Mango Pie With Coconut Crust Recipe

Name: Mango Pie With Coconut Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups all-purpose flour; 1/2 teaspoon salt; 2/3 cup cold butter, cubed; 2/3 to 3/4 cup ice water; 5 cups sliced peeled mangoes (about 4 large); 2 tablespoons dark rum or orange juice; 1/3 cup sugar; 2 tablespoons quick-cooking tapioca; 3/4 teaspoon ground ginger; 1/4 teaspoon ground cardamom; Dash white pepper; 1/8 teaspoon salt; 1/3 cup sweetened shredded coconut, toasted

Servings: persons

2-1/2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold butter, cubed
2/3 to 3/4 cup ice water
5 cups sliced peeled mangoes (about 4 large)
2 tablespoons dark rum or orange juice
1/3 cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
Dash white pepper
1/8 teaspoon salt
1/3 cup sweetened shredded coconut, toasted

1
In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
2
Preheat oven to 400u00b0. In a large bowl, toss mangoes with rum. In a small bowl, mix sugar, tapioca, spices and salt. Gently stir into fruit mixture; let stand 15 minutes.
3
Sprinkle the coconut on a lightly floured surface. Place one half of dough on coconut; roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate, coconut side down. Trim pastry even with rim. Add filling.
4
Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge.
5
Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

702

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2-1/2 cups all-purpose flour, 1/2 teaspoon salt, 2/3 cup cold butter, cubed, 2/3 to 3/4 cup ice water, and more.

Yes, Mango Pie With Coconut Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango Pie With Coconut Crust

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