Mango Pie

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2019 > 03 > 2019-03-13_Mango_Pie.html

Mango Pie

/posts/2019/03/2019-03-13_Mango_Pie.html

You are viewing revision 08168d83 from 2021-01-21 12:32:02 -0700. See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=08168d83 to a URL. See the help page for more information.

I made a mango pie for 𝜋-day using this NYTimes recipe (LOCAL^[@rev]) which is also featured in this article.

I really followed the recipe pretty closely with the following notes:

About an extra Tbsp of butter in the crust since it wasn't holding together
One large deep-dish pan instead of two small
Heated the mango to 150°F before adding to the bloomed gelatin. Some commenters said theirs was a bit clumpy so that helped

While it took a lot of appliances (food processor, mixer, and blender) and a lot of bowls (since you had to shuffle around), it all came together pretty smoothly. And since it wasn't baked, I didn't have to worry about the larger pan.

I thought the flavor was okay. It really just tasted like mango. Similarly, the texture was very gelatinous (surprise!). I think I would have preferred it be more of a custard with that texture and richness. But it was well received (and got second place in the contest)