Ingredients:
Crust:
1 1/4 cups whole wheat or other low or non-gluten pastry flour
1/2 cup natural shortening substitute
Filling:
3 large ripe mangoes, peeled and seeded
3 eggs
Garnish:
1/2 cup Nonfat Whipping Cream
1 1/4 cups whole wheat or other low or non-gluten pastry flour
1/2 cup natural shortening substitute
Filling:
3 large ripe mangoes, peeled and seeded
3 eggs
Garnish:
1/2 cup Nonfat Whipping Cream
Recipe:
1. Combine flour and shortening in food processor; process until mixture dough starts to hold together.
2. Put dough into nonstick 9-inch pie plate sprayed with cooking spray. Form a crust with fingers; refrigerate.
3. Peel mangoes and remove seeds. Process in food processor until smooth and creamy.
4. Whisk eggs in a bowl; add the pureed mangoes and mix well.
5. Pour filling into crust and bake in a 350 /175 preheated oven for about an hour or until inserted toothpick comes out clean.
Cool.
6. Whip cream and spoon or pipe around edge of pie.
2. Put dough into nonstick 9-inch pie plate sprayed with cooking spray. Form a crust with fingers; refrigerate.
3. Peel mangoes and remove seeds. Process in food processor until smooth and creamy.
4. Whisk eggs in a bowl; add the pureed mangoes and mix well.
5. Pour filling into crust and bake in a 350 /175 preheated oven for about an hour or until inserted toothpick comes out clean.
Cool.
6. Whip cream and spoon or pipe around edge of pie.
Serves:
8
Notes:
The mango has rich amounts of vitamins A and C to prevent certain cancers