REFRESHING MANGO PIE
Make things sweet and simple with this Refreshing Mango Pie. Follow this easy recipe to learn how to prepare this seriously citrusy dessert!
Provided by My Food and Family
Categories Recipes
Time 4h
Yield 10 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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.
FRESH MANGO PIE
Make and share this Fresh Mango Pie recipe from Food.com.
Provided by MomLuvs6
Categories Dessert
Time 25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
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
This recipe is for a double crust pie that I got off of the Food Network. It is similar to a peach pie but more luscious because of the mangoes. I suppose this could also be made with peaches but try it with mangoes for a real treat.
Provided by nadia murray
Categories Pie
Time 2h
Yield 1 pie
Number Of Ingredients 19
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.
FRESH MANGO PIE DESSERT
Mango gelatin on a cream cheese-Coolwhip® mixture sits on a yummy crust.
Provided by Joli
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 27.1 g, Cholesterol 25.5 mg, Fat 11.7 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 8 g, Sodium 101.4 mg, Sugar 17.9 g
REFRESHING MANGO MOJITO
Light and refreshing, this mango mojito is perfect for summer... or whatever excuse you need to enjoy a refreshing rum drink. Try to enjoy your drink without others stealing it.
Provided by petradraconis
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 7
Steps:
- Place 1 lime wedge and mint leaves into a rocks glass; muddle to release oils and juice, about 10 seconds. Add sugar and 2 lime wedges; muddle to release oils and juices, about 10 seconds. Stir mixture until sugar dissolves. Add ice cubes and pour light rum and mango-flavored rum over ice; top with seltzer. Stir drink gently for 2 seconds. Garnish drink with remaining lime wedge.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 12.5 g, Sodium 5.3 mg, Sugar 12.5 g
MANGO PIE
When Hrishikesh Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving and an Indian potluck. "Out of that cultural mash-up, my mom started making this mango pie," he said. She'd gotten the idea from other Indian aunties in the States, but their versions weren't as good. "They weren't making it with the best kind of mango," Hirway explained. "The Alphonsos have a stronger, more intense flavor." That Alphonso flavor shines as brilliantly as the pie's bright filling, made tangy and rich with the addition of cream cheese and whipped cream. And the salty, crumbly graham cracker crust is the perfect foundation for the golden cloud of custard that sits atop it. It's so satisfying that you'll catch yourself cutting sliver after mouthwatering sliver of pie.
Provided by Samin Nosrat
Categories pies and tarts, dessert
Time 5h50m
Yield 2 9-inch pies
Number Of Ingredients 12
Steps:
- Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.
- Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.
- Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
- Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.
- In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.
- In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.
- Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you've incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.
- Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.
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