This recipe has never before been posted on this blog because I don't have a good picture. But it is tasty and healthy. Enjoy!
Adapted from the Better Homes & Gardens cookbook recipe for peach glace pie. My changes: reduced the amount of sugar, substitute mangos for peaches. There are turpentiney mangos and there are sweet ones. If you get good ones, they can taste just like peaches.
1 baked pastry shell (i.e. pie crust)
1.5 to 2 kilos mangos (about 5 to 7), cubed
1/3 to 1/2 cup sugar
2 T cornstarch
For glaze, in a blender combine 1 cup of the mango and 2/3 cup water. (If using apple juice instead of water, you can use just 1/3 cup sugar later.) Cover and blend until smooth. Add enough additional water to the mixture to equal 1 1/2 cups. In a medium saucepan combine sugar and cornstarch; stir in blended mango mixture. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Cool for 10 minutes without stirring.
Spread about 1/4 cup of the glaze over the bottom and sides of the pastry shell. Layer half of the mango cubes, then half the remaining glaze, then the rest of the mango cubes, then the rest of the glaze. Chill 1 to 2 hours. According the book, the glaze may begin to water out after two hours, but in my experience this takes several days, and our pies never survive that long (I'm the main culprit there. Hey, mangos are a good source of folic acid!)
(The easiest way to get the meat off a ripe mango is to make two cuts on either side of the large central seed. You now have three pieces. One is the seed, still surrounded by lots of meat. Cut as much meat off of it as you can. The other two pieces are each an oval of somewhat leathery skin with meat on one side. Score the meat in a grid shape, then just slide your knife along next to the skin, and the meat will come off, already cubed because you scored it.)
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