Mango Banana Pie

"This Dairy free Tropical Pie can be topped with fresh whipped cream if desired! A great summer time, Luau treat! 3 mangos diced and purred in a blender works great for the nectar if you can find the juice."
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
20mins
Ingredients:
10
Yields:
1 pie
Serves:
8
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ingredients

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directions

  • Combine mango nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil over low heat.
  • Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
  • (Or you can cook in microwave oven stirring ever minute for 5 minutes total.).
  • Cool.
  • Combine with bananas and pour into baked pie shell.
  • Chill. Serve with whipped cream.

Questions & Replies

  1. First time I made it too runny, should I thicken by adding more cornstarch mixture?
     
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Reviews

  1. As a mango lover who has to avoid most dairy due to allergies, I was delighted to find this recipe. It is so easy and so good! Every tropical-fruit fan to whom I've served it has loved it. Two changes: 1) I use a pre-made graham cracker crust, and 2) instead of mango nectar, I puree enough (thawed) frozen mango chunks to make the amount called for in the recipe. I think it tastes better than the nectar, and it's easier than peeling fresh mangos.
     
  2. Fresh whipped cream? Hardly a vegan topping.
     
  3. Not bad, low in fat to boot! The 'custard' didn't stay firm enough for a nice cut. While I liked the banana and mango theme, I still found it lacking in just something to make it really stand out. Thanks, I love a cooling dessert on a hot day.
     
  4. Delicious pie, Rita! I also made it with a graham cracker crust but I will have to try it with a pastry crust next time. It's a very easy recipe also which is nice.
     
  5. Yummy. If you like fruity desserts, this is a true treat. The market had overripe mangoes on sale and they were so sweet I only added 1 tablespoon of sugar. The mango pudding was smooth and silky with a little zing provided by the ginger and lemon. The bananas created a nice contrast in texture while building on the smooth fruity flavor. My one big change was using a pre-made graham cracker crust. It was just too hot to bake right now. The filling was good enough that I could have skipped the crust altogether and made some great parfaits. Thanks Rita.
     
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