a reliable recipe for spinach spaghetti. Pasta that has spinach added to it has a lovely color and flavor. It might be challenging to get the combination just perfect, but this recipe will teach you how.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- pastry for a double-crust 9-inch pie
- 4 cups peeled and sliced mango
- ½ cup white sugar
- 3 tablespoons cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, cut into small chunks
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with half of the pie pastry. Set aside.
- Combine mango, sugar, cornstarch, lemon juice, and cinnamon in a bowl; stir until the sugar has dissolved. Transfer mango mixture into the prepared pie pan. Dot the mixture with the butter, then cover with the top crust. Pinch the edges of the top and bottom crusts together to seal. Cut several vents on the top crust.
- Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.
- You need to use ripe mangoes, but NOT overly ripe mangoes. If your oven runs hot, you may need to partially cover the pie edges so they do not burn or brown too much.
Nutrition Facts
| Calories | 355 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 246 mg |
| Sugars | 25 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
It was quite good, but you couldn’t really tell the mango flavor. It just tasted like a fruit pie. I used the big gree/redish mangoes maybe using Ataulfo or other stronger mangoes will be better. Overall it was delicious though! Will definitely keep making it!
Made as written. Loved it! Waited till is was barely warm before cutting. Added cool whip to the top when I served it.
This is my absolute favourite pie.
Everyone in my family really liked the pie but you didn’t really taste the mango. They said it just tasted like really good pie but has no distinct flavor.
I made this recipe and made one of the adjustment. I put a half a cup of shredded coconut for texture and for tropical taste. My husband was absolutely in love with his pie.?
I’ve made this pie 5 times already in July as everyone who tried it wanted more. I followed the directions exactly. It was so easy to make. This is definitely a keeper!!!!
Good recipe. I used half of the cinnamon and was glad I did. Next time I’ll cut back on the cornstarch…1 tbsp would probably be enough.
loved the pie several times now. My last iteration I added 1/8 teaspoon each of nutmeg and cloves. Really made the flavor pop! I’m in Kenya, where mangos are between ten and thirty cents each while apples are hard to get.
Reduced sugar to 1/4 cup. Made a Crisco crust recipe, 2/3 Crisco and 1/3 butter. Turned out d__n near perfect. Thanks Mango Mama!
Wonderful recipe with some adjustments – I did a mix of 2/3 mango and 1/3 peach since both of them were in season at the time. Changed the 1/2 cup white sugar to half and half brown sugar to white sugar and doubled the cinnamon. Also added a tablespoon of vanilla. For the pie crust I made Ruth’s Grandma’s pie crust recipe from this site. After a simple egg wash with sugar sprinkle on top it baked up beautifully – and was a complete hit.
The pie was AWESOME!! Everyone in my family loved it. I made mini pies (the size of cupcakes) and the only thing I changed was I didn’t use any cornstarch, but it still turned out perfect.
Absolutely awesome ran out of crusts for the top (4 store bought). Be careful about the amount of sugar start a little less and adjust to taste. Used a crumble recipe that I tweaked (https://www.crazyforcrust.com/how-to-make-crumble-topping-for-fruit-pies/) 12 tbsp/170g butter, 2/3 cup/132 g of brown sugar, 1 and 1/2 cups 180g of flour and 1/2 tbsp/4g of cinnamon (doubled it for the four pies). melt in your mouth good. my oven is spot on temperature wise so while I started the pies at 400f after 15 min I dropped the temperature to 350f. some pie requires ice cream this one the ice cream detracts from the desert.
This came out great. I used a mix of fresh and frozen mangoes. Otherwise, I followed the recipe exactly. I covered the pie edges with aluminum foil and it took 60 minutes of baking before the pie was done. I will definitely make this again.
It was good. I think my mangoes were too ripe. They were a little stringy even after baking.
Have made it three times this season and it is loved by all!!
I used frozen mangoes. All the heating time just went towards bringing them to a eatable temperature. Next time, I am going to steam the mangoes before putting them in the pie, because I usually only have frozen.
Good pie! Used pre-formed Tenderflake pie crusts and it worked well. Liked how the pie only had 1/2 cup of sugar. Used defrosted mangoes—ensure they’re fully defrosted so pie doesn’t take forever to bake. Flavour and texture was better the next day—was more like a thick peach pie. Delicious with French vanilla ice cream and coffee.
WOW! This was a huge hit at a recent holiday family gathering. I am usually asked to make the pie and wanted to switch it up this year and make something unique. This was it!!! I always make pie with homemade butter pie crust which I think is why my pies turn out so well. I will certainly make this pie recipe again!
As others have said, it is indeed similar to peach pie. The colour and flavour are brighter, though. I didn’t have cornstarch so I used 6 tablespoons of arrowroot powder. Worked perfectly. It was runny while hot, but set up beautifully as it cooled. Definitely want to make this recipe again.
The first time I made this, I followed the recipe exactly. It did taste way too close to apple pie. I had a hunch it was the cinnamon that was responsible for this phenomenon. So the second time, I used just a small shake of cinnamon, maybe equal to a couple of pinches, and that did the trick! The glorious taste of those sunny mangoes was able to shine through, and the whisper of cinnamon, while it can’t be identified, enhances and underscores the natural sweetness and nuanced flavor mangoes bring to your table. If you make that one, simple change, and you adore mangoes like we do, you will love this. Promise.
Needed something to do with a lot of mango’s. Found this recipe. I use 5 cups of mango. Has some strawberry’s threw in a cup. I very seldom add any sugar to my pies. They are always plenty sweet for me.