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FOR PIE CRUST
2 1/2 c All-purpose flour 4 tb Cold vegetable shortening
12 tb Cold butter, cut into 1/4- Pinch of salt
-inch pieces 6 tb Ice water
FOR MANGO FILLING
2 14-oz packages frozen mango, 1/4 c Sifted all-purpose flour
-thawed, or enough fresh 1/4 c Evaporated milk
-mangoes to make 2 C puree Pinch of salt
1 tb Fresh lime juice Pinch of nutmeg
1 c Sugar 2 Eggs separated
-FOR GARNISH-
Freshly whipped cream, opt. Frozen vanilla yogurt, opt.
Prepare plecrust: In a large bowl, combine flour, butter, shortening,
and salt and blend until the mixture resembles coarse meal. Add the
ice water and toss with a fork just until the water is incorporated.
Form the dough into a ball, flattening it somewhat. Dust lightly with
flour. Cover in plastic wrap or waxed paper and refrigerate for 1
hour.
On a floured surface, roll half of the dough out into a 1/8-inch-thick
circle. Fit dough into a 9-or 10-inch pie dish. Trim any excess dough
and press edges with the back of a fork. Chill for 1 hour before
using. Roll out excess dough 1/8 inch thick and cut into 1-inch-wide
strips using a pastry cutter. Place strips on waxed paper, cover and
refrigerate for 1 hour before using.
Prepare filling: In a medium-size saucepan, heat mango puree and lime
juice. Add sugar, flour, milk, salt, and nutmeg and cook mixture for 3
minutes. Remove from heat.
In a medium-size bowl, beat egg yolks and fold into mango mixture.
Beat egg whites to soft peaks and fold into mango mixture. Spread in
pie shell and decorate with strips of pastry dough. Bake in a
preheated 350’F oven for 40 minutes or until filling is set. Let cool
before serving. Serve with whipped cream or vanilla frozen yogurt if
desired.
House Beautiful/Sept/94 Scanned & fixed by Di Pahl & gg
Yields
8 servings
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