Prep 15 mins
Cook 5 mins
This Dairy free Tropical Pie can be topped with fresh whipped cream if desired! A great summer time, Luau treat! 3 mangos diced and purred in a blender works great for the nectar if you can find the juice.
- 1 1⁄2 cups sliced bananas
- 1 1⁄4 cups mango nectar
- 1⁄2 cup sugar
- 1⁄8 teaspoon powdered ginger
- 1⁄8 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1⁄4 teaspoon salt
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 prepared baked pie shell
- Combine mango nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil over low heat.
- Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
- (Or you can cook in microwave oven stirring ever minute for 5 minutes total.).
- Combine with bananas and pour into baked pie shell.
- Chill. Serve with whipped cream.
Not bad, low in fat to boot! The 'custard' didn't stay firm enough for a nice cut. While I liked the banana and mango theme, I still found it lacking in just something to make it really stand out. Thanks, I love a cooling dessert on a hot day.
As a mango lover who has to avoid most dairy due to allergies, I was delighted to find this recipe. It is so easy and so good! Every tropical-fruit fan to whom I've served it has loved it. Two changes: 1) I use a pre-made graham cracker crust, and 2) instead of mango nectar, I puree enough (thawed) frozen mango chunks to make the amount called for in the recipe. I think it tastes better than the nectar, and it's easier than peeling fresh mangos.
Delicious pie, Rita! I also made it with a graham cracker crust but I will have to try it with a pastry crust next time. It's a very easy recipe also which is nice.