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Mango Pie

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“This recipe is for a double crust pie that I got off of the Food Network. It is similar to a peach pie but more luscious because of the mangoes. I suppose this could also be made with peaches but try it with mangoes for a real treat.”
READY IN:
2hrs
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Prepare pie crust by mixing together flour, confectioners sugar, salt and lemon zest.
  3. Cut butter and shortening into flour mixture to form coarse crumbs.
  4. Sprinkle ice water over and toss until mixture starts to come together.
  5. Gather it up and press to form ball.
  6. Divide into 2 parts, form disks and wrap each in plastic.
  7. Refrigerate at least 30 minutes.
  8. Roll out half of dough and fit into a 9 inch deep dish pie pan.
  9. Trim edges.
  10. Weight and bake bottom crust until light golden brown.
  11. Remove pie weights and sprinkle crust with almonds and flour and bake 5 minutes longer.
  12. Allow to cool.
  13. Prepare filling by combining mango pieces, granulated sugar, almond extract, cinnamon.
  14. flour, zest and juice.
  15. Mixture should be moist but not wet.
  16. Pour into prebaked crust.
  17. Roll out remaining half of dough and fit over pie.
  18. Crimp edges and brush top of pie with egg and water wash.
  19. Cut vents in top and bake 45-50 minutes until crust is golden and filling is tender and bubbly.
  20. Serve warm with whipped cream or ice cream.

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