MANGO PIE WITH COCONUT CRUST
This was the first pie I created myself. Mangoes are one of my favorite fruits, and they deserve to be represented in a pie. Of course, everything is better with coconut. -Jennifer Worrell, Niles, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 414 calories, Fat 17g fat (11g saturated fat), Cholesterol 40mg cholesterol, Sodium 305mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 3g fiber), Protein 5g protein.
BLOW-YOUR-MIND COCONUT-MANGO PIE
For several years, this pie has won my friend's very competitive family pie-making contest. I shared the recipe with her a few years back and now it holds its place as the best pie she has ever made! Crust keeps up to 1 day at room temperature, loosely covered with foil. Pie keeps up to 2 days, covered and chilled.
Provided by Tara Teaspoon
Time 3h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 78.3 g, Cholesterol 132.6 mg, Fat 19.4 g, Fiber 1.5 g, Protein 9 g, SaturatedFat 10.8 g, Sodium 334.2 mg, Sugar 66.2 g
MANGO AND COCONUT PIE
Make and share this Mango and Coconut Pie recipe from Food.com.
Provided by Ambervim
Categories Pie
Time 31m
Yield 1 Pie
Number Of Ingredients 17
Steps:
- Bake prepared pie crust at 450' for 9-11 minutes or until lightly browned.
- Cool.
- Sprinkle gelatin over 1/4 cup mango juice and let stand to soften. In a food processor, combine 3/4 cup mango juice with 1 cup mango pieces and process until smooth. In a medium saucepan, combine 1/2 cup sugar, cornstarch and salt.
- Mix well. Stir in milk and pureed mango mixture. Cook over medium heat until mixture thickens and boils, stirring constantly. Remove from heat. Blend a small amount of hot mixture into egg yolks. Then gradually stir into hot mixture and continue to cook over medium heat until it comes to a boil.
- Cook 2 minutes. Remove from heat and stir in vanilla, butter and gelatin mixture. Fold in 1/2 cup toasted coconut.
- Refrigerate about 30 minutes.
- Fold in other cup mango pieces. Spoon into cooled crust. Refrigerate about 45 minutes. Beat whipping cream until soft peaks form. Add 1 tablespoons sugar and vanilla and continue to beat until stiff peaks form. Gently fold in mango jam. Pipe or spoon whipped cream over filling. Garnish with rest of coconut.
- Refrigerate 3-4 hours.
Nutrition Facts : Calories 3811.7, Fat 247.5, SaturatedFat 141.7, Cholesterol 1080.4, Sodium 2040, Carbohydrate 350.1, Fiber 26.5, Sugar 184.4, Protein 66.5
MANGO BAVARIAN PIE
I don't think they have mangoes or pineapples growing in Bavaria......but this is good. It is sweet from the fruit and does not have a heavy sugar load.
Provided by Ambervim
Categories Pie
Time 15m
Yield 1 9" Pie
Number Of Ingredients 7
Steps:
- Soften gelatin in cold water.
- Dissolve sugar in pineapple juice in medium saucepan over medium heat, stirring constantly.
- Beat all ingredients except whippe cream until blended.
- Chill until partially set.
- Fold in whippe cream and pour into pie shell.
- Chill.
Nutrition Facts : Calories 2154.7, Fat 148.6, SaturatedFat 69.8, Cholesterol 326.1, Sodium 1047.8, Carbohydrate 189.4, Fiber 9.1, Sugar 92.3, Protein 23.8
ELEGANT COCONUT BAVARIAN CREAM
A family recipe usually saved for special occasions, this looks beautiful served in wine or martini glasses. It has a rich taste with a light texture. I recommend starting early on this, as the dessert needs time to set in the refrigerator. Great for when the oven is occupied with other dishes!
Provided by cezar
Categories Desserts Mousse Recipes
Time 3h50m
Yield 6
Number Of Ingredients 9
Steps:
- Sprinkle the gelatin over the cold water and set aside to soften for 10 minutes. In a saucepan over medium-high heat, bring the milk just to the boiling point.
- Whisk the egg yolks with the sugar and salt. In a steady stream, pour the hot milk into the egg yolks, whisking constantly.
- Add the softened gelatin to the hot custard and stir until fully dissolved. Stir in the vanilla extract. Let the mixture cool to room temperature.
- Preheat an oven to 350 degrees F (175 degrees C). Toast the coconut on a baking sheet until golden, about 4 minutes, stirring once or twice. (You may use a toaster oven for this step). Transfer to a plate to cool, reserving about 1 tablespoon toasted coconut for garnishing.
- Whip the egg whites until medium-stiff peaks form; gently fold the egg whites into the cooled custard mixture.
- Whip the cream until medium-stiff peaks form. Fold the cream into the custard mixture, along with the toasted coconut. Pour the Bavarian cream into serving glasses and chill for at least three hours before serving. Garnish with the reserved toasted coconut.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 15.8 g, Cholesterol 74.7 mg, Fat 8.5 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 5.4 g, Sodium 126.3 mg, Sugar 14.6 g
MANGO COCONUT BAVARIAN PIE
Steps:
- 1. Dissolve gelatin in boiling water. Add cold water and chill until gelatin begins to mound. 2. Fold in whipped cream, diced mangoes and coconut. 3. Pour into baked pie shell. Chill in refrigerator for about 35 minutes. 4. Garnish with additional whipped cream. 6 servings
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MANGO PIE WITH COCONUT GRAHAM CRACKER CRUST - TARA …
From tarateaspoon.com
4.8/5 (16)Total Time 3 hrsCategory DessertCalories 510 per serving
- To make crust, heat oven to 325°F. Pulse crackers, confectioners' sugar and coconut in a food processor until finely ground. Add butter and blend. Press mixture firmly into bottom and up sides of a 9-inch pie pan. Bake until lightly browned, 12 to 15 min. Crust can be stored for up to 1 day, loosely covered with foil.
- For filling: Beat egg yolks until thick and light in color, about 4 min. Stir in sweetened condensed milk, mixing another 2 min. Stir in mango puree and lime juice. Pour mixture into crust and bake at 325°F until just set in the center when gently shaken, about 30 min. Cool pie completely and refrigerate before topping.
- For meringue topping: Whisk together egg whites, granulated sugar and salt in a mixing bowl over a pan of simmering water. When sugar is dissolved and mixture is hot to the touch, remove from heat and whip until firm peaks form, about 12 min. Transfer mixture to a piping bag fitted with a #826 large open-star tip and pipe onto chilled pie. Set under a broiler until just toasted. Top with extra coconut.
MANGO PIE WITH A COCONUT CRUST - A CLASSIC TWIST
From aclassictwist.com
4.1/5 (7)Category Pies & TartsCuisine AmericanTotal Time 6 hrs 5 mins
- Heat oven to 350 degrees F. In the bowl of a food processor, combine the coconut flakes, almond meal , cardamon and salt. Pulse to combine. In a small container, melt the coconut oil and maple syrup together. Pour into the food processor and pulse until well mixed.
- Press the crust into the bottom and sides of a 9-inch tart pan. Use the flat bottom of a cup to press hard.
- Bake crust in heated oven for 10-12 minutes until golden and firm. Remove from oven and let cool completely.
- In a large bowl, place the cold water. Mix ¼ cup of the sugar and gelatin together and sprinkle them over the surface of the cold water. Let sit for a few minutes to bloom.
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