Recipe by It's loose again
I just made it up after getting a good deal on mangoes. If available, use Appleton Estate Jamaica Rum. Please, no light rums or spiced rums.
Top Review by xtinavidal
When a neighbor gave me 4 buckets of mangoes from his mango tree, he hinted that I try making a mango pie. I was hesitant because why cook and ruin a perfectly delicious sweet mango? Then I found this recipe! Everybody loved it and it exceeded my expectations. I used a Trader Joe's pie crust, less turbinado sugar for the filling the raw mangoes will be suspended in and served it with a bit of whipped cream and organic unsweetened flake coconut and it was divine ! I am making 2 more pies as we speak!
- 2 large mangoes, peeled, pitted and sliced
- 1 tablespoon fresh lemon juice
- 3⁄4 cup unbleached cane sugar, separated
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1⁄8 teaspoon salt
- 1 tablespoon rum
- 1 prepared 9 inch pie shell
Directions See How It's Made
- Bake pie shell according to package directions.
- Drizzle lemon juice over mango slices and mix lightly.
- Add 1/4 cup of sugar and toss gently.
- Set aside for 1 hour.
- Drain mango, reserving syrup.
- Add enough water to syrup to measure 1 cup of liquid.
- Combine 1/2 cup of sugar and cornstarch in a saucepan.
- Stir in the mango liquid until thoroughly blended.
- Stirring constantly, bring mixture to a boil; boil until thick and clear.
- Stir in rum.
- Remove from heat and blend in butter and salt.
- Gently mix in mango slices.
- Turn into baked pie shell, cool and chill.