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Mango Pie

Photo: Jan Smith
Yield 12 servings (serving size: 1 wedge)
Crystallized ginger lends the mango filling a sweet, peppery bite.

Ingredients

  • Crust:
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 5 tablespoons chilled butter, cut into small pieces
  • 3 tablespoons vegetable shortening, chilled
  • 10 tablespoon ice water
  • Cooking spray
  • Filling:
  • 2/3 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 4 1/2 cups (1/2-inch-thick) mango wedges (about 4 medium)
  • 1 tablespoon chilled butter, cut into small pieces
  • Topping:
  • 1 1/2 teaspoons fat-free milk
  • 2 tablespoons chopped crystallized ginger
  • 1 tablespoon granulated sugar

Nutrition Information

  • calories 274
  • caloriesfromfat 30 %
  • fat 9.1 g
  • satfat 4.4 g
  • monofat 2.6 g
  • polyfat 1.1 g
  • protein 3.1 g
  • carbohydrate 46.1 g
  • fiber 1.8 g
  • cholesterol 15 mg
  • iron 1.6 mg
  • sodium 146 mg
  • calcium 25 mg

How to Make It

  1. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk. Cut in 5 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add water, stirring just until moist. Divide dough into two equal portions. Gently press each portion into a 4-inch circle on a sheet of plastic wrap; cover. Chill 30 minutes.

  2. Preheat oven to 425°.

  3. Unwrap dough; place 1 portion chilled dough on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate coated with cooking spray.

  4. To prepare filling, combine 2/3 cup brown sugar and cornstarch in a large bowl, stirring well with a whisk. Add mango; toss to coat. Add mango mixture to prepared pie plate; sprinkle evenly with 1 tablespoon butter.

  5. Unwrap dough; place remaining chilled dough portion on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough over mango mixture. Press edges of dough together. Fold edges under; flute. Cut several slits in top of dough to allow steam to escape.

  6. To prepare topping, brush top of dough with milk. Combine ginger and granulated sugar; sprinkle evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 20 minutes. Reduce oven temperature to 375°; bake an additional 30 minutes or until pie is golden brown. Cool completely on a wire rack.