Mango Pie

Guests for dinner and dessert crisis – Scouring through the pantry, my eyes land on a kesar Mango pulp tin and ideas course through the brain – hmm…that might just be it! Mango pie. I have made mango pies before from another good friend’s recipe. But that was with a graham cracker pie crust – However, since Jan visited my blog and taught me the untold joys of a nutty pie crust, I could not wait to try it out on my own. No Pecans as the recipe for the crust called for, but in the freezer lay some chopped walnuts and hazelnuts…. Once you’ve decided to go nutty, how does it matter how or which nuts, right? J

So I got to work on the crust – Simple and very easy recipe

Then, I went on line looking for an eggless pie filling – Not too many out there, but I quite fancied the filling from Mike’s Table – He’d used honey and condensed milk both of which i had readily available – However, his recipe called for eggs and there were couple of others that suggested corn starch as a sub for eggs. I did not get to take any pics of the cut pie, since we were at the table with out guests and it cleaned slipped my mind, else you would know what I mean – while it certainly was NOT falling apart, cutting it had to be a delicate operation done with finesse. One might say that who cares about the shape etc since anyway it becomes a chewed up mush on out mouths …but I can never be too particular about getting it just so!!

My mind buzzing with ideas, I set to work on the filling –

Now the filling tasted really yummy or spectacular as my hubby says, but it did not set and solidify as well as it might have had I a) used eggs – not an option I want to entertain or b) used more cornstarch than I did ---

Let’s take this in steps, shall we?

For the Crust

1 cup whole wheat flour

1 cup crushed nuts

¼ cup brown sugar

1 stick of butter melted (I used salted butter)

Preheat oven to 350 degrees.  Mix all ingredients and press into 9  inch to 11 inch tart pan, making crust very thin.  Bake 10 minutes until light brown.  Cool before spreading filling.

For the Pie Filling

1 can of Kesar Mango pulp

1 can of sweet condensed milk

1 tsp of crushed cardamom seeds

3 tsp of corn starch

½ cup of honey

1 tbsp of pure orange extract

Preparation

In a bowl, mix well the mango pulp, cornstarch and honey

Pour in a saucepan and gently heat on medium flame until it thickens a bit

Remove from flame.

Add the condensed milk and cardamom and whisk into the mango pulp

All it to cool

Now in the cooled crust, add the cooled filling and set in the fridge until it needs to be served.

NOTE: I would advise that you make it a day in advance, unlike how I did it – It may help the filling set better

Add some crushed pistachios on the top of the pie. Serve by itself  or with a scoop of ice cream – go ahead and indulge!

Goes to Reva of Kaarasaaram's Mango Event

Mango Pie

Guests for dinner and dessert crisis – Scouring through the pantry, my eyes land on a kesar Mango pulp tin and ideas course through the brain – hmm…that might just be it! Mango pie. I have made mango pies before from another good friend’s recipe. But that was with a graham cracker pie crust – However, since Jan visited my blog and taught me the untold joys of a nutty pie crust, I could not wait to try it out on my own. No Pecans as the recipe for the crust called for, but in the freezer lay some chopped walnuts and hazelnuts…. Once you’ve decided to go nutty, how does it matter how or which nuts, right? J

So I got to work on the crust – Simple and very easy recipe

Then, I went on line looking for an eggless pie filling – Not too many out there, but I quite fancied the filling from Mike’s Table – He’d used honey and condensed milk both of which i had readily available – However, his recipe called for eggs and there were couple of others that suggested corn starch as a sub for eggs. I did not get to take any pics of the cut pie, since we were at the table with out guests and it cleaned slipped my mind, else you would know what I mean – while it certainly was NOT falling apart, cutting it had to be a delicate operation done with finesse. One might say that who cares about the shape etc since anyway it becomes a chewed up mush on out mouths …but I can never be too particular about getting it just so!!

My mind buzzing with ideas, I set to work on the filling –

Now the filling tasted really yummy or spectacular as my hubby says, but it did not set and solidify as well as it might have had I a) used eggs – not an option I want to entertain or b) used more cornstarch than I did ---

Let’s take this in steps, shall we?

For the Crust

1 cup whole wheat flour

1 cup crushed nuts

¼ cup brown sugar

1 stick of butter melted (I used salted butter)

Preheat oven to 350 degrees.  Mix all ingredients and press into 9  inch to 11 inch tart pan, making crust very thin.  Bake 10 minutes until light brown.  Cool before spreading filling.

For the Pie Filling

1 can of Kesar Mango pulp

1 can of sweet condensed milk

1 tsp of crushed cardamom seeds

3 tsp of corn starch

½ cup of honey

1 tbsp of pure orange extract

Preparation

In a bowl, mix well the mango pulp, cornstarch and honey

Pour in a saucepan and gently heat on medium flame until it thickens a bit

Remove from flame.

Add the condensed milk and cardamom and whisk into the mango pulp

All it to cool

Now in the cooled crust, add the cooled filling and set in the fridge until it needs to be served.

NOTE: I would advise that you make it a day in advance, unlike how I did it – It may help the filling set better

Add some crushed pistachios on the top of the pie. Serve by itself  or with a scoop of ice cream – go ahead and indulge!

Goes to Reva of Kaarasaaram's Mango Event