Don't get me wrong, I love a good pumpkin pie. But I'm also a firm believer in the idea that "a change is as good as a rest." After all, I am in the middle of a yearlong road trip with my fiancee! An easy way to test this out in your own life is to spice things up in the kitchen. And the best time to try that? The holiday season.
In the midst of a heated political season, the best way to avoid any impolite interruptions at the Thanksgiving table is to simply change the topic: ask guests to switch it up and bring something new. A non-traditional Thanksgiving that has a few family favorites (i.e. turkey & mashed potatoes), but also some interesting new side dishes and desserts, is sure to get the family talking, but in a a good way!
I had a little practice this weekend and tried out something brand new: mango pie. I'll confess that I don't think pie is my specialty -- in fact I hadn't baked one in at least two years. While dog sitting over the weekend, however, I got a little ambitious at Trader Joe's and bought a few too many bags of frozen mango. It's one of my favorite treats, and while fresh mango is undoubtedly preferred, I'll admit that I'm no good at slicing and dicing it fresh. Mangoes are hard to dissect (IMHO) and so I prefer to skip the fuss with frozen.
Faced with a few bags too many to eat in one weekend, I started researching what desserts I could make. One that appealed to me? Mango pie!
I borrowed the recipe from The Woks of Life, which described the treat as "tropical peach pie." The pie turned out perfectly, and instead of fresh mango I simply thawed two bags of Trader Joe's mango chunks (okay, I was just shy of two bags -- I'd already eaten a few servings...). I didn't have my mom's pie recipe handy, which follows this classic Crisco recipe. So I tried something else new: this butter crust recipe from Williams-Sonoma.
So here's the recipe I followed with a few tweaks from the original based on what I had handy. I think this is a great dessert to try out this Thanksgiving. Skip the apple and pumpkin pies and tango with our delicious mango version this year!
- 1 recipe double crust pie dough (follow our Crisco or Williams-Sonoma recipe if you don't have a family favorite on-hand)
- 2 bags of Trader Joe's Mango Chunks or what's available in the frozen foods isle of your local store
- ¼-1/2 cup sugar (depending on how sweet you like it)
- 1 teaspoon cinnamon
- ⅛ teaspoon ground ginger
- 3 tablespoons flour
- 2 tablespoons lemon juice
- 2 tablespoons lime juice (you can double the lemon juice if you don't have a lime)
- 1 teaspoon vanilla
- 1 egg beaten with 1 tablespoon water to make an egg wash
- toasted coconut, to garnish
- Have your dough chilled and ready for rolling. Preheat oven to 450 degrees F and place a baking sheet into the oven.
- Combine mangoes, sugar, spices, flour, lemon juice, lime juice, and vanilla in a bowl to make the filling.
- Roll out the first half of the dough and lay into a pie plate. Pour in the filling. Roll out the second half of the dough and cover the pie. Crimp to seal the edges. Cut a few slits in the top of the pie to serve as vent holes. Brush with egg wash.
- Place the pie on the heated baking sheet in the oven and bake for 10 minutes. Lower the heat to 350 degrees and continue baking for another 50-55 minutes, until golden. If the edges are browning too fast, you can cover them with foil. Cool for an hour before serving.