Ingredients for Mango Meringue Pie
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) cold unsalted margarine
- 1 ½ cups granulated sugar
- 1 ¼ cups mango nectar
- ¼ cup custard powder
- thinly sliced fresh mangoes
- 3 large egg whites
- cooking spray
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How to Make Mango Meringue Pie
- Preheat oven to 180°C (350°F).
- Make the crust: In a food processor, combine 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ½ cup (1 stick) cold unsalted margarine. Pulse until the mixture resembles coarse crumbs.
- Gradually add ¼ cup mango nectar, pulsing until the dough just comes together. Be careful not to overmix.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges.
- Lightly coat the pie plate with cooking spray. Using a rolling pin to help lift, transfer the pastry into the pie plate. Prick the bottom with a fork. Bake for 15-20 minutes, or until lightly golden brown.
- Make the filling: In a medium saucepan, whisk together 1 cup mango nectar, ½ cup granulated sugar, and ¼ cup custard powder. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool slightly.
- Make the meringue: In a clean, dry medium bowl, beat 3 large egg whites with an electric mixer until soft peaks form. Gradually add ¾ cup granulated sugar, beating until stiff, glossy peaks form.
- Assemble the pie: Spread thinly sliced fresh mangoes evenly over the baked pie crust. Pour the cooled mango custard filling over the mangoes.
- Top with the meringue, spreading it evenly to the edges of the crust. Use a knife to create peaks if desired.
- Bake for 10-15 minutes, or until the meringue is lightly browned and the filling is set.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
127g
Fat
2g
Carbs
15g
