Banana And Mango Pie Recipes

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PINEAPPLE MANGO BANANA PIE



Pineapple Mango Banana Pie image

If you like a taste of the tropics you will like this pie. This pie is a great spring and summer dessert. Use fresh, ripe pineapple and mango and bananas that are brown all over. They will act as a binding agent but leaves lots of moisture in the pie.

Provided by Home Chef Hayes

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Pineapple Pie

Time 2h20m

Yield 9

Number Of Ingredients 11

2 cups 1/2-inch pieces fresh pineapple
2 cups 1/2-inch pieces fresh mango
2 ripe bananas, mashed
1 tablespoon lime juice
¾ cup white sugar
3 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1 pinch salt
1 tablespoon butter, cut into small pieces
1 double crust ready-to-use pie crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Drain pineapple and mango in a fine mesh strainer fitted over a bowl. Transfer pineapple and mango to a large bowl; mix in bananas and lime juice.
  • Mix sugar, tapioca, cinnamon, ginger, and salt in a separate bowl. Add sugar mixture to fruit mixture; toss to coat. Fold in butter pieces. Set aside until flavors have blended, 15 to 30 minutes. The longer it sits, the better it will set up during baking.
  • Press 1 pie crust into a 9-inch plate plate; spoon fruit mixture into pie crust. Top with the second pie crust, crimping the edges together to seal. Cut a few slits in the top crust for ventilation during baking. Line the crust edges with aluminum foil to prevent burning.
  • Bake in the preheated oven for 25 minutes. Remove aluminum foil and bake until crust is golden brown, 20 to 25 minutes. Cool completely on a wire rack.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 45.5 g, Cholesterol 3.4 mg, Fat 8.2 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 2.5 g, Sodium 114.5 mg, Sugar 29 g

BANANA MANGO PIE



Banana Mango Pie image

I made a banana pie and shared it with neighbors. They thought it was apple. This just combines banana and mango. It is really good.

Provided by Ambervim

Categories     Pie

Time 50m

Yield 1 Pie

Number Of Ingredients 9

4 cups mangoes, ripe yet firm, sliced
4 cups bananas, sliced
1 cup sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
3 tablespoons cornstarch
1 tablespoon orange juice (lemon or lime will work fine)
1 tablespoon butter
1 pie crust

Steps:

  • Preheat oven to 350°F.
  • Prepare your pie pan. Roll dough and place bottom crust. Fork holes in a nice pattern.
  • In a bowl mix mangos and bananas. Add sugar, cinnamon, nutmeg, cornstarch and OJ. Mix well.
  • Place mix in pie pan. Place pinches of butter on top.
  • Place top crust and pinch shut. Fork holes in a nice pattern on top.
  • Brush with a little milk or egg and sprinkle with sugar.
  • Bake until golden on top.

Nutrition Facts : Calories 2839, Fat 76.7, SaturatedFat 24.1, Cholesterol 30.5, Sodium 1054.3, Carbohydrate 546.8, Fiber 36.3, Sugar 365.5, Protein 23.6

BANANA AND MANGO PIE



BANANA AND MANGO PIE image

Categories     Fruit     Quick & Easy

Yield 8 people

Number Of Ingredients 10

1 8 inch pre-made pasty shell or pie crust
Filling:
2 small ripe bananas
1 mango peeled and sliced
3 1/2 tbsp corn starch
6 tbsp (raw) sugar
1 1/4 cup soy milk
2/3 cup coconut milk
1 tsp vanilla
coconut chips or flakes for decoration

Steps:

  • peel and slice banana and mango, arrange half in the base of pastry shell Place cornstarch and sugar in pan an dmix together. Whisk in soy milk and coconut milk gradually until combined. Simmer over low heat while whisking constantly for 2-3 minutes until thick. Stir in canilla extract, then spoon mixture over the fruit. Top with remaining fruit and coconut flakes/chips. Let chill in fridge at least 1 hour before serving.

MANGO PIE



Mango Pie image

Provided by Food Network

Categories     dessert

Number Of Ingredients 18

2 1/2 cups unbleached all-purpose flour
3 tablespoons confectioners' sugar
1 teaspoon salt
1 teaspoon lemon zest
1 stick butter, chilled
1/2 cup solid vegetable shortening, chilled
1/3 to 1/2 cup ice cold water
1/4 cup almonds, finely chopped
1 tablespoons unbleached flour, toasted
5 cups (4 or 5 large) mangoes peeled and cut into 1/2-inch to 3/4-inch slices
1/2 cup granulated sugar
1 tablespoon almond extract
2 teaspoons cinnamon powder
2 tablespoons flour (or more depending on how wet mixture is)
1 teaspoon lemon zest
2 teaspoons lemon or lime juice
1 egg beaten with 2 tablespoons water
Whipped cream or ice cream, for garnish

Steps:

  • Preheat oven to 350 degrees.
  • Prepare piecrust by mixing together flour, sugar, salt and lemon zest. Cut butter and shortening into small chunks and add to the dry ingredients. Mix with a pastry blender or 2 forks until the mixture holds together in small crumbs. Sprinkle ice water over mixture and cut until the mixture holds together in balls. Gather it up, pressing it together and then divide into 2 even parts. Wrap in plastic wrap. Refrigerate for at least 30 minutes. Roll out half dough and fit into 9-inch deep-dish pie pan. Weight and bake bottom crust until golden brown. Sprinkle with chopped almonds and flour and bake for another 5 minutes. Cool slightly.
  • Mix together mango slices, sugar, extract, spices, flour, zest and lemon or lime juice and pour into baked crust. Mixture should be moist but not wet. Roll out the other half of dough and fit over the pie. Crimp edges. Brush with egg and water wash. Cut vents in top and bake pie 45 to 50 minutes until crust is golden and filling is tender when fork is inserted.
  • Serve warm with fresh whipped cream or a scoop of ice cream.

MANGO BANANA PIE



Mango Banana Pie image

This Dairy free Tropical Pie can be topped with fresh whipped cream if desired! A great summer time, Luau treat! 3 mangos diced and purred in a blender works great for the nectar if you can find the juice.

Provided by Rita1652

Categories     Dessert

Time 20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

1 1/2 cups sliced bananas
1 1/4 cups mango nectar
1/2 cup sugar
1/8 teaspoon powdered ginger
1/8 teaspoon cinnamon
1 tablespoon lemon juice
1/4 teaspoon salt
3 tablespoons cornstarch
3 tablespoons cold water
1 prepared baked pie shell

Steps:

  • Combine mango nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil over low heat.
  • Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
  • (Or you can cook in microwave oven stirring ever minute for 5 minutes total.).
  • Cool.
  • Combine with bananas and pour into baked pie shell.
  • Chill. Serve with whipped cream.

Nutrition Facts : Calories 199.2, Fat 7.6, SaturatedFat 1.9, Sodium 190.4, Carbohydrate 32.1, Fiber 1.6, Sugar 16, Protein 1.7

BANANA MANGO CREAM PIE



Banana Mango Cream Pie image

Yield One 8 Inch Pie

Number Of Ingredients 13

CRUST
1/2 cup dates
1 cup water
1 cup raw or untoasted cashew nuts
1 cup raw or untoasted walnuts
1 teaspoon organic vanilla extract
FILLING
1/2 cup raw or untoasted cashew nuts
2 ripe mangos peeled and cut into chunks
2 ripe bananas peeled and cut into chunks
1/2 cup dried mango slices, soaked in warm water for 5 minutes
1/2 cup dried flaked coconut
1 teaspoon organic vanilla extract

Steps:

  • 1. Place the dates in the water and let soak for 1 hour, or until soft. Reserving the soaking liquid, drain the dates and set them aside. 2. To make the crust, place the cashews and walnuts in a food processor and chop until completely ground. Add the dates and vanilla and pulse until fully combined. If necessary, add the reserved soaking liquid 1 or 2 tablespoons at a time until the crust has a cookie dough-like consistency. 3. Transfer the mixture to an 8-inch springform or pie pan (springform pans work best because the sides are removable) and press it evenly and firmly on the bottom and side. 4. To make the filling, place the cashews in a food processor and finely chop. Add the mangos, bananas, soaked dried mango (be sure to drain before adding), coconut, and vanilla, and pulse until the filling is completely smooth, scraping down the sides if necessary. 5. Pour the filling into the crust. Place the pie in the refrigerator and let it set for at least 1 hour. Serve chilled. For a Change . . . * Add diced bananas and dried coconut to the top of the pie for a decorative and delicious finish.

Nutrition Facts : Nutritional Facts Serves

MANGO-BANANA BREAD



Mango-Banana Bread image

My Hawaiian family got me every type of fruit bread you can think of while I was in Maui. I fell in love with all of them, and now that summer is here I decided to take a shot at this bread recipe. So here is my first attempt at mango- banana bread!

Provided by sara therese

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Banana Nut Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

1 mango - peeled, seeded, and chopped
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon pumpkin pie spice
¾ cup unsalted butter, softened
½ cup white sugar
½ cup brown sugar
3 large eggs
1 ¼ teaspoons vanilla extract
½ cup mashed banana
½ cup toasted shredded coconut
¼ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
  • Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
  • Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

Nutrition Facts : Calories 357 calories, Carbohydrate 43.4 g, Cholesterol 77 mg, Fat 19.1 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 11.8 g, Sodium 332.8 mg, Sugar 24.8 g

BANANA-BERRY PIE



Banana-Berry Pie image

Here's a gorgeous pie that really looks like you fussed. It features a crunchy graham cracker crust with a touch of ginger, a lovely fresh strawberry layer and tasty banana cream topping. - Julie Guntzel, Bemidji, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1-1/4 cups graham cracker crumbs
5 tablespoons butter, melted
2 tablespoons sugar
1 teaspoon ground ginger
FILLING:
3/4 cup sugar
2 tablespoons plus 3/4 teaspoon cornstarch
1 tablespoon strawberry gelatin
3/4 cup cold water
2 cups sliced fresh strawberries, divided
1 can (14 ounces) sweetened condensed milk
1 package (8 ounces) reduced-fat cream cheese
1/4 cup cold 2% milk
1 package (3.4 ounces) instant banana cream pudding mix

Steps:

  • Combine the graham cracker crumbs, butter, sugar and ginger. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., For filling, in a small saucepan, combine the sugar, cornstarch and gelatin. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Arrange 1 cup strawberries over crust. Pour gelatin mixture over strawberries. Refrigerate for 2 hours or until set., In a large bowl, beat the sweetened condensed milk, cream cheese, milk and pudding mix for 1 minute. Spread over top of pie. Refrigerate for 2 hours or until set. Garnish with remaining strawberries. Refrigerate leftovers.

Nutrition Facts : Calories 508 calories, Fat 19g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 495mg sodium, Carbohydrate 78g carbohydrate (67g sugars, Fiber 1g fiber), Protein 9g protein.

MANGO BANANA PIE



Mango Banana Pie image

Number Of Ingredients 10

CRUST
1/2 cup Coconut Vanilla Granola
6 soft dates pitted
FILLING
2 cups unsweetened pineapple juice
1 tablespoon agar flakes
1/2 vanilla bean sliced lengthwise, or 1 teaspoon alcohol-free vanilla extract
2 ripe mangos cubed or 3 cups frozen mango chunks
3 ripe bananas but into 1/2 inch pieces
2 cups unsweetened dried coconut

Steps:

  • To make the crust, put the granola and dates in a food processor and pulse until a sticky paste forms. Press evenly into a 9-inch pie plate and set aside. To make the filling, put the pineapple juice, agar flakes, and vanilla bean in a medium saucepan over medium-high heat and bring to a simmer. Decrease the heat to low, cover, and cook for 12 minutes, until the agar flakes dissolve and the mixture starts to thicken. Remove the vanilla bean, scrape the seeds back into the saucepan, and discard the bean. Increase the heat to medium, stir in the mangoes and bananas, and cook, stirring occasionally, until the bananas start to look translucent, about 5 minutes. Scoop out about 90 percent of the fruit with a strainer and transfer it to the pie plate, leaving the juice and a bit of fruit behind. Let cool for at least 10 minutes. Preheat the oven to 350 degrees F. Spread 2 teaspoons of the coconut in a single layer on a baking sheet and bake for 2 minutes, until lightly toasted. Put the remaining coconut, the juice, and the remaining fruit in a food processor and process until smooth. Spoon evenly over the fruit mixture in the crust. Sprinkle with the toasted coconut and refrigerate for at least 1 hour before serving. Covered and stored in the refrigerator, Mango-Banana Pie will keep for 4 days.

Nutrition Facts : Nutritional Facts Serves

BANANA CREAM PIE



Banana Cream Pie image

Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, room temperature, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium, firm bananas
Whipped cream, optional

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.

Nutrition Facts : Calories 338 calories, Fat 14g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

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