Fresh Mango Pie Dessert Recipes

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.

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.