Look for mango nectar in the Latin foods section of your supermarket.

Recipe by Cooking Light June 2002

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Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
9 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

267 calories; calories from fat 30%; fat 9g; saturated fat 3g; mono fat 3.3g; poly fat 2g; protein 3.4g; carbohydrates 44.4g; fiber 0.5g; cholesterol 56mg; iron 0.3mg; sodium 190mg; calcium 14mg.
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