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Maui Girl's Mango Pie
Prep
25 mins
Cook
45 mins
Servings
8
Difficulty
Hard
This mango pie is my go to dessert whenever I want something that tastes like a tropical vacation. Fresh mangoes are naturally sweet and packed with vitamin C, so you're getting a little bit of nutrition along with that delicious indulgence. The best part? It comes together in just 70 minutes total, making it perfect for weeknight entertaining or when you need a show stopping dessert without spending all day in the kitchen. The warm cinnamon brings out the mango's natural sweetness while the buttery crust keeps everyone coming back for seconds.
Ella x
Ingredients
- pastry for a double-crust 9-inch piepastry for a double-crust 9-inch pie
- 44 cups peeled and sliced mango
- ½ cup white sugar½ cup white sugar
- 33 tablespoons cornstarch
- 22 teaspoons lemon juice
- 11 teaspoon ground cinnamon
- 11 tablespoon butter, cut into small chunks
Detail level
Instructions
- 1
Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with half of the pie pastry. Set aside.
- 2
Combine mango, sugar, cornstarch, lemon juice, and cinnamon in a bowl; stir until the sugar has dissolved. Transfer mango mixture into the prepared pie pan. Dot the mixture with the butter, then cover with the top crust. Pinch the edges of the top and bottom crusts together to seal. Cut several vents on the top crust.
- 3
Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.
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