It's Mango Season !



My father was a first born son of a Japanese family. He came to Hawaii to make a living, sending money to his parents back in Japan and supporting his own family here in Hawaii. When I was a young girl, I thought it funny that my father would take pictures of us holding mangoes. Pictures that made their way back to his own father. He was definitely proud of his mangoes. Back then 3 to 4 mango trees grew in our yard; today there is none.

On my somewhat periodic daily walks through the neighborhood, I spot trees abound literally covered with mangoes. This year there’s a bumper crop. The mango flowers that turn into fruit were thankfully not disturbed by the nasty weather in the spring months. Mangoes seem to hang from every tree branch.

For those of us without our own mango trees, we could buy mangos but at nearly $3 a pound…I say “are you kidding me?!?”

But by some miracle we ran into an uncle at Hawaii’s largest shopping center who was more than happy to part with his mangoes. It was the mango karma at play.

Ahhhh…the sweet smell of mangoes once again filled our house. First on the agenda was to bake mango pies; a favorite of my papa.


Oh yeah, this is mango pie heaven.  A deep golden crust protects the sweet, juicy mango slices; mixed with sugar, cinnamon, nutmeg, and lemon juice.  The sad part is that one slice = 400 calories!  I guess I'll take one of my somewhat periodic daily walk tomorrow ... or maybe the day after tomorrow.

My Favorite Pie Crust Recipe
3 c. flour
1 T. sugar
3/4 tsp. salt
1/2 tsp. baking powder
1 1/4 c. shortening
1 egg, beaten
5 T. water, cold
1 T. white vinegar

Sift together flour, sugar, salt, and baking powder.  Cut in shortening until mixture resembles small peas.  When done, in a separate bowl, combine beaten egg, cold water, and vinegar.  Sprinkle 4 T. of egg mixture over flour mixture and mix lightly with fork.  Add 4 T. more; continue light mixing until pastry holds together.  Press dough into a ball; flatten (not too much) into a disc shape.  Wrap in clear wrap; chill 15 minutes.  Remove from refrigerator.  Divide dough in half.  Roll out each half between clear wrap. 

Mango Pie Filling
6 cups sliced mangoes
2/3-3/4 c. sugar
1 1/2 to 2 T. flour
1/8 tsp. salt
1/2 tsp. grated lemon rind
1 1/2 tsp. lemon juice
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 T. butter

Mix pie filling and set aside. 

Preheat oven to 425 degrees. Line 9" pie pan with pastry.  Place half of the mangoes into the pan.  Sprinkle half of the mixture over the mangoes.  Add remaining mangoes and sprinkle remaining mixture.  Dot with butter.  Cover with top pastry.  Cover crust edge with foil to prevent over baking.  Bake pie for 40 to 50 minutes. 

enjoy.

3 comments:

  1. this sounds & looks delicious! i've never heard of mango pie before, but i want some...

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  2. I'm not a big fan of mangoes but mango pie sounds really good with some vanilla ice cream!

    ReplyDelete