Mango Pie

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

Mango Pie

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

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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 preffered it be more of a custard with that texture and richness. But it was well received (and got second place in the contest)