Look For Mango Nectar Or Mango Juice In The Mexican Food Section Of Your Supermarket
Ingredients For Your Mango, Lime, Icebox Pie
For Your Pie's Filling You Will Need
1. One Cup Mango Nectar
2. Three Fourths Cup White Granulated Sugar.
3. One Half Cup Fresh Lime Juice.
4. One Fourth Cup Cornstarch.
5. One Fourth Cup Orange Juice.
6. Two Large Eggs.
7. Two And One Half Tablespoons Butter.
8. Two Teaspoons Grated Lime Zest.
9. You Will Want One Regular Pie Shell Already Made In Pie Shell.
1. Three Large Egg Whites.
2. One Level Teaspoon Ground Sea Salt.
3. One Half Cup White Granulated Sugar.
4. One Fourth Cup Water.
5. Lime Zest For Garnish.
Prepare and bake Piecrust in a 9-inch pie plate. Cool completely on a wire rack.
To prepare filling, combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.
Remove from heat; stir in butter and 2 teaspoons rind. Spoon mango mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until mango mixture comes to room temperature, stirring occasionally. Remove bowl from ice; spoon mango mixture into prepared crust. Cover and chill 8 hours or until firm.
To prepare meringue, place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1/2 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Spread meringue over filling; garnish with lime zest, if desired.
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