Yield: 8 slices
Measure | Ingredient |
---|---|
\N \N | Pastry for single crust pie |
1 cup | Sugar |
¼ cup | Cronstarch |
¼ teaspoon | Salt |
2½ cup | Ripe mango; sliced |
3 \N | Egg yolks |
1½ cup | Sour cream -=OR=- plain yogurt |
1 tablespoon | Lime juice |
\N \N | Fresh raspberries, kiwi slices, blueberries (opt) |
BILLS20086
Prepare pastry for single crust pie by rolling out into a 13" circle.
Ease pastry into an ungreased 11" tart pan with removable bottom.
Press pastry into pan; trim edges. Prick pastry; line with a double thicknes of foil. Bake in 450~ oven for 8 minutes. Remove foil; bake 5-6 minutes more until lightly browned. Cool. For filling, in heavy saucepan, stir together sugar, cornstarch, and salt. In blender or food processor, place sliced mangoes. Cover; blend until mango is smooth. Stir mango and sour cream into sugar mixture. Cook and stir over medium heat until thickened and bubbly, then cook and stir 2 minutes more. Remove from heat. Stir 1 cup of the hot mixture into the egg yolks. Return to the saucepan. Bring mixture to a gentle boil, stirring constantly. Cook and stir for 2 minutes more. Remove from heat. Stir in lime juice. Pour into baked pastry shell. Cool on wire rack for 1 hour. Cover and chill at least 4 hours. To serve, garnish with berries and sliced kiwi, if desired.