Best Mango Pie Poppers Recipes

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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

BLOW-YOUR-MIND COCONUT-MANGO PIE



Blow-Your-Mind Coconut-Mango Pie image

For several years, this pie has won my friend's very competitive family pie-making contest. I shared the recipe with her a few years back and now it holds its place as the best pie she has ever made! Crust keeps up to 1 day at room temperature, loosely covered with foil. Pie keeps up to 2 days, covered and chilled.

Provided by Tara Teaspoon

Time 3h20m

Yield 8

Number Of Ingredients 11

6 ½ ounces graham crackers
½ cup sweetened shredded coconut
3 tablespoons powdered sugar
6 tablespoons butter, melted
4 large eggs, separated, divided
1 (14 ounce) can sweetened condensed milk
¾ cup mango puree
2 tablespoons fresh lime juice
1 cup white sugar
1 pinch salt
2 tablespoons sweetened shredded coconut

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Pulse graham crackers, 1/2 cup coconut, and powdered sugar for crust together in a food processor until finely ground. Add butter; blend until well combined. Press mixture firmly into the bottom and up the sides of a 9-inch metal pie pan. Crust will be generous.
  • Bake in the preheated oven until lightly browned, 12 to 15 minutes.
  • Beat egg yolks in a bowl with an electric mixer on medium speed until thick and light in color, about 4 minutes. Beat in sweetened condensed milk, 2 minutes more. Stir in mango puree and lime juice. Pour mixture into crust.
  • Bake until just set in center when gently shaken, about 30 minutes. Cool pie completely and chill at least 2 hours.
  • To make topping, beat together egg whites, white sugar, and salt in a bowl set over a pan of simmering water. When sugar dissolves and mixture is hot to the touch, 3 to 4 minutes, remove from heat. Beat with an electric mixer until stiff peaks form, about 10 minutes. Transfer mixture to a piping bag with a large open tip or a zip-top plastic bag with 1/2 inch of a corner snipped off. Pipe onto chilled pie.
  • Set an oven rack 6 inches from the heat source and preheat the oven's broiler to low heat.
  • Broil pie in the preheated oven just until top is toasted, 2 to 3 minutes, watching closely to avoid burning. Sprinkle with coconut.

Nutrition Facts : Calories 511.8 calories, Carbohydrate 78.3 g, Cholesterol 132.6 mg, Fat 19.4 g, Fiber 1.5 g, Protein 9 g, SaturatedFat 10.8 g, Sodium 334.2 mg, Sugar 66.2 g

MANGO CHIFFON PIE



Mango Chiffon Pie image

Chiffon pies get their fluffy texture from a mixture of gelatin and egg whites. I love the tartness the mango gives the filling and when paired with the graham cracker-toasted coconut crust, it's a dessert that reminds me of being on a tropical island. You're going to love it!

Provided by Kardea Brown

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 14

13 graham cracker sheets
1/2 cup toasted sweetened coconut flakes
1/2 teaspoon kosher salt
1/2 cup unsalted butter, melted
One 1/4-ounce packet unflavored gelatin
1 1/2 cups fresh or frozen mango chunks (thawed, if frozen)
1/2 cup mango nectar
2 tablespoons fresh lemon juice
1 cup granulated sugar
4 large eggs, separated (see Cook's Note)
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool.
  • Meanwhile, sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl and let soften 5 minutes. Blend the mango, mango nectar and lemon juice in a blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth.
  • Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes.
  • Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours.
  • Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve.

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.

CARROT MANGO SMOOTHIE POPPERS



Carrot Mango Smoothie Poppers image

Firm up what you love about smoothies. Made with fresh mango, carrot juice and vanilla yogurt, these yummy fruit and gelatin bites are a blast to make (with or without the kids), with endless possibilities for fun shapes.

Provided by Betty Crocker Kitchens

Categories     Beverage

Time 4h15m

Yield 24

Number Of Ingredients 5

2 envelopes unflavored gelatin
1/4 cup cold carrot juice
1/2 cup chopped mango
2 containers (6 oz each) Yoplait® 99% Fat Free French vanilla or mango yogurt
3/4 cup apple juice, heated to boiling

Steps:

  • Lightly spray 9x5-inch loaf pan with cooking spray, then blot with paper towel; set aside. In large bowl, sprinkle gelatin on cold carrot juice to soften; let stand 1 minute.
  • Meanwhile, in blender, place mango and yogurt. Cover; blend on high speed until smooth. Add hot apple juice to gelatin mixture, and stir about 2 minutes or until gelatin is dissolved. Stir in yogurt mixture. Pour into loaf pan.
  • Cover and refrigerate until firm, about 4 hours. Cut into cubes and serve, or cover and refrigerate up to 2 days before serving.

Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 4 g, TransFat 0 g

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.

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