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1
Preheat oven to 350 degrees.
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2
Prepare piecrust by mixing together flour, sugar, salt and lemon zest.
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3
Cut butter and shortening into small chunks and add to the dry ingredients.
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4
Mix with a pastry blender or 2 forks until the mixture holds together in small crumbs.
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5
Sprinkle ice water over mixture and cut until the mixture holds together in balls.
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6
Gather it up, pressing it together and then divide into 2 even parts.
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7
Wrap in plastic wrap.
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8
Refrigerate for at least 30 minutes.
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9
Roll out half dough and fit into 9-inch deep-dish pie pan.
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10
Weight and bake bottom crust until golden brown.
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11
Sprinkle with chopped almonds and flour and bake for another 5 minutes.
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12
Cool slightly.
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13
Mix together mango slices, sugar, extract, spices, flour, zest and lemon or lime juice and pour into baked crust.
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14
Mixture should be moist but not wet.
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15
Roll out the other half of dough and fit over the pie.
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16
Crimp edges.
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17
Brush with egg and water wash. Cut vents in top and bake pie 45 to 50 minutes until crust is golden and filling is tender when fork is inserted.
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18
Serve warm with fresh whipped cream or a scoop of ice cream.
