Total Time
25mins
Prep 25 mins
Cook 0 mins

From Cooking Light - posted here for safe-keeping. Instead of the meringue topping, two cups of whipped cream can be spread over top as a substitution.

Ingredients Nutrition

Directions

  1. To prepare filling:.
  2. Combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk.
  3. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.
  4. Remove from heat, stir in butter and 2 teaspoons rind.
  5. Spoon mango mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until mango mixture comes to room temperature, stirring occasionally.
  6. Remove bowl from ice; spoon mango mixture into prepared crust.
  7. Cover and chill 8 hours or until firm.
  8. To prepare meringue:.
  9. Place egg whites and salt in a large bowl.
  10. Beat with a mixer at high speed until soft peaks form.
  11. Combine 1/2 cup sugar and water in a saucepan; bring to boil.
  12. Cook, without stirring, until candy thermometer registers 238 degrees.
  13. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.
  14. Spread meringue over filling; garnish with rind, if desired.