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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

Directions

Carefully peel the mango. Feel with the tip of a small, sharp knife where the seed is, and cut off 2 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 1 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.

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