Check out this instructional video showing how to cut a mango. If you don’t have a Mango Splitter, you need one!
OXO 6.75-in. Stainless Good Grips Mango Splitter
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Short Crust Pastry For 9-inch Pie Plate:
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
2 tablespoons lard, chilled and cut into small pieces
3 tablespoons cold water
Sift the flour, sugar and salt together into a large bowl. Rub the fat into the flour with the fingertips until the mixture is crumbly. Sprinkle water over the mixture and mix lightly to a stiffish dough. Gather into a ball, wrap in waxed paper and chill until firm enough to roll out. Turn on to a floured board and roll out into a circle large enough to line the pie plate. Brush the pie plate with melted butter. Roll the pastry round the rollig pin and unroll it into the pie plate, Press the pastry lightly into the sides of the pan, and over the rim. Trim away any excess, and crimp the edges with a fork or the fingers. Prick the bottom with a fork. Bake shell on the center of an oven preheated to 350 degrees for 25 minutes, or until golden brown. If air bubbles form, prick bottom of shell two or three times during the the first 10 minutes of baking. Cool before chilling.
Filling For Pie:
Large, fleshy mango, weighing about 1 1/2 pounds
3 tablespoons lime juice
1/2 cup sugar
1/4 cup water
1 tablespoon arrowroot
Carefully peel the mango. Feel with the tip of a small, sharp knife where the seed is, and cut off two slices lengthwise, down each side of the mango as close to the seed as possible. Cut each slice nto lengthwise strips about 1/4-inch thick, sprinkle with a little of the lime juice and set aside. Cut all the remaining flesh off the seed. There should be about one cup of pulp. Put the pulp into a saucepan with the sugar,remaining lime juice and water and cook until soft, about 10 minutes. Rub through a sieve, return to the saucepan and stir in the arrowroot mixed with a little cold water, and cook until thickened, stirring constantly. Cool slightly. Arrange the mango slices in the baked pastry shell in an overlapping pattern, using the shorter pieces to fill in the sides. Spoon the puree over these pieces evenly. Chill well before serving. Serve plain, or with custard, whipped cream, or ice cream to taste. Serves 6.
American Beverage Finest Call Mango Puree (Case of 12 One Liter Bottles)
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Have you ever tried a Mango Muffin? Mango Muffins are delicious! Check out this recipe for Mango Muffins… feel free to share your comments on how you like, or don’t like, Mango Muffins.
Mango Muffins Recipe
1 large ripe mango
2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
¼ cup vegetable oil
2 large eggs, beaten
1 teaspoon almond extract
Preheat the oven to 400˚F. Lightly grease 12 muffin cups. Peel the skin from the mango with a vegetable peeler. Cut the mango vertically, with a sharp knife, sliding the knife along the seed on one side. Repeat on other side of the seed; cut any mango away from around the seed and chop the mango (medium dice).
Combine the flour, sugar, baking powder, and salt in a large mixing bowl; mix well. Combine the milk, oil, eggs, and almond extract in a medium bowl; whisk until smooth. Add the milk mixture to the flour mixture; stir just until moistened. Stir the chopped mango gently into the batter. Divide the batter evenly among the prepared muffin cups.
Bake the Mango Muffins until golden, 20 – 25 minutes. Remove the Mango Muffins from the cups and place on a wire rack to cool slightly.
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