I can’t stop thinking about mangoes. I always crave them, lust after them, so when they’re plentiful at the market, I go bananas! (and that’s saying something seeing as how I dislike bananas). I’ve cooked with mango. I’ve moussed it, but I still want more mango ways. I started thinking about a pie, wondering how it would turn out. So I went for it. Secure in the fact that The Hubbz and B-Boy would dispose of it had it not met my high mango criteria.
As luck would have it, they did eat it up. I only had a small morsel of it because I ended up with one of those tummy bugs. By the time I was better, the pie had moved on to a better life. Boys will be boys. But the piece I had was to die for.
Originally I thought about serving it with vanilla ice cream, but The Hubbz, being addicted to whipped cream, insisted on that alternative. The results were perfect. The pie is a bit robust, so the lightness of the cream made for the best combo ever.
Let’s talk crusts. Do you have a favorite, no fail recipe (easy)? I’ve tried the one by Melissa d’Arabian from Food Network and I find it to be delicious and super easy, but please share yours. I’m always looking for a better crust. And now, without further ado, I bring you some Mango Tango Pie!
Melissa d’Arabian Pie Crust
Yield: 2 (9-inch) pie crusts
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.
Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes.
For the filling:
4 cps of ripe mango, sliced against the grain
3 tbsp sugar
1 tbsp flour
Pinch of salt
Juice of 1/2 lime (or lemon)
2 tbsp chilled butter, cubed
1 egg, beaten
Prepare the mango: peel and slice. Because mango is a very fibrous fruit, make sure to slice it against its natural grain, this way you’ll avoid having a stringy filling.
When the mango is ripe, it will be juicier. Once you have removed most of the meat, squeeze what’s left on the pit to extract some of the juice. Place the meat and juice in a medium-sized bowl and add the sugar, flour, lime, salt stirring it well, but with care.
Preheat oven to 325°. Remove 1 of the dough disks from the bag to a lightly floured surface. Using a rolling-pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan and add the filling. It is best if it seems like you have too much filling. Dot it with the cubes of butter, before rolling out the 2nd disk of dough.
Brush the edges with the egg before placing the second crust over the top, then trim any excess dough and crimp the edges together. Lightly brush with the egg. Cut a few holes on the top, this will allow the steam to vent without any oozing filling along the sides.
Bake for 40 to 50 minutes, checking it after 30 minutes or so. I like to cover the edges with foil paper after a while to keep them from browning too much.
Once golden brown, allow it to cool before serving.