Mango-Lime Icebox Pie

Mango-Lime Icebox Pie Recipe
Randy Mayor; Melanie J. Clarke
Look for mango nectar in the Latin foods section of your supermarket.

Yield:

9 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 267
Caloriesfromfat 30 %
Fat 9 g
Satfat 3 g
Monofat 3.3 g
Polyfat 2 g
Protein 3.4 g
Carbohydrate 44.4 g
Fiber 0.5 g
Cholesterol 56 mg
Iron 0.3 mg
Sodium 190 mg
Calcium 14 mg

Ingredients

Crust:
Filling:
1 cup mango nectar
3/4 cup sugar
1/2 cup fresh lime juice (about 4 limes)
1/4 cup cornstarch
1/4 cup fresh orange juice
2 large eggs
2 1/2 tablespoons butter
2 teaspoons grated lime rind
Meringue:
3 large egg whites
1/8 teaspoon salt
1/2 cup sugar
1/4 cup water
Grated lime rind (optional)

Preparation

Prepare and bake Piecrust in a 9-inch pie plate. Cool completely on a wire rack.

To prepare filling, combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.

Remove from heat; stir in butter and 2 teaspoons rind. Spoon mango mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until mango mixture comes to room temperature, stirring occasionally. Remove bowl from ice; spoon mango mixture into prepared crust. Cover and chill 8 hours or until firm.

To prepare meringue, place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1/2 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Spread meringue over filling; garnish with rind, if desired.

Note:

June 2002
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