Prep Time: 40 Minutes
Cook Time: 45 Minutes
3-4 unripe, mostly green medium mangoes (about 5 cups), peeled and sliced 3/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 lime skin graded 1 tablespoon of lime juice
This pie takes two crusts. Normally each person has a favorite recipe they use to make pie crusts. Now here on the islands I saw the other day when shopping frozen pie crusts. This is new for us here and normally we do not have this type of foods arrive here on the islands. But people now a days are in a hurry and so what do they do they buy connivance to make their life easier.
When I was young one year both of my Grandmothers were in the house with us. This was not everyday this one happened. But the holidays were here and both wanted to make the pies for the dinner.
One Grandma would follow the recipe and do it just so. She was so careful with her pie crust and if she made a mistake would throw it all away and start over again. She would always complain that it was too dry or not flakey enough.
My other Grandmother she was funny. She would just dig in the can of lard and throw it in the bowl without measuring this one. Then would just throw in handfuls of flower, some salt and baking soda add her water and dig her hands right in and mix. If she failed the first time to roll the pie shell she would smash this and roll it again.
My other Grandma would stand there in amazement and I can hear her words "This won't be fit to eat". But when this pie was served it was my other Grandma who had to go back for seconds. She said it was the best pie crust she ever tasted.
I once had a two Grandma's who made a pie One would just make and modify The other would sit and criticize She swore this was no prize Until the pie was done now she calls her a magpie
So through all this I learned there is no right or wrong way to make a pie crust. You have to use the recipe that you know and works the best for you. I have a pie crust recipe that I like to use that calls for oil. This is an excellent crust for a pie and the one I use here for me.
There is two ways to prepare your mangos. One is my favorite that I use. I boil the mango in a cast iron pot on the stove. But for making a pie I do not allow the mangos to split open. I just boil them until the color of the skin changes. Remove the pot from the stove and let cool. Skin the mangos and cut the mangos in slices placing them in a cooking bowl.
The second way is to skin the green mangos. This one is a little harder to do when the mangos are green. You will need to find the center of the mango and cut the meat off the seed. Once done slice the mango and place the slices into a cooking bowl.
Lime Peel Graded: (Zest of Lime)
Add the lime peel graded to the mangos. There is several ways to grade limes. I normally use the cheese grader. But I found out the other day they actually sell a lime zest to grade limes with. If you do not like to use a cheese grader or lime zest then use the knife and remove the skin of the lime and cut into small slices.
Mix the dry ingredients into the bowl of sliced mangos. Mix well making sure all the slices are covered. Now here is the fun part. Taste one of the slices of mango to make sure you have it sweetened to your taste. If this is not sweet enough and your mangos are tart add just a little more sugar.
Prepare your pie crust from your favorite recipe. Roll out have the dough and place it in the bottom of a 12 inch pie dish.
Filling the Pie:
Place the prepared mango slices in the center of the pie shell. When coming down to the end of your mangos you will see a lot of juice in the bottom of your bowl. You can add some of this juice to your pie shell but do not add it all. This makes the pie way to juicy and runs over when cooking. When the mangos are cooking they will make more juices so it is not necessary to add all that is in your bowl.
Place your second crust on top and cut your air holes in the pie crust. Now it is possible to add a little bit of sugar to the top crust before baking this pie.
Cooking your Mango Pie:
Set your over to 425 degrees. When I put my pie in the oven I like to place it on a sheet of aluminum foil. I then fold the edges of the foil around the outer edges of my pie shell. When the pie cooks this prevents the outer edges of the shell from over cooking and burning. At the same time the aluminum foil acts as a drip pan for any juices that run over to help protect your stove from a messy clean up when it is done.
Cook your pie for 20 minutes at 425 degree.
Reduce the heat in your oven to 350 degree to finish cooking your pie for another 25 minutes.
Just before the pie is done remove the aluminum foil from the otter edges of your pie shell so the edges can nicely brown.
Before removing the pie test the mangos with a tooth pick to make sure they are nice and soft and well cooked. If they are still a little hard then leave the pie for another 5 to 10 minutes before removing.
You may serve this pie as it is, add ice cream, whipping cream or any other topping you so desire as long as you chose the Vegan variety.
Enjoy your mango pie. I made 5 of these for Christmas and before the night was over they were asking me why I did not make more.
*Image courtesy Flickr creative commons.