Recipe courtesy of Victoria Elliot

Mango Pie

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Ingredients

For Crust:

2 1/2 cups unbleached all-purpose flour

3 tablespoons confectioners' sugar

1 teaspoon salt

1 teaspoon lemon zest

1 stick butter, chilled

1/2 cup solid vegetable shortening, chilled

1/3 to 1/2 cup ice cold water

1/4 cup almonds, finely chopped

1 tablespoons unbleached flour, toasted

For Filling:

5 cups (4 or 5 large) mangoes peeled and cut into 1/2-inch to 3/4-inch slices

1/2 cup granulated sugar

1 tablespoon almond extract

2 teaspoons cinnamon powder

2 tablespoons flour (or more depending on how wet mixture is)

1 teaspoon lemon zest

2 teaspoons lemon or lime juice

1 egg beaten with 2 tablespoons water

Whipped cream or ice cream, for garnish

Directions

  1. Preheat oven to 350 degrees.
  2. 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.

For Filling:

  1. 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.
  2. Serve warm with fresh whipped cream or a scoop of ice cream.

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