Thursday, January 23, 2014

Deep Dish Mango Pie

Before leaving Australia two weeks ago, I took advantage of the abundance of mangoes we have ripening on the tree outside of the house.  A hot spring with below average rainfall stunted the growth of the mangoes, and they're not as large as past years; but it also means they matured and began to ripen more quickly.  This is a mango recipe that I made up as I went along, but the finished product is so worth it.

Deep Dish Mango Pie
To start, get a pie dish, the deeper set the better.  Add a spoonful of butter and a teaspoon of sugar to the dish, and melt inside of your oven...

For this recipe, I used three ripe mangoes; four may have been a better go but I worked with what I had at the time.

An easy way to cut mangoes it to make two cuts, slightly off center, leaving the seed with a small sliver of skin around it.  Dice the mango (with the skin still on) and you can easily scoop the chunks out with a spoon (similar to cutting up an avocado).  Another great part of cutting the mango this way is that you can remove the skin from around the seed, and enjoy the tasty bits that stick to the seed.

Next, you'll need a large mixing bowl.  In it, you will add in the three diced mangoes, 2 (or 3) spoonfuls of sugar, and 1/2 cup self-raising flour.  Mix these ingredients together.

Now you'll take the contents from the bowl and add them into the deep dish (containing the butter and sugar combination).  Mix all of these together in the pie dish.  Now you'll need to get a smaller (oven-safe) dish to melt an additional two spoonfuls of butter (not pictured).

Back to the mixing bowl, you'll combine 2 spoonfuls of sugar, 1/4 cup self-raising flour, 1/4 cup milk, 1 teaspoon of cinnamon, 2 drops of vanilla essence, and the 2 spoonfuls of butter you just melted.

Pour the mixture from the bowl into the deep dish...

...and lightly mix the entire combination.

I choose to bake most of my dishes this size in a smaller convection oven.  In the event that you like consuming more energy, and using your larger oven, go for it.  In either case, you'll need an oven set to 180C (around 350F). After ten minutes, I sprinkled a bit of sugar on top to enhance the browning process.

After 35 minutes (total baking time) you'll find a perfectly browned pie waiting in your oven.  I did not preheat my convection oven, so the pie took 35 minutes...if you decided to preheat your oven, check to see the pie is not ready after 25-30 minutes.

Enjoy...and please leave some feedback about your baking experience after trying this recipe!

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Add More Green by Nick Kovaleski is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.