Homemade Mango Pie
A bright, tropical double-crust pie made with fresh mangoes and a tender, flaky crust. Made using Food Bank ingredients, this budget-friendly dessert comes out to just $0.22 per slice ($1.74 per pie).
Servings 8 Servings
Cost $0.22 per slice ($1.74 total pie using Food Bank mangoes)
Ingredients
- Betty Crocker Pie Crust Recipe Below
- 4 cups Mango Peeled and sliced
- ½ cup white sugar
- 3 tablespoons cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1 tablespoon butter or margarine cut into small chunks
Directions
- Preheat your oven to 400°F (200°C). Gently line a 9-inch pie plate with the bottom half of your rolled-out pie pastry.
- In a large bowl, toss your sliced mangoes, sugar, cornstarch, lemon juice, and cinnamon together until the fruit is well coated and a glossy glaze begins to form.
- Pour the mango filling directly into your prepared pie dish and dot the top evenly with your small chunks of butter or margarine.
- Cover with your second rolled-out crust disc. Pinch the edges together to seal, and cut a few small slits in the top crust so steam can escape.
- Bake for 45 minutes until the crust turns a rich golden brown and the filling juices are thick and bubbling. Let it cool completely before slicing so the pie sets properly.
Notes
Original Author: Maui Girl’s Mango Pie
- Budget Breakdown: $0.22 per slice ($1.74 total pie) when using Food Bank mangoes!
- Prevent a Soggy Bottom: Place a preheated baking sheet on your oven's lower rack and set your pie plate directly on top to crisp up the bottom crust.