Mango pie

Christy, another Fulbrighter, and I made mango pie the other day. I have not even thought about pie in the last six months, but as it is fruit season (and rainy season), there is an abundance of mangoes. The recipe Christy has is actually from a cookbook that some Peace Corps volunteers in Guinea made to pass along recipes using local ingredients. The pie came out delicious, and tastes a bit like apple pie, but a little juicier, tangier and sweeter - America meets Guinea meets Bangladesh! Next time you have some extra mangoes, try out this recipe!

Unripe Mango Pie

1 basic pie crust recipe

6-10 unripe mangoes

2 tsp. Cinnamon

1-2 cups sugar

¼ teaspoon nutmeg

¼ to ½ cup butter

Make pie crust.  Set aside.  Peel and thinly slice mango.  Combine cinnamon, sugar, and nutmeg.  Add to mangoes.  Mix well.  Turn mixture into pie crust.  Coat with butter.  Cover with piecrust.  Bake for 20-30 minutes.

Note: Amount of sugar used depends on how tart or sweet you like your pies.  Taste uncooked mixture to get an idea.  Sardine cans work well for making individual pies.  Cutting slits in the piecrust cover cuts down on overflow of messes.

*Christy and I mixed in 5 tablespoons of flour to the mangoes so the filling would not be too watery. This worked well. You could also try using corn starch, but we didn't have any.