We have an over supply mangoes, and it's because these last weeks we have been harvesting mangoes (and only mangoes) from the mango trees at The Kampung Nelayan, a seafood restaurant that my brother owns.
You can find the location here, must try!
Any way, back to over supply mangoes. So we have been (sick) eating them, in many different forms from raw, half riped, fully riped. In many different ways from making them as rojak, sambal, pudding, pies, face mask (no, i'm kidding) and eat them as it is.
Today I want to share about one recipe my dear friend tought me years ago. Her pie crust recipe is phenomenal and yet very simple, I'll share it later. I love using her crust recipe for any of pies I made. From fruit pies to old time favorite chicken pot pies.
I remember that time she and her family came to our house, brought some mangoes, put them on my table and said "let's make Mango Pie!"
The method is very simple as she acclaimed, even for a rookie baker like me.
Make the crust, roll it flat on your floured table
Place it in the battered pan
Pour the fruit mixtures. You can make it with or without crust cover. Just don't forget to make some air hole if you make it with crust cover.
Bake, wait until it bubbles, done.
So if you have some mangoes in your fridge and have no idea what to do with them, try this recipe and enjoy it warm or cold, with or without a scoop of vanilla ice cream.
Recipe
Preparation time: 30 minutes
Cooking time: 45-60 minutes
Pan size: diameter 20 cm
Ingredients:
Pie crust, roll flat
1 1/2 Cups Sliced mangoes
2 Tbsp Flour
2 Tbsp - 1/4 Cup Sugar (depends on how sweet your mangoes)
1 Tsp Cinammon powder
Butter and flour to batter the pan
Method:
Pre heat the oven at 175'C.
Batter the pie pan with some butter and flour. Put the crust on the pan. Set aside.
Mix the fruit, flour and cinnamon powder. Add sugar to the sweetness as your wish. Pour the fruit mixture into the pie pan. Bake 45-60 minutes until you can see some bubbles from the fruit and the pie crust become golden brown.