Ingredients
Crust:
Filling:
1 cup chopped mangoes
3/4 cup water
2-3 tablespoons sugar
2 teaspoons cornstarch
1 teaspoon water
Instructions
Instructions for the filling:
- Put mangoes, water and sugar in a pot
- Simmer on low for 30 minutes
- Add more sugar according to taste
- Measure cornstarch in small bowl
- Mix in water to dissolve cornstarch
- Set aside
- Increase heat for mango mixture to medium
- Ready a spatula or mixing spoon
- Wait for mango mixture to boil
- Slowly pour in dissolved cornstarch while mixing
- Mix thoroughly, set aside to cool
Instructions for Mango Pie – a mini fruit dessert pie
- Roll pie crust flat about 1/8 inch
- Cut with into 12 circles
- Line 6 of the tins/molds
- Fill with mango filling
- Top with remaining crusts
- Tuck top crust on sides of bottom crust (use a butterknife)
- Pierce top crust 2-3 times with fork
- Bake at 350 degrees for 12-15 minutes or until crust is golden brown
- Set on wire rack to cool or serve warm
Notes
- make filling ahead, freeze, use anytime
- substitute any fruit you’d like
- adjust sugar according to taste
- make ahead and pop in oven/microwave when needed