Mango tango pies Recipe

Name: Mango tango pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 large pie crust; 3 cup kesar mango puree; 1 cup plain yogurt; 1/2 cup cornstarch; 1/2 cup honey; 1 cup sugar; 15 oz coconut milk; 1 cup water; 1 nine inch pie pan deep dish; 1 cupcake pan with a dozen holes; 1 tbsp margarine

Servings: persons

2 large pie crust
3 cup kesar mango puree
1 cup plain yogurt
1/2 cup cornstarch
1/2 cup honey
1 cup sugar
15 oz coconut milk
1 cup water
1 nine inch pie pan deep dish
1 cupcake pan with a dozen holes
1 tbsp margarine

1
Preheat oven 350Fahrenheit
2
In a bowl mix yogurt, puree, honey, coconut milk, and cornstarch.
3
Take cupcake pan line with margarine then line ten holes with one pie crust.
4
Fill them with mango filling.
5
The two empty one fill half way with water.
6
Cook the pie crust for 15 minutes before filling
7
Put the second pie crust in the pie pan fill with the remaining mango mixture.
8
Sprinkle 1 teaspoon of sugar over each hole of the filled cupcake holes.
9
Sprinkle the rest over the mango filled pie.
10
Put the cupcake pan on bottom rack for 20-25 minutes.
11
Put the pie pan on top for 20-25 minutes then put on bottom for 20-25 minutes.
12
Pie will cook 45 minutes total
13
Let cool to firm.
14
Serve chilled or room temperature.
15
Note these are not super sweet but is meant to allow all flavors to be tasted but, none to over power the other, but the star is the kesar mango

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 2 large pie crust, 3 cup kesar mango puree, 1 cup plain yogurt, 1/2 cup cornstarch, and more.

Yes, Mango tango pies 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 tango pies

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