Ingredients for Mango Banana Pie
- 2 ripe bananas, mashed or sliced
- 1 ½ cups mango nectar (or puree from 3 ripe mangoes)
- ½ cup granulated sugar
- Powdered Ginger
- ½ teaspoon ground cinnamon
- ¼ cup lemon juice
- Pinch of salt
- ¼ cup cornstarch
- Cold Water
- Pie Shell
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How to Make Mango Banana Pie
- In a medium saucepan, combine 1 ½ cups mango nectar (or puree 3 ripe mangoes), ¼ cup lemon juice, ½ cup granulated sugar, 1 teaspoon grated fresh ginger, ½ teaspoon ground cinnamon, and a pinch of salt.
- Bring the mixture to a gentle boil over medium-low heat, stirring frequently.
- In a small bowl, whisk together ¼ cup cornstarch and ¼ cup cold water until smooth.
- Slowly pour the cornstarch slurry into the boiling mango mixture, whisking constantly to prevent lumps.
- Continue to stir until the filling thickens and becomes clear and glossy (about 2-3 minutes).
- Remove from heat and let the filling cool completely. Stir occasionally to prevent a skin from forming.
- Gently fold in 2 ripe bananas, mashed or sliced (depending on your preference), into the cooled filling.
- Pour the filling into a 9-inch baked pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Serve chilled. Top with dairy-free whipped cream or a dollop of coconut cream for an extra touch of indulgence!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
64g
Fat
9g
Carbs
10g