Best Lous Mango Pie Recipes

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SUMMER MANGO PIE



Summer Mango Pie image

Creamy and perfectly smooth using fresh mango over a Graham cracker crust.

Provided by Janette

Categories     Dessert

Time 42m

Number Of Ingredients 10

For the crust:
10 graham crackers (150 grams) (10 x 2-inch size crackers) or British digestive biscuits
-or- 1 store bought 9-inch/23-cm Graham cracker crust
5 tablespoons (64 grams) unsalted butter, melted
2 tablespoons granulated sugar
For the filling:
4 cups (453 grams) fresh mango puree *see note
1 ¼ (14 ounces/396 grams) sweetened condensed milk
5 large egg yolks, room temperature
¼ teaspoon orange zest

Steps:

  • Preheat oven to 350°F/177°C.
  • To make the crust (if using prepared crust, skip this step):
  • Add the crackers or biscuits and sugar to a food processor. Pulse until they are finely crumbled. With the processor running, drizzle in the melted butter until evenly coated with butter. If you don't have a food processor, add the crackers and sugar to a large ziptop bag and crush them with a pan or rolling pin. Transfer to a mixing bowl and add the melted butter. Mix well.
  • Place a 9-inch (23 cm) removable bottomed, fluted tart pan on a baking sheet (this will help easily clean up any stray crumbs and make the tart easy to move in and out of the oven). Spread the crumbs evenly in the pan, then use a small flat bottomed cup or bowl to press the crust as firmly as you can into an even layer on the bottom and up the sides. Bake for 10 minutes, remove and allow to cool. Keep the oven on.
  • To make the filling:Add the mango to a blender (or Nutribullet) and blend until you get a smooth puree. A food processor will not make the puree smooth. To a mixing bowl add the purred mango, sweetened condensed milk, egg yolks and orange zest, whisk well to combine. Pour over the cooled crust and spread into an even layer.
  • Bake for 18-22 minutes, until the top is set. If you shake the pan slightly, it will jiggle a little in the center, that is fine. Remove from the oven and place on a cooling rack for 2 hours. Once cooled, refrigerate for 3-4 hours.

Nutrition Facts : Calories 630 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 30 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 498 milligrams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

LOU'S MANGO PIE



Lou's Mango Pie image

I just made it up after getting a good deal on mangoes. If available, use Appleton Estate Jamaica Rum. Please, no light rums or spiced rums.

Provided by Its loose again

Categories     Pie

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 large mangoes, peeled, pitted and sliced
1 tablespoon fresh lemon juice
3/4 cup unbleached cane sugar, separated
3 tablespoons cornstarch
2 tablespoons unsalted butter
1/8 teaspoon salt
1 tablespoon rum
1 prepared 9 inch pie shell

Steps:

  • Bake pie shell according to package directions.
  • Drizzle lemon juice over mango slices and mix lightly.
  • Add 1/4 cup of sugar and toss gently.
  • Set aside for 1 hour.
  • Drain mango, reserving syrup.
  • Add enough water to syrup to measure 1 cup of liquid.
  • Combine 1/2 cup of sugar and cornstarch in a saucepan.
  • Stir in the mango liquid until thoroughly blended.
  • Stirring constantly, bring mixture to a boil; boil until thick and clear.
  • Stir in rum.
  • Remove from heat and blend in butter and salt.
  • Gently mix in mango slices.
  • Turn into baked pie shell, cool and chill.

Nutrition Facts : Calories 362.8, Fat 11.7, SaturatedFat 4.9, Cholesterol 10.2, Sodium 170.8, Carbohydrate 63.4, Fiber 3, Sugar 44.5, Protein 2.8

MANGO PIE



Mango Pie image

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

2 1/2 cups (280 grams) finely ground graham-cracker crumbs
1/3 cup plus 1 tablespoon granulated sugar
1/4 teaspoon ground cardamom
1 large pinch sea salt
9 tablespoons (128 grams) unsalted butter, melted
3/4 cup cold water
1/2 cup granulated sugar
2 tablespoons plus 1/4 teaspoon powdered gelatin (2 1/2 packages at 2 1/2 teaspoons per pack)
1/2 cup heavy whipping cream, chilled
4 ounces cream cheese, at room temperature
1 30-ounce can Alphonso mango purée (3 1/4 cups)
1 large pinch sea salt

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.

MANGO PIE



Mango Pie image

Provided by Food Network

Categories     dessert

Number Of Ingredients 18

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
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

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.

MAUI GIRL'S MANGO PIE



Maui Girl's Mango Pie image

If you like peach pie, you will love this dreamy tropical pie. It has a brighter flavor with the added beauty of this luscious island fruit. This recipe came about after I was gifted with a large bag of mangoes by an anonymous Maui neighbor. I was determined to use every single one of them and by adapting an apple pie recipe, I came up with this delicious pie. Another bonus.....the sweetness of the mangoes reduces the need for added sugar.

Provided by mauigirl

Categories     Desserts     Pies     Fruit Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

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

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with half of the pie pastry. Set aside.
  • Combine mango, sugar, cornstarch, lemon juice, and cinnamon in a bowl; stir until the sugar has dissolved. Transfer mango mixture into the prepared pie pan. Dot the mixture with the butter, then cover with the top crust. Pinch the edges of the top and bottom crusts together to seal. Cut several vents on the top crust.
  • Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 50.1 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 4.7 g, Sodium 246 mg, Sugar 24.8 g

MANGO PIE



Mango Pie image

This is a real treat. It is tart and sweet with a flaky crust.

Provided by Becky Garcia-Muir

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h20m

Yield 8

Number Of Ingredients 8

8 extra green mangoes, peeled, seeded, and sliced
1 tablespoon lime juice
1 cup white sugar
⅓ cup all-purpose flour
¼ teaspoon salt
½ teaspoon ground nutmeg
1 (15 ounce) package prepared double pie crust
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toss the sliced green mango with the lime juice in a large bowl. In a separate bowl, toss together the sugar, flour, salt, and nutmeg. Layer the sugar mixture and the sliced mangoes in several layers in the pie shell bottom. Dot with butter, then top with the other half of the pie crust. Prick with a fork.
  • Bake in preheated oven for 1 hour, until the mango has softened and the crust is golden brown.

Nutrition Facts : Calories 548.8 calories, Carbohydrate 86.6 g, Cholesterol 15.3 mg, Fat 22.6 g, Fiber 5.7 g, Protein 4.7 g, SaturatedFat 7.9 g, Sodium 370.9 mg, Sugar 55.8 g

NO-BAKE SUMMER MANGO PIE RECIPE BY TASTY



No-Bake Summer Mango Pie Recipe by Tasty image

This no-bake mango pie is perfect for summer! One bite encompasses everything the season has to offer: sweetness, freshness, and coolness. This recipe makes two pies so keep one for yourself and share the other with a friend!

Provided by Ivanna Lopez Guajardo

Categories     Desserts

Time 12h20m

Yield 2 pies

Number Of Ingredients 9

6 large mangoes, peeled, pitted, and roughly chopped
8 oz cream cheese
14 oz sweetened condensed milk
1 tablespoon gelatin, unflavored
½ cup boiling water
9 oz Graham cracker pie crusts
1 large mango
8 leaves fresh mint
½ cup whipped cream

Steps:

  • Add the mango, sweetened condensed milk, and cream cheese to a blender.
  • In a heatproof cup, whisk together the boiling water and gelatin until the gelatin has completely dissolved.
  • Pour the gelatin mixture into the blender, then blend on medium speed until smooth, about 60 seconds.
  • Divide the mango filling between the graham cracker crusts, leaving ¼ inch of space from the top edges. Cover the pies and refrigerate overnight, or for at least 12 hours. Any leftover filling can be frozen in ice trays to use for smoothies.
  • Once the pies have set, use an offset spatula to spread the ½ cup whipped cream on top of each pie, then decorate with the sliced mango and mint leaves.
  • Slice and serve immediately. Any leftover pie will keep covered in the refrigerator for up to 3 days.
  • Enjoy!

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