Mango Pie Poppers Recipes

SUMMER MANGO PIE

Steps:

• Preheat oven to 350°F/177°C.
• To make the crust (if using prepared crust, skip this step):
• Add the crackers or biscuits and sugar to a food processor. Pulse until they are finely crumbled. With the processor running, drizzle in the melted butter until evenly coated with butter. If you don't have a food processor, add the crackers and sugar to a large ziptop bag and crush them with a pan or rolling pin. Transfer to a mixing bowl and add the melted butter. Mix well.
• Place a 9-inch (23 cm) removable bottomed, fluted tart pan on a baking sheet (this will help easily clean up any stray crumbs and make the tart easy to move in and out of the oven). Spread the crumbs evenly in the pan, then use a small flat bottomed cup or bowl to press the crust as firmly as you can into an even layer on the bottom and up the sides. Bake for 10 minutes, remove and allow to cool. Keep the oven on.
• To make the filling:Add the mango to a blender (or Nutribullet) and blend until you get a smooth puree. A food processor will not make the puree smooth. To a mixing bowl add the purred mango, sweetened condensed milk, egg yolks and orange zest, whisk well to combine. Pour over the cooled crust and spread into an even layer.
• Bake for 18-22 minutes, until the top is set. If you shake the pan slightly, it will jiggle a little in the center, that is fine. Remove from the oven and place on a cooling rack for 2 hours. Once cooled, refrigerate for 3-4 hours.

MANGO PIE

Steps:

• Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.
• Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.
• Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
• Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.
• In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.
• In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.
• Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you've incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.
• Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.

MAUI GIRL'S MANGO PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with half of the pie pastry. Set aside.
• Combine mango, sugar, cornstarch, lemon juice, and cinnamon in a bowl; stir until the sugar has dissolved. Transfer mango mixture into the prepared pie pan. Dot the mixture with the butter, then cover with the top crust. Pinch the edges of the top and bottom crusts together to seal. Cut several vents on the top crust.
• Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.

BLOW-YOUR-MIND COCONUT-MANGO PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Pulse graham crackers, 1/2 cup coconut, and powdered sugar for crust together in a food processor until finely ground. Add butter; blend until well combined. Press mixture firmly into the bottom and up the sides of a 9-inch metal pie pan. Crust will be generous.
• Bake in the preheated oven until lightly browned, 12 to 15 minutes.
• Beat egg yolks in a bowl with an electric mixer on medium speed until thick and light in color, about 4 minutes. Beat in sweetened condensed milk, 2 minutes more. Stir in mango puree and lime juice. Pour mixture into crust.
• Bake until just set in center when gently shaken, about 30 minutes. Cool pie completely and chill at least 2 hours.
• To make topping, beat together egg whites, white sugar, and salt in a bowl set over a pan of simmering water. When sugar dissolves and mixture is hot to the touch, 3 to 4 minutes, remove from heat. Beat with an electric mixer until stiff peaks form, about 10 minutes. Transfer mixture to a piping bag with a large open tip or a zip-top plastic bag with 1/2 inch of a corner snipped off. Pipe onto chilled pie.
• Set an oven rack 6 inches from the heat source and preheat the oven's broiler to low heat.
• Broil pie in the preheated oven just until top is toasted, 2 to 3 minutes, watching closely to avoid burning. Sprinkle with coconut.