Puerto Rico Mango Dish Pie Recipes

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.

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.

DELICIOUS MANGO MOUSSE PIE

Steps:

• Peal the mangos and separate the pulp. With a food processor or blender, make a puree with the pulp. You need 1 1/2 cup of mango puree. Put it aside.
• Using a fork, mix the water and the unflavored gelatin and let it settle a few minutes.
• Meanwhile, in a small saucepan, mix the yolks with the lemon juice and 1/4 cup of sugar. Stir constantly for about 4 minutes until it thickens and bubbles. It must not boil.
• Add the gelatin and stir 30 seconds more at medium heat. Place the mixture in a bowl and mix it with the mango puree and the ginger. Let it cool.
• Beat the egg whites with the salt until stiff. Add the remaining sugar (1/4 cup) and beat until it gets firm.
• Softly, mix the egg whites with the mango mixture.
• Fill the pie crust and refrigerate about 4 hours.

MANGO PUDDING (FLAN DE MANGO)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
• In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
• Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.

PUERTO RICO MANGO DISH PIE

Steps:

• 1. Peel and slice ripe mangoes 2. Sautee mango slices in butter and add rum 3. Add sugar, allspice, lemon juice and vanilla. 4. Cook until mangoes are soft and a smooth syrup is formed. 5. Fill deep pie crust with mangoe mix and top with crust 6. Brush crust with milk and sprinkle with sugar Bake at 350 degrees oven for 35 minutes or until crust is golden. Let stand before slicing.