Mango Meringue Pie
- Reviews 1
Ready In: 1 hr
Serves: 10
Ingredients
Base
- 1 1⁄2 cups plain flour
- 4 tablespoons reduced fat margarine
- 1⁄4 cup sugar
Pastry
- 4 tablespoons mango nectar
- 600 ml mango nectar
- 1⁄4 cup sugar
- 7 tablespoons custard powder
- 1 (450 g) can drained mangoes, slices
Meringue
- 3 egg whites
- 3⁄4 cup sugar
Directions
- Preheat oven to 180°C.
- To make base blend flour, 1/4 cup sugar, and margarine in food processor.
- Slowly add in nectar till combined.
- Roll pastry out on lightly floured surface to fit a 243cm pie plate.
- Coat plate with cooking spray and using a rolling pin to lift pastry onto pie place, bake in oven until lightly browned.
- To make filling combine mango nectar, sugar and custard powder in a medium size saucepan and bring to boil stirring constantly till the mixture thickens.
- To make meringue in a medium size mixing bowl beat egg white on high speed until soft peaks form.
- Gradually add in sugar, beating well until sugar has dissolved.
- To assemble pie, spread mango slices evenly over cook pastry.
- Spoon over custard and top with meringue.
- Bake for 10-15 minutes in a moderate oven until lightly browned.
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