What makes this mango pie recipe mad?
Maybe it’s the little bit of rum…or perhaps the hidden strawberries…or maybe just a touch of the leprechaun.
Whatever. It tastes tropical and delicious!
The leprechaun comes in because I once made this pie to celebrate St. Patrick’s Day.
9-inch unbaked pie crust, plus extra crust for top crust or pie crust art
4 cups mango chunks (frozen is fine)
2 cups strawberries (frozen is fine)
1 cup sugar
1/2 cup flour
1 TB lemon or lime juice
1 TB rum
Preheat oven to 425°F.
Place mango chunks in a large bowl and strawberries in a smaller bowl. If frozen, defrost a few minutes in the microwave. The fruit doesn’t have to be totally thawed, but just not hard.
Add rum and lemon juice to mangoes. Mix flour and sugar and add about 1/3 cup to the strawberries. Add the remainder to the mangoes. Mix and let sit a few minutes to bring out the juices.
Pour fruit into the unbaked pie crust—I like to hide the strawberries in the middle and put the mango around them.
Cover with a top crust or pie crust art. Bake at 425°F for about 25 minutes, then lower heat to 325°F and bake another 25-30 minutes. Fruit should be bubbly and juicy.
Tips from Jane
— I’ve actually only made this with frozen fruit, and it was fine. Peeling, coring, and cutting mangoes seems like a lot of work to me!
— If you really like the taste of mango, just use six cups of mangoes and forget the strawberries. Or feel free to combine with another fruit—blueberries might also be good.
— Since I like to fill my pies with lots of fruit, they sometimes spill over. To protect your oven, place an old baking sheet or some aluminum foil on the bottom rack of the oven.