MANGO LIME TART
Mango Lime Tart from Pati's Mexican Table, Season 7, Episode 5 "Mexican Wine Country"
Provided by Pati Jinich
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of a food processor, or in a medium mixing bowl, pulse or stir together the cookie crumbs, butter, 1/4 cup of the sugar, and salt until completely combined. Press the mixture into a 9" tart pan so that it covers the bottom and the sides completely. Place on a baking sheet and bake for 10 minutes. Remove from the oven and baking sheet and cool on a rack until ready to use.
- Add the mango chunks and lime juice to a blender and puree until very smooth. Add the egg yolks and the remaining 1/4 cup sugar and pulse a few times to combine. With blender running, steadily stream in the sweetened condensed milk until all is combined. Pour the mixture into the cooled tart shell and bake for 20 to 25 minutes, or until center is set. Allow to come to room temperature on a rack, then chill in the refrigerator for at least 1 hour before serving.
- While tart is chilling, in a small bowl, whisk the cream of coconut with 2 tablespoons of the heavy cream until the cream of coconut is dissolved. Add the coconut mixture and the remaining heavy cream to the bowl of a stand mixer, set with the whisk attachment. Whip until soft peaks form. Chill until ready to serve.
- When ready to serve, remove the tart from the pan and top with the coconut whipped cream. Slice and serve.
MANGO LIME ICEBOX PIE
From Cooking Light - posted here for safe-keeping. Instead of the meringue topping, two cups of whipped cream can be spread over top as a substitution.
Provided by Aunt Willie
Categories Pie
Time 25m
Yield 1 9 inch pie
Number Of Ingredients 14
Steps:
- To prepare filling:.
- Combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk.
- Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.
- Remove from heat, stir in butter and 2 teaspoons rind.
- Spoon mango mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until mango mixture comes to room temperature, stirring occasionally.
- Remove bowl from ice; spoon mango mixture into prepared crust.
- Cover and chill 8 hours or until firm.
- To prepare meringue:.
- Place egg whites and salt in a large bowl.
- Beat with a mixer at high speed until soft peaks form.
- Combine 1/2 cup sugar and water in a saucepan; bring to boil.
- Cook, without stirring, until candy thermometer registers 238 degrees.
- Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.
- Spread meringue over filling; garnish with rind, if desired.
Nutrition Facts : Calories 2248.7, Fat 80.5, SaturatedFat 34.7, Cholesterol 499.3, Sodium 1621.9, Carbohydrate 360, Fiber 2.2, Sugar 263.9, Protein 30.2
LEMON OR KEY LIME ICEBOX PIE
I like this recipe because its simple and if you have children they can help with this one. Plus its a bit tart and sweet too. I have been making this pie for some years now. Best tip is to let your cream cheese get room temp, or heat in microwave unwrapped for 10-15 sec.
Provided by Amy Childers
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the first three ingredients together till smooth, then fold in the cool whip. Once the cool whip is completely folded into the mix pour into the pie shell and allow to chill no less than 2 hours.
Nutrition Facts : Calories 499.8, Fat 28.8, SaturatedFat 16.7, Cholesterol 48, Sodium 325, Carbohydrate 55.1, Fiber 0.5, Sugar 45.4, Protein 7.7
MANGO KEY LIME PIE
From the Florida Keys to our local newspaper a couple years back. The recipe was submitted by Chef Cox of the Old Calypso House.
Provided by Judith N.
Categories Pie
Time 32m
Yield 1 10 inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degree.
- Make crust: in large bowl, combine cracker crumbs, sugar, cinnamon and butter; mix well. Press mix into a 10-inch pie pan, sides and bottom. Set aside.
- Make filling: in a food processor (or blender) process mango until pureed. Add egg yolks, lime juice and the two cans of milk. Mix, combining well. Fold in the diced mango using a rubber spatula to keep the mango intact.
- Pour mixture into crust and bake for 20 to 25 minutes. Remove and cool pie completely. Keep refrigerated until shortly before serving. Top with fresh whipped cream.
LEMON LIME ICEBOX PIE
Get rave reviews at your next barbecue by serving a creamy, citrusy icebox pie for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In medium bowl, mix condensed milk, egg yolks, lemon peel, lime peel, lemon juice and lime juice until blended. Pour into crust.
- Bake 20 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 4 hours or until well chilled.
- Garnish with lemon and lime slices. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 66 g, Fat 2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg
MANGO-LIME ICEBOX PIE RECIPE - (5/5)
Provided by ROBandSEAN
Number Of Ingredients 15
Steps:
- Preparation Prepare and bake Piecrust in a 9-inch pie plate. Cool completely on a wire rack. To prepare filling, combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat; stir in butter and 2 teaspoons rind. Spoon mango mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until mango mixture comes to room temperature, stirring occasionally. Remove bowl from ice; spoon mango mixture into prepared crust. Cover and chill 8 hours or until firm. To prepare meringue, place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1/2 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Spread meringue over filling; garnish with rind, if desired.
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