Mango Pie New York Times

The 15 Best Places For Key Lime Pie In New York City

Jeffrey Vargas: The sour cream apple walnut and key lime pies are really hard to beat

Casey S: Awesome key lime pie

Ferenc Tóth: The key lime pie is delicious

Amy : Raw vegan key lime pie!

Jessica Lehmann: Pop in with friends for a lovely relaxed meal, or go read a book and eat at the bar table. Staff super friendly and the owner is a fascinating guy. Order the raw key lime pie.

Sara : Amazing menu! The juices are especially creative. The raw key lime pie is out of this world!

Emma: The service is really good, we had diner their -key lime pie is to die for- everything was delicious, including beers. We watched a jazz concert at the same time, great experience!

Isa: Authentic jazz bar with good live music, a must for jazz lovers! Have the greens salad, brisket, ribs, and key lime pie . Have the milk punch, too. They play 2 sets .

Paige C: Wow. From the service to the food, everything was outstanding. I ordered the lobster but we also had the mutton chop which is a MUST! Key lime pie for dessert was unexpectedly good!

Donny Dont: Mutton Chops, New York sours & Key Lime Pie!

a. hirata: Rescue Me Gin cocktail, porterhouse, mutton chop, mashed potatoes, & creamed spinach all have my seal of approval.

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MY ABSOLUTE FAVORITE FRIED CHICKEN SPOT! If you are looking to fulfill you fried chicken craving, you should definitely stop by Jollibee. I love their spaghetti and their spicy chicken. Their spicy chicken really hits different. It’s juicer than the fried chicken from all the big name fast food chains. Jollibee is simply unmatchable. For all you dessert lovers, you will definitely enjoy their peachmangopie and halo halo. If you want to try other items on their menu, I also recommend their palabok and burger steak. Don’t forget to pair your meal with a sweet pineapple refresher.

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Chef Aldos Original Version

Below is the original recipe from Chef Aldo himself. Like I mentioned above, my version is almost exactly the same except for the fresh coconut meat and slightly different garnish.

Crust

• 2 cups of dried coconut
• pinch of salt
• 1 large granny smith apple sliced and core discarded
• 1/4-1/2 cup of maple syrup
• 1 cup coconut oil
• zest of one large lemon
• 2 tablespoons of freshly grated ginger

Crust Method: Put dried coconut, salt and apple into food processor and blend until finely chopped. Add maple syrup and blend a little more. Add coconut oil and blend until incorporated. Pulse in lemon zest and ginger until the mixture is well combined and still has texture . Use about 2-3 cups of the mixture to form a crust in an 8-9 pie pan. Using spatula, scrape mixture into pie pan and put into freezer for about 30 minutes until it becomes firm. Make the filling while the crust freezes.

Filling

• 3 large mangos skinned and sliced as close to the core as possible discard the skin and core
• 2 2 1/2 cups of coconut meat, washed
• 1/4 cup of maple syrup
• juice of half a lemon
• 1 cup of coconut oil
• pinch of sea salt

Put everything into Vita-Mix and blend until smooth.

Take the pie pan out of the fridge now that the mixture is stiffer, mold it into the pan and up the sides like a regular pie crust. Make the edges about 1-2 inches thick

Pour the filling mixture into the crust and smooth. Freeze at least 24 hours, will last approximately 1 week in the refrigerator if covered.

Garnish

A Very American Mango Pie Inspired By Indian Aunties

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A few days before Thanksgiving, I visited my friend Hrishikesh Hirway at his home in Los Angeles. The first thing I noticed was the unusual group of ingredients sitting on his kitchen counter: a container of Cool Whip, a premade graham-cracker crust and a can of Alphonso mango purée. No matter how I tried to make sense of this combination, I couldnt get it to add up to anything recognizable.

Hirway, a lithe, thoughtful man with a soft, buttery voice, triumphantly announced, Im making mango pie. While hes an extraordinarily talented musician and the creator of the popular Song Exploder podcast, my friend isnt much of a cook, so I was intrigued. I told him Id never heard of such a thing. Its my moms, he said. When Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving and an Indian potluck. There was just an ungodly amount of food, Hirway remembered, and out of that cultural mash-up, my mom started making this mango pie. Shed gotten the idea from other Indian aunties in the States, but their versions werent as good. They werent making it with the best kind of mango, Hirway explained. The Alphonsos have a stronger, more intense flavor.

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Maui Girl’s Mango Pie

If you like peach pie, you will love this dreamy tropical pie. It has a brighter flavor with the added beauty of this luscious island fruit. This recipe came about after I was gifted with a large bag of mangoes by an anonymous Maui neighbor. I was determined to use every single one of them and by adapting an apple pie recipe, I came up with this delicious pie. Another bonus…..the sweetness of the mangoes reduces the need for added sugar.

Provided by mauigirl

Steps:

• Preheat oven to 400 degrees F . Line a 9-inch pie pan with half of the pie pastry. Set aside.
• Combine mango, sugar, cornstarch, lemon juice, and cinnamon in a bowl stir until the sugar has dissolved. Transfer mango mixture into the prepared pie pan. Dot the mixture with the butter, then cover with the top crust. Pinch the edges of the top and bottom crusts together to seal. Cut several vents on the top crust.
• Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 50.1 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 4.7 g, Sodium 246 mg, Sugar 24.8 g

More About Alphonso Mango Pie Recipes

MANGO CAKE WITH WHIPPED CREAM – THE DELICIOUS CRESCENT

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• Grease the base of a 9 inch spring form pan. Press a parchment paper circle over it to line the base of pan. Do not grease the sides of pan.
• Chill the mixing bowl and wire whisk in a freezer for 15 minutes. Add chilled heavy cream to the bowl and whisk until soft peaks form.
• Slice mangoes and cut small chunks to get about 2 cups. Use the rest to scoop mango balls with a melon baller. Check this video for how to use a melon baller.
• Place strips of parchment paper over the cake stand before placing the first cake layer. Use a sturdy cake lifter to transfer cake layers to avoid tearing them.

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Searching Margaritaville For The Perfect Key Lime Pie

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TRAVELERS come to the Florida Keys for the sun, the sand and the scenery of America gone Caribbean. They come for bone-fishing in the morning, margaritas at midday and sunset celebrations at dusk. And before it’s time to depart, everybody wants a piece of Key lime pie.

Never mind that most Key limes golf-ball-size and yellowish, in contrast to the larger, greener Persian lime are grown these days in Mexico. Or that first-rate Key lime pie can now be had in places like Brooklyn. A theme still hums through this island chain, audible to every tourist: “I eat Key lime pie, therefore I am vacationing in the Keys.”

The pie can be found in places from roadside diners to swank hotel restaurants. And if you drive out along the Key lime pie trail U.S. 1 from Key Largo to Key West you’ll find no two pies are quite alike. The variety reflects a certain rugged individualism that’s part and parcel of the way of life in the Keys, which have a sun-splashed beauty that often belies a rough-around-the-edges, weatherbeaten quality.

Although the pie’s origins remain a little fuzzy, there’s a theory that without a supply of fresh milk cows weren’t around settlers on the Keys took to making a pie with lime juice, eggs and condensed milk.

Modern pastry chefs often twist and tweak a basic recipe: four egg yolks, a can of condensed milk and half a cup of bottled Key lime juice. The crust may be graham-cracker or pastry the topping meringue or whipped cream.

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Incredible Raw Vegan Mango Pie Recipe

I cant get over this raw vegan mango pie. Im obsessed!

Not only is it healthy and incredibly delicious, its beautiful, too.

I learned this recipe/method while hosting my most recent Sanoviv retreat. The head chef at Sanoviv, Chef Aldo, used to be the head chef at a very upscale hotel in Mexicos wine region. He combines his professional skills and experience with the healing philosophies of Sanoviv to make absolutely incredible dishes.

Chef Aldo always does a healthy gourmet dessert cooking class for us on the retreats, and I always learn so much from him. The only catch is, like most professional chefs, Chef Aldo doesnt measure anything. The below recipe is a recreation that will become your new healthy dessert obsession.

The biggest difference is that Chef Aldo used fresh coconut meat from fresh coconuts that he opened with a machete. Since fresh coconuts are a little scarce in the mountains of Montana where I liveand my machete skills are lackingI used organic coconut milk. Im also fresh out of calendula leaves and cant find any in Bozeman so I threw a few pansies on for good measure.

I took notes while he prepared this delightful treat and recreated it at home. I included his original-ish recipe below if you happen to live in the tropics.

This recipe is:

Healthy Raw Vegan Mango Pie Recipe

Prep time: 35 minutesTotal time: 24 hours

Serves 16

Youll need: an 8 or 9 inch springform, pie, or tart pan, and a food processor and/or a high speed blender

Ingredients:

• fresh mint
• optional: edible flowers
• optional: reserve a few tablespoons of the crust, form it into teaspoon sized spheres for a fun addition to your garnish

Directions: Close the springform pan and cut a round piece of parchment paper to line the bottom (this just makes it easy to slide off frozen.

Make the crust first. The texture of the crust should turn out well blended and finely chopped, but not pureed into a mash. A food processor works best for this, but a blender can work too. Just dont over puree it. Place the large-chopped apple and coconut into a food processor and blend until finely chopped . Scrape down the sides. Add the maple syrup and coconut oil and blend in until well incorporated . Scrape down the sides. Pulse in the lemon zest, grated ginger and salt. Taste and adjust anything as needed.

Add the mixture to an even layer in the bottom of the springform pan . Place the pan in the freezer for at least 30 minutes to allow it to firm up .

Tips to garnish: You can serve this a la Chef Aldo in individual servings and garnish with chopped strawberries and mint, or, decorate the whole pie. If you decorate the whole pie, use a combo of whole and chopped strawberries and mint leaves in the center. See the image below for ideas.

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