Mango Pie Recipe With Citrus Whipped Cream

Mango pie standard in tropical locations like Hawaii wherever mangoes area unit plentiful however you'll still create them as long as you'll notice mangoes. Add Citrus topping and cooked coconut flakes and this Mango pie could be a tropical delight!

Mango Pie Recipe With Citrus Whipped Cream

Such is that the origin story of this Mango pie instruction, and that I was on the far side excited once these pretty mangoes started shooting up at the market. Mango pie truly tastes a small amount like peach pie, with a touch of tropical-ness(?). That is okay with Maine, as you well apprehend from my

For the pie:
  • 1 recipe double crust pie dough
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 3 tablespoons flour
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla
  • 6-8 large mangoes (peeled and cut into 1/2-inch to 3/4-inch slices)
  • 1/4-1/2 cup sugar (depending on how sweet the mangoes are)
  • 1 egg (beaten with 1 tablespoon water to make an egg wash)
  • toasted coconut (to garnish)
For the whipped cream:
  • 1 teaspoon vanilla
  • 1 tablespoon sugar
  • 2 teaspoons lime zest
  • 2 teaspoons lemon zest
  • 1 cup cold whipping cream
  1. Have your dough chilled and ready for rolling. Preheat oven to 450 degrees F and place a baking sheet into the oven.
  2. Combine mangoes, sugar, spices, flour, 1 teaspoon lemon zest, lemon juice, lime juice, and vanilla in a bowl to make the filling.
  3. Roll out the first half of the dough and lay into a pie plate. Pour in the filling. Roll out the second half of the dough and cover the pie. Crimp to seal the edges. Cut a few slits in the top of the pie to serve as vent holes. Brush with egg wash.
  4. Place the pie on the heated baking sheet in the oven and bake for 10 minutes. Lower the heat to 350 degrees and continue baking for another 50-55 minutes, until golden. If the edges are browning too fast, you can cover them with foil. Cool for an hour before serving.
  5. While the pie is cooling, make the whipped cream by combining the cream, vanilla, sugar, lime zest, and lemon zest in a bowl. Beat rapidly until you reach the desired consistency. Serve the pie with whipped cream and toasted coconut.

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