Best Mango Pie With Chantilly Cream Recipes

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

Ingredients

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

MANGO PIE

Mango Pie image

Provided by Food Network

Categories dessert

Number Of Ingredients 18

Ingredients

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.

MANGO PIE WITH CHANTILLY CREAM

Mango Pie with Chantilly Cream image

This pie is a frozen treat that's essy to make. It combines three of my favorites: mango, saffron and cardamon. And it is topped with Chantilly Cream which I will tell you how to make. Did you know ... The Mango tree plays a sacred role in India; it is a symbol of love and some believe that the Mango tree can grant...

Provided by Al Smith

Categories Pies

Time 6h25m

Number Of Ingredients 11

Ingredients

2 pkg cream cheese, room temperature
10 oz sweetened condensed milk (3/4 cup)
1 1/2 c mango slices in syrup, drained, & mashed
1/4 tsp saffron threads
1/4 tsp cardamon, ground
1 graham cracker pie crust (9-inch)
1 c chantilly cream
FOR CHANTILLY CREAM
2 c heavy whipping cream
2 Tbsp granulated sugar
1 tsp vanilla extract

Steps:

1. In a large bowl, use an electric mixer set on medium to beat cream cheese until fluffy, about 2 minutes. Add other ingredients and continue to beat until mixture is smooth and well blended, about 2 minutes more.
2. Pour filling into the piecrust. Cover and freeze for 6 hours.
3. Defrost for 10 minutes. Top with Chantilly Cream.
4. To make the Chantilly Cream: In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture (3 minutes). Chill any unused Chantilly cream. Note: you can use MiracleWhip or RediWhip but stir in a teaspoon of vanilla extract.