One of my favorite hometown desserts from a place called Jollibee. I tried to find a recipe online, and did my own modifications. The reason being..I bought 1 box of Champagne mangoes from mexico which are the yellow kind. They were all riping up at a fast pace, and since I couldn't keep up eating them all and giving some of it away..I decided to make a pie. It took me bout 3 hours to prepare this recipe. It would have been faster if I had one of those pastry blenders.
Anyway, first I prepared the crust. I like this crust because it is sweet compared to regular pastry crust. Just like the mango cream pies I used to eat in Cebu. This one however called for almond (chopped until powder like consistency)..which made it smell good. If I were to bake this all over again, I would add a bit more sugar to the crust and to the filling as well as more cinnamon. I'm not sure if I like the almond extract taste in this recipe, but I don't know how it will taste with vanilla instead.
Ingredients for crust:
Mix 2 1/2 c unbleached flour
3T organic white sugar
1t sea salt
Cut up 1 c soft organic butter in bowl into small pcs, Add flour mix. Add ice cold water about 3/4c or more if needed sprinkle until it forms a ball using your pastry blender. Divide into 2 balls and wrap in saran wrap and refrigerate for 30 minutes.
Use 1 of the balls of dough and roll into a pie pan. The instructions called for a pie weights (but I didn't have any) and I baked it in a 350 F oven for 15 min or about halfway cooked or light brown. Add 2T chopped and powdered almonds and 1T flour to cooked crust and bake 5 min more. Take out of oven and cool.
Filling:
4-5 ripe yellow mangoes, cut in 2 inch squares
1 c diced bottled peaches without syrup
(will make about 4 c fruit)
Add 1/2c organic sugar
1tsp almond extract
1/2 t cinnamon
2T unbleached flour
1tsp lemon extract
Mix and pour into cooled crust. Roll and put on top of pie the 2nd pastry dough and seal the edges. Using a fork, prick and make holes to vent the pie while cooking.
Bake in 400F oven for 10 minutes
Reduce heat to 350F and bake for another 40 minutes or until pie is golden brown.
Serve with whipped cream.
Anyway, first I prepared the crust. I like this crust because it is sweet compared to regular pastry crust. Just like the mango cream pies I used to eat in Cebu. This one however called for almond (chopped until powder like consistency)..which made it smell good. If I were to bake this all over again, I would add a bit more sugar to the crust and to the filling as well as more cinnamon. I'm not sure if I like the almond extract taste in this recipe, but I don't know how it will taste with vanilla instead.
Ingredients for crust:
Mix 2 1/2 c unbleached flour
3T organic white sugar
1t sea salt
Cut up 1 c soft organic butter in bowl into small pcs, Add flour mix. Add ice cold water about 3/4c or more if needed sprinkle until it forms a ball using your pastry blender. Divide into 2 balls and wrap in saran wrap and refrigerate for 30 minutes.
Use 1 of the balls of dough and roll into a pie pan. The instructions called for a pie weights (but I didn't have any) and I baked it in a 350 F oven for 15 min or about halfway cooked or light brown. Add 2T chopped and powdered almonds and 1T flour to cooked crust and bake 5 min more. Take out of oven and cool.
Filling:
4-5 ripe yellow mangoes, cut in 2 inch squares
1 c diced bottled peaches without syrup
(will make about 4 c fruit)
Add 1/2c organic sugar
1tsp almond extract
1/2 t cinnamon
2T unbleached flour
1tsp lemon extract
Mix and pour into cooled crust. Roll and put on top of pie the 2nd pastry dough and seal the edges. Using a fork, prick and make holes to vent the pie while cooking.
Bake in 400F oven for 10 minutes
Reduce heat to 350F and bake for another 40 minutes or until pie is golden brown.
Serve with whipped cream.
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