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!
Loved this. Very easy and quick. I did it in tart shells. Made it easy to share.
Easy to make. No corn starch so used arrowroot and a little glutonous rice flour to thicken. Nice refrigerator pie. Rum really makes it!
I've made 4 of these pies now and they have been a hit. I made only one change, I used reg. butter and omitted the salt and you can't tell. Dark rum, fantastic! Soft ripe mango's work best and have best flavor, but the slightly crisper ones had their own fabulousnessness. Thanks for posting
I deviated from your recipe a bit based on what I had on hand. I did half mango, half papaya; used crescent roll dough for crust and rum extract (as we're not drinkers) and it turned out so delicious! Rave reviews from husband & I both.
Wonderful Pie! I paired this with My No Roll Pie Crust, which was easy and delicious. My mangos unfortunatly were not very ripe so they were a bit crisper, but the pie still tasted very good. When I boiled the liquid, I did it between 5 and 6 and once it got going it thickened extremely quickly. Mine didn't quite reach transparent, it was foggy, but it was getting so thick I worried if I boiled it longer it woudl harden. So I took it of then and there were no problems dispite the fogginess. I also accidently used spiced rum, and it was still great though I can imagine dark rum is better. Great pie!
Loved it! So unusual with the mangos. The filling was perfectly balanced; flavourful but not sickly sweet or overly musky from the mangos. Thanks for posting!