| Here's one 2 1/2 cups peeled and sliced ripe mango
2 tablespoons quick-cooking tapioca
3/4 cup granulated sugar
1/4 teaspoon salt
1 tablespoon melted butter
pastry for two-crust pie, 9-inch
PREPARATION: Mango recipe directions:
Combine mango slices, tapioca, sugar, salt, and melted butter. Toss to combine; let stand for 15 to 20 minutes. Roll out half of the pastry very thin; line a 9-inch pie pan; trim edge. Roll out remaining pastry very thin. Fill shell with fruit mixture; moisten edge of crust. Place the top crust on filling, make several slits in top to vent steam. Trim top crust leaving it just a little larger than the pan. Press top crust and moistened bottom crust edge together; fold excess top under the bottom edge. Flute all around rim. Bake mango pie at 425° for about 50 to 60 minutes, or until top is well browned. |
Here is a link that might be useful: Mango Pie Recipe
