minutes. Pour filling into the unbaked pie shell, and dot with butter or margarine. Cover with top crust, and seal edges. Cut slits in top of outer crust. Bake at 400 degrees F (205 degrees C) for 1 hour, or until bubbles burst slowly and crust is a nice golden brown color. Let pie cool, and serve at room temperature.

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