Name: Mango Pie with Coconut Crust
Prep time: 50 min
Cook time: 50 min
Yield: 8
Ingredients: 2-1/2 cups all-purpose flour -; 1/2 teaspoon salt -; 2/3 cup cold butter, cubed -; 2/3 to 3/4 cup ice water -; 5 cups sliced peeled mangoes (about 4 large) -; 2 tablespoons dark rum or orange juice -; 1/3 cup sugar -; 2 tablespoons quick-cooking tapioca -; 3/4 teaspoon ground ginger -; 1/4 teaspoon ground cardamom -; Dash white pepper -; 1/8 teaspoon salt -; 1/3 cup sweetened shredded coconut, toasted -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Mango Pie with Coconut Crust

1. 2-1/2 cups all-purpose flour -

2. 1/2 teaspoon salt -

3. 2/3 cup cold butter, cubed -

4. 2/3 to 3/4 cup ice water -

5. 5 cups sliced peeled mangoes (about 4 large) -

6. 2 tablespoons dark rum or orange juice -

7. 1/3 cup sugar -

8. 2 tablespoons quick-cooking tapioca -

9. 3/4 teaspoon ground ginger -

10. 1/4 teaspoon ground cardamom -

11. Dash white pepper -

12. 1/8 teaspoon salt -

13. 1/3 cup sweetened shredded coconut, toasted -

How to cook deliciously - Mango Pie with Coconut Crust

1. Stage

In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.

2. Stage

Preheat oven to 400°. In a large bowl, toss mangoes with rum. In a small bowl, mix sugar, tapioca, spices and salt. Gently stir into fruit mixture; let stand 15 minutes.

3. Stage

Sprinkle the coconut on a lightly floured surface. Place one half of dough on coconut; roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate, coconut side down. Trim pastry even with rim. Add filling.

4. Stage

Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge.

5. Stage

Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.