Refreshing Mango Pie Recipes

FRESH MANGO PIE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour and confectioners' sugar together in a bowl. Cut butter into flour mixture using a pastry blender or 2 knives until mixture resembles coarse crumbs; press into a 9x13-inch baking dish.
• Bake in the preheated oven until crust is lightly browned, 20 to 25 minutes. Remove from oven and cool completely.
• Beat cream cheese, 1/2 cup white sugar, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Fold whipped topping into cream cheese mixture and pour over crust. Refrigerate mixture until cream cheese filling is chilled, about 30 minutes.
• Pour cold water into a bowl and sprinkle with gelatin; stir well. Pour hot water over gelatin mixture and stir until gelatin is dissolved. Stir 1/2 cup sugar and salt into gelatin mixture until sugar is dissolved; add lemon juice and cool to room temperature. Fold mango into gelatin mixture and refrigerate until gelatin begins to set, 15 to 20 minutes.
• Pour mango gelatin over cream cheese filling and refrigerate until completely set, about 1 hour.

REFRESHING MANGO PIE

Steps:

• Heat oven to 350 degrees F.
• Mix crumbs, butter, and sugar; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 minutes or until lightly browned. Cool completely. Meanwhile, peel and pit 1 mango; place in blender. Add cream cheese; blend until smooth. Transfer to medium bowl. Whisk in Cool Whip®.
• Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Add ice to cold water to make 1/2 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add mango mixture; whisk until well blended. Refrigerate 15 to 20 minutes or until mixture is thick enough to mound. Pour into crust.
• Refrigerate 3 hours. When ready to serve, peel, pit, and slice remaining mango; arrange on top of pie.Variation: If fresh mangoes are unavailable, use 2 cups cut-up jarred or thawed frozen mangoes instead. Blend 1 cup mangoes for filling and slice 1 cup for top of pie.Each serving provides: 10%DV vitamin A, 20%DV vitamin C, 2%DV calcium, and 2%DV iron.

REFRESHING MANGO PIE

Steps:

• Heat oven to 350ºF.
• Mix graham crumbs, butter and sugar; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned. Cool completely.
• Meanwhile, peel and pit 1 mango; place in blender. Add cream cheese; blend until smooth. Transfer to medium bowl. Whisk in COOL WHIP.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1/2 cup. Add to gelatin; stir until slightly thickened. Remove and discard any unmelted ice. Add mango mixture; whisk until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
• Spoon gelatin mixture into crust. Refrigerate 3 hours or until firm.
• Peel and slice remaining mango just before serving pie; arrange over pie.

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.

REFRESHING MANGO PIE RECIPE

Steps:

• Heat oven to 350 degrees F
• Mix crumbs, butter, and sugar; press onto bottom and up side of 9-inch pie plate
• Bake 8 to 10 minutes or until lightly browned
• Cool completely
• Meanwhile, peel and pit 1 mango; place in blender
• Add cream cheese; blend until smooth
• Transfer to medium bowl
• Whisk in Cool Whip®
• Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved
• Add ice to cold water to make 1/2 cup
• Add to gelatin; stir until slightly thickened
• Remove any unmelted ice
• Add mango mixture; whisk until well blended
• Refrigerate 15 to 20 minutes or until mixture is thick enough to mound
• Pour into crust
• Refrigerate 3 hours
• When ready to serve, peel, pit, and slice remaining mango; arrange on top of pie
• Variation: If fresh mangoes are unavailable, use 2 cups cut-up jarred or thawed frozen mangoes instead
• Blend 1 cup mangoes for filling and slice 1 cup for top of pie
• Each serving provides: 10%DV vitamin A, 20%DV vitamin C, 2%DV calcium, and 2%DV iron

REFRESHING MANGO PIE

Steps:

• Heat oven to 350F.
• Mix graham crumbs, butter and sugar; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned. Cool completely. Meanwhile, peel and pit 1 mango; place in blender. Add cream cheese; blend until smooth. Transfer to medium bowl. Gently stir in COOL WHIP.
• Add boiling water to gelatin mix in large bowl 2 min. until completely dissolved. Add ice to cold water to make 1/2 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add mango mixture; stir with whisk until well blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound. Pour into crust.
• Refrigerate 3 hours. When ready to serve, peel, pit and slice remaining mango; arrange on top of pie.

FRESH MANGO PIE

Steps:

• Bake pie crust per package instructions.
• Pour orange juice into a small saucepan and whisk in cornstarch, until it's dissolved.
• Add a 1/4 cup sugar and lemon juice mix with cornstarch and orange juice.
• Cook over medium heat , stirring constantly, until clear and thick. About 5 minutes.
• Place finely chopped mangoes in pie crust.
• Pour warm orange juice mixture over mangoes.
• Cool 30 minutes or until room tempature.
• Beat whipping cream and remaining 1 tablespoon sugar in a medium bowl, on medium-high speed until firm , but not stiff, peaks form.
• Spread on top of mango mixture: sprinkle with nuts.
• Refrigerate at least 2 hours or until thoroughly chilled.