Mango Pie

If you’ve ever been on a cruise in Mexico, you’ve probably been to Cozumel, the port city known for its Mayan ruins and the Festival of El Cedral, similar to a Mexican state fair. There were fantastic costumes and stalls of many foods from all over the island. My friends and I didn’t spend a lot of time at the festival, but we stopped for some mango hand pies made by a beautiful Mexican woman dressed in a colorful dress covered in ruffles and lace. I particularly loved those pies because they weren’t too sweet and tasted almost like a pumpkin pie from my childhood. I make mango pie with canned mango puree, but if you’ve got ripe mangos, you can puree them yourself to make the delicious filling. I’ve tried it both ways, and the canned puree tastes perfectly good to me!

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Ingredients

Serves 8

Mango Pie Filling:

• 24 ounce can mango purée

• ½ cup sugar

• 2 teaspoons ground cinnamon

• 2 eggs, beaten

• 5 tablespoons cornstarch

• ½ teaspoon kosher salt

Crust:

• 1 ½ cups all purpose flour

• ½ teaspoon kosher salt

• 1 stick (4 ounces) butter, cut into pea-size pieces

• ½ cup cold water

Whipped Cream:

• 2 cups heavy whipping cream

• 2/3 cup powdered sugar

• 1 teaspoon ground cinnamon

Process

Crust:

In a food processor, pulse the flour, salt, and butter until the butter is incorporated. Add the water slowly while pulsing the processor. You may need to add a few more drops of water, if necessary. Dough should stick together when pressed in your hands but should not be too wet. Form dough into a disc and wrap in plastic wrap tightly. Refrigerate for at least 30 minutes. Remove dough and put on a floured board. With a rolling pin, roll out to ¼” thick. Put into a 9” pie pan and crimp edges. Make the filling.

Filling: 

Preheat oven to 375 degrees. In a large bowl, mix all the ingredients well. Pour into pie crust and bake for 50 minutes, until filling is set, and crust is golden. Let cool completely. Serve with cinnamon whipped cream.

Whipped Cream:

Using a mixer, whip the cream, adding the powdered sugar and cinnamon gradually. Mix until cream has soft peaks. Serve cold.