If you have an appreciation for the delightful taste of peach pie, get ready to fall in love with this tropical dream of a dessert. This pie takes the lusciousness of peach pie and elevates it with the vibrant and exotic flavors of tropical fruit. The star of the show here is the mango, and its presence adds a brilliant and refreshing twist to the classic pie.
The inspiration for this mouthwatering creation came unexpectedly from an unnamed neighbor on the beautiful island of Maui, who generously gifted me a bountiful bag of ripe mangoes. Faced with this tropical treasure, I was determined not to let any of them go to waste. Drawing inspiration from a trusty apple pie recipe, I embarked on a culinary adventure and crafted this heavenly pie that celebrates the essence of Maui.
One of the wonderful perks of using mangoes in this pie is that their natural sweetness significantly reduces the need for additional sugar, making it a healthier option without compromising on taste. So, whether you’re enjoying a slice on a sunny afternoon or savoring it as a dessert after dinner, this mango-infused tropical pie is bound to transport your taste buds to a paradise of flavors.
|Prep Time: 25 mins||Cook Time: 45 min Total Time: 1 hr 10 mins|
|Servings: 8||Yield: 8 servings|
- pastry for a double-crust 9-inch pie
- 4 cups peeled and sliced mango
- ½ cup white sugar
- 3 tablespoons cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, cut into small chunks
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Half of the pie pastry should be used to line a 9-inch pie pan. Place aside.
In a mixing bowl, combine mango, sugar, cornstarch, lemon juice, and cinnamon; whisk until the sugar is dissolved. Place the mango mixture in the prepared pie pan. Cover with the top crust after dotting the mixture with butter. To seal, pinch the top and bottom crusts together. Make a few vents in the top crust.
Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.
Use ripe but not overripe mangoes. If your oven is hot, slightly cover the pie borders to prevent burning or browning.