Mango Banana Pie
photo by Izy Hossack
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 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
directions
- 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.).
- Cool.
- Combine with bananas and pour into baked pie shell.
- Chill. Serve with whipped cream.
Reviews
-
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.
-
Yummy. If you like fruity desserts, this is a true treat. The market had overripe mangoes on sale and they were so sweet I only added 1 tablespoon of sugar. The mango pudding was smooth and silky with a little zing provided by the ginger and lemon. The bananas created a nice contrast in texture while building on the smooth fruity flavor. My one big change was using a pre-made graham cracker crust. It was just too hot to bake right now. The filling was good enough that I could have skipped the crust altogether and made some great parfaits. Thanks Rita.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey