Ingredients:
Crust:
-
1 ½ cups (180g) all-purpose flour
-
½ cup (115g) cold unsalted butter, cubed
-
2 tbsp granulated sugar
-
¼ tsp salt
-
4-5 tbsp ice water
Filling:
-
3 large ripe mangoes, peeled, pitted, and sliced
-
½ cup (100g) granulated sugar
-
2 tbsp cornstarch (for thickening)
-
1 tbsp lemon juice
-
½ tsp ground cinnamon (optional)
-
¼ tsp ground nutmeg (optional)
-
Pinch of salt
Topping (optional):
-
Whipped cream or vanilla ice cream for serving
Instructions:
1. Prepare the Pie Crust:
-
In a large bowl, whisk together the flour, sugar, and salt.
-
Add the cold cubed butter and use a pastry cutter (or your hands) to blend it into the flour mixture until the butter pieces are the size of small peas.
-
Gradually add ice water, one tablespoon at a time, and mix until the dough begins to come together.
-
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Mango Filling:
-
In a large mixing bowl, combine the mango slices, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt. Gently toss to coat the mangoes evenly.
-
Let the mixture sit for 10 minutes to allow the flavors to meld.
3. Assemble the Pie:
-
Preheat your oven to 375°F (190°C).
-
Roll out the chilled dough on a floured surface to fit your pie dish. Transfer the dough to the dish and press it in, trimming any excess overhang.
-
Pour the mango filling into the prepared crust, spreading it out evenly.
-
If desired, you can create a lattice top with extra dough, or simply cover the pie with another rolled-out crust layer, cutting slits to allow steam to escape.
4. Bake the Pie:
-
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
-
If the crust starts to brown too quickly, cover the edges with aluminum foil.
-
Let the pie cool for at least 2 hours before serving, allowing the filling to set.
