Ingredients
- 2 1/2 cups unbleached all-purpose flour
- 3 tablespoons confectioners’ sugar
- 1 teaspoon salt
- 1 teaspoon lemon zest
- 1 stick butter, chilled
- 1/2 cup solid vegetable shortening, chilled
- 1/3 to 1/2 cup ice cold water
- 1/4 cup almonds, finely chopped
- 1 tablespoons unbleached flour, toasted
- 5 cups (4 or 5 large) mangoes peeled and cut into 1/2-inch to 3/4-inch slices
- 1/2 cup granulated sugar
- 1 tablespoon almond extract
- 2 teaspoons cinnamon powder
- 2 tablespoons flour (or more depending on how wet mixture is)
- 1 teaspoon lemon zest
- 2 teaspoons lemon or lime juice
- 1 egg beaten with 2 tablespoons water
- Whipped cream or ice cream, for garnish
Instructions
- Preheat oven to 350 degrees.
- Prepare piecrust by mixing together flour, sugar, salt and lemon zest. Cut butter and shortening into small chunks and add to the dry ingredients. Mix with a pastry blender or 2 forks until the mixture holds together in small crumbs. Sprinkle ice water over mixture and cut until the mixture holds together in balls. Gather it up, pressing it together and then divide into 2 even parts. Wrap in plastic wrap. Refrigerate for at least 30 minutes. Roll out half dough and fit into 9-inch deep-dish pie pan. Weight and bake bottom crust until golden brown. Sprinkle with chopped almonds and flour and bake for another 5 minutes. Cool slightly.
- Mix together mango slices, sugar, extract, spices, flour, zest and lemon or lime juice and pour into baked crust. Mixture should be moist but not wet. Roll out the other half of dough and fit over the pie. Crimp edges. Brush with egg and water wash. Cut vents in top and bake pie 45 to 50 minutes until crust is golden and filling is tender when fork is inserted.
- Serve warm with fresh whipped cream or a scoop of ice cream.
Reviews
I made this recipe several times and I always receives compliments from my friends.
I’ll make mango pie today for my friend’s birthday.thank you.
This recipe is exquisite. It takes a homey recipe and elevates it with subtle touches like the lemon zest and almond (yes, I think as someone else said it must be a typo. More like 1 teaspoon of extract). Very exotic when using very good mangos (very ripe but still firm, no fiber)
the recipe was wonderful. my dough turned out well too. i left out the almond essence and crushed almonds from my pie. instead i added vanilla essence. worked like a charm. over all its a good recipe and totally worth it.
Tasty? It’s very good.
Way too much almond extract, yuck!
Yummy! I only used 1/2 tsp of almond, and 1/2 tsp of cinnamon. Definetly make this again.
yuck!!!This recipe needs some serious alterations. There is wayyyy to much almond extract in it( should be at tsp. NOT Tbs. toast the almonds NOT the flour. and definately cut down on the cinnamon
I’ve been making this pie for years, and have never been disappointed in the final product. This knocks peach pie out of the park.
I make it every time mangoes are on sale.
This is one of our favorites, and definitely a keeper!!!!
I make it every time mangoes are on sale.
This is one of our favorites, and definitely a keeper!!!!
not too good for me. ill try it again next time. too much almond extract. I cant barely taste the mango.