Last weekend, we were given a buttload of beautiful carabao mangoes (a national treasure, to be sure), both ripe and unripe, so we thought why not a use them in a pie? Ripe mangoes are a wonderful fruit filling. They’re naturally sweet, meaty, juicy and fragrant. Turns out, unripe mangoes can work very well, too. They bring bite that you might expect from an apple pie and a kind of tartness you might find in a berry pie, but a flavor that is entirely mango. Precooking the filling is important for this recipe, because it allows you to make sure you get your green mangoes to just the right kind of sweetness.
For the crust:
2 1/2 cups all purpose flour
1 cup / 227g / 2 sticks cold unsalted butter
1/2 cup/ 113g cold sour cream
1 tbsp sugar
1/2 teaspoon salt
For the filling:
4 large green mangoes, peeled and sliced
3 large yellow mangoes, peeled and sliced
1/2 cup honey
1 to 1/2 cup white granulated sugar (depending on the ripeness of your green mangoes)
2 tbsps cornstarch
3 tbsps lime juice
1 tbsp lime zest
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp salt
Make your dough. Cut your butter into large pea-sized pieces. Whisk together the flour, sugar and salt. Add butter. Work to make a coarse or crumbly mixture. Stir in the sour cream. Turn out onto a clean and floured work surface. Bring it together by quickly kneading. Make sure not to overwork. The butter chunks should still be very visible. Pat dough into a log shape. Roll into a rectangle. Fold it in three (like you would a letter). Flip the dough over, turn 90º and roll it again into a rectangle. Fold in three again. Wrap dough in plastic or keep in an air-tight container. Chill for at least 30 minutes before using. When ready to use, divide into two. Roll out half and place in a well-greased and floured 9 inch pie pan. Roll out other half (cut into strips and make a lattice, if you like) to use as top cover.
Make your filling. Preheat oven to 400ºF/204ºC. Combine green mango slices, honey, sugar and spices in a roasting pan. Roast the for 20-25 minutes or until mixture bubbles and thickens. Take out of the oven and add yellow mango slices. Combine well. Bake for another 8-10 minutes. Cool for 30 minutes to 1 hour before filling your crust.
Assemble and bake. Preheat oven to 400ºF/204ºC. Fill your crust with the fruit filling. Cover and brush with sour cream. Bake for 55-60 minutes or until crust is golden and filling is hot and bubbling.
Have some pie. Drizzle a little more honey on top of your slice. And add a scoop of ice cream. We hope you like mangoes.