Mangoe Cream Pie Recipe
Ingredients
- For the pie:
- 1 recipe double crust pie dough
- 6-8 large mangoes, peeled and cut into 1/2-inch to 3/4-inch slices
- 1/4-1/2 cup sugar (depending on how sweet the mangoes are)
- 1 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 3 tablespoons flour
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 teaspoon vanilla
- 1 egg beaten with 1 tablespoon water to make an egg wash
- toasted coconut, to garnish
- For the Citrus Whipped Cream:
- 1 cup cold whipping cream
- 1 teaspoon vanilla
- 1 tablespoon sugar
- 2 teaspoons lime zest
- 2 teaspoons lemon zest
Directions
- Slice your mangoes and put them in a bowl
- Combine the mangoes with sugar, spices, flour, 1 teaspoon lemon zest, lemon juice, lime juice, and vanilla to make the filling.
- Roll out the first half of the dough and lay into a pie plate. Pour in the filling.
- Roll out the second half of the dough and cover the pie. Crimp to seal the edges. Cut a few slits in the top of the pie to serve as vent holes.
- Brush with egg wash.
- Place the pie on the heated baking sheet in the oven and bake for 10 minutes. Lower the heat to 350 degrees and continue baking for another 50-55 minutes, until golden. If the edges are browning too fast, you can cover them with foil. Cool for an hour before serving.
- While the pie is cooling, make the whipped cream by combining the cream, vanilla, sugar, lime zest, and lemon zest in a bowl. Beat rapidly until you reach the desired consistency.
- Serve the pie with whipped cream and toasted coconut.
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