Ingredients Edit

Topping Edit

Directions Edit

  1. Bake prepared pie crust at 450' for 9–11 minutes or until lightly browned.
  2. Cool.
  3. Sprinkle gelatin over ¼ cup mango juice and let stand to soften.
  4. In a food processor, combine ¾ cup mango juice with 1 cup mango pieces and process until smooth.
  5. In a medium saucepan, combine ½ cup sugar, cornstarch and salt.
  6. Mix well.
  7. Stir in milk and pureed mango mixture.
  8. Cook over medium heat until mixture thickens and boils, stirring constantly.
  9. Remove from heat.
  10. Blend a small amount of hot mixture into egg yolks.
  11. Then gradually stir into hot mixture and continue to cook over medium heat until it comes to a boil.
  12. Cook 2 minutes.
  13. Remove from heat and stir in vanilla, butter and gelatin mixture.
  14. Fold in ½ cup toasted coconut.
  15. Refrigerate about 30 minutes.
  16. Fold in other cup mango pieces.
  17. Spoon into cooled crust.
  18. Refrigerate about 45 minutes.
  19. Beat whipping cream until soft peaks form.
  20. Add 1 tbsp sugar and vanilla and continue to beat until stiff peaks form.
  21. Gently fold in mango jam.
  22. Pipe or spoon whipped cream over filling.
  23. Garnish with rest of coconut.
  24. Refrigerate 3 – 4 hours.
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