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Mango Pie

chefsatya's picture
Do you like pies and also mangoes? Here is a dish that combines both. A mango pie can be the ultimate dessert for anyone with a love for mangoes. For your sweet tooth, here is something special.Enjoy!!
Ingredients
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Salt 1⁄2 Teaspoon
  Butter/Cut into small pieces 5 Tablespoon, chilled
  Vegetable shortening 3 Tablespoon, chilled
  Ice water 10 Tablespoon
  Cooking spray 1
  Packed brown sugar 2⁄3 Cup (10.67 tbs)
  Cornstarch 3 Tablespoon
  Mango wedges 4 1⁄2 Cup (72 tbs) (1/2 inch-thick /about 4 medium - Filling)
  Butter/Cut into small pieces 1 Tablespoon, chilled
  Fat free milk 1 1⁄2 Teaspoon (Topping:)
  Chopped crystallized ginger 2 Tablespoon
  Granulated sugar 1 Tablespoon (Topping:)
Directions

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk. Cut in 5 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add water, stirring just until moist. Divide dough into two equal portions. Gently press each portion into a 4-inch circle on a sheet of plastic wrap; cover. Chill 30 minutes.

Preheat oven to 425°.

Unwrap dough; place 1 portion chilled dough on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate coated with cooking spray.

To prepare filling, combine 2/3 cup brown sugar and cornstarch in a large bowl, stirring well with a whisk. Add mango; toss to coat. Add mango mixture to prepared pie plate; sprinkle evenly with 1 tablespoon butter.

Unwrap dough; place remaining chilled dough portion on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough over mango mixture. Press edges of dough together. Fold edges under; flute. Cut several slits in top of dough to allow steam to escape.

To prepare topping, brush top of dough with milk. Combine ginger and granulated sugar; sprinkle evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 20 minutes. Reduce oven temperature to 375°; bake an additional 30 minutes or until pie is golden brown. Cool completely on a wire rack.

Nutritional Information
Calories:274 (30% from fat)
Fat:9.1g (sat 4.4g,mono 2.6g,poly 1.1g)
Protein:3.1g
Carbohydrate:46.1g
Fiber:1.8g
Cholesterol:15mg
Iron:1.6mg
Sodium:146mg
Calcium:25mg

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Taste: 
Sweet
Feel: 
Smooth
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Interest: 
Healthy
Preparation Time: 
50 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
12
Story
The first pies, called "coffins" or "coffyns" were savory meat pies with the crusts or pastry being tall, straight-sided with sealed-on floors and lids. Open-crust pastry (not tops or lids) were known as "traps." These pies held assorted meats and sauce components and were baked more like a modern casserole with no pan (the crust itself was the pan, its pastry tough and inedible). The purpose of a pastry shell was mainly to serve as a storage container and serving vessel, and these are often too hard to actually eat. A small pie was known as a tartlet and a tart was a large, shallow open pie (this is still the definition in England). Since pastry was a staple ingredient in medieval menus, pastry making was taken for granted by the majority of early cookbooks, and recipes are not usually included. It wasn't until the 16th century that cookbooks with pastry ingredients began appearing. Historian believe this was because cookbooks started appearing for the general household and not just for professional cooks.
Subtitle: 
mango pie

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2 Comments

Ambrosia's picture
Hey great story about pies Chef Satya. You appear to have deep historical knowledge of food. Looking forward to more interesting stories and recipes from you.
Anonymous's picture
The picture is not consistent with the recipe. In the photo, the pie does not have a crust on top and appears to be sprinkled with pistachios. That's the pie I want!