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Mango Pie

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  Flour 2 Cup (32 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Salt 1 Pinch
  Mango juice 3 Tablespoon
  Egg 1
  Mango pulp 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Corn flour 2 Tablespoon
  Mango cubes 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Cream 2 Tablespoon

Sieve flour and salt in large mixing bowl.
Put butter into flour and mix with fingers for 10 minutes or more until it resembles bread crumbs.
Break egg into flour mixture.
Mix and knead to a stiff dough with mango juice.
Divide the dough into two and roll out into 1/2 cm thick round pastries a little bigger than the dish.
Put the pastries into two round pie dishes of 20 cm diameter covering the sides also.
To prepare filling heat milk.
Dissolve corn flour in 1 tbsp cold milk and mix with hot milk.
Cook till thick and creamy.
Add sugar and cook again for 2-3 minutes.
Put the mango pulp and mango cubes into cornflour custard.
Mix and pour into the pies.
Bake in the oven at 220°C for 20 minutes and at 180°C for another 10-15 minutes.
Cool and remove from the dish.
Pour cream and serve.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 704 Calories from Fat 229

% Daily Value*

Total Fat 26 g39.9%

Saturated Fat 15.7 g78.7%

Trans Fat 0 g

Cholesterol 116.7 mg38.9%

Sodium 112.6 mg4.7%

Total Carbohydrates 108 g35.9%

Dietary Fiber 2.7 g10.7%

Sugars 46.7 g

Protein 11 g21.7%

Vitamin A 19.5% Vitamin C 10.4%

Calcium 7.3% Iron 17.8%

*Based on a 2000 Calorie diet

Mango Pie Recipe