Jamaican
Coconut and Mango Pie Recipe
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Jamaican Coconut and Mango Pie Recipe |
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INGREDIENTS |
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1¾ cups milk |
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1 cup Jamaican mango juice |
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1 envelope unflavored gelatin |
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1 prepared pie crust |
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1 tbsp. butter |
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½ cup sugar |
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½ cup toasted Jamaican coconut |
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½ tsp. vanilla |
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¼ cup cornstarch |
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¼ tsp. salt |
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2 cups Jamaican mangos, peeled and chopped into
small pieces |
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4 egg yolks, beaten |
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TOPPING |
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1 cup whipping cream |
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1 tbsp. sugar |
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½ cup toasted Jamaican coconut |
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¼ tsp. vanilla |
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2 tbsp. Jamaican mango jam, melted |
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PREPARATION |
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1. Bake prepared pie crust at 450' for 9-11
minutes or until lightly browned. Cool. Sprinkle gelatin over ¼ cup Jamaican
mango juice and let stand to soften. |
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2. In a food processor, combine ¾ cup Jamaican
mango juice with 1 cup Jamaican mango pieces and process until smooth. In a
medium saucepan, combine ½ cup sugar, cornstarch and salt. Mix well. |
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3. Stir in milk and pureed Jamaican mango mixture.
Cook over medium heat until mixture thickens and boils, stirring constantly.
Remove from heat. Blend a small amount of hot mixture into egg yolks. |
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4. Then gradually stir into hot mixture and
continue to cook over medium heat until it comes to a boil. Cook 2 minutes.
Remove from heat and stir in vanilla, butter and gelatin mixture. Fold in ½
cup toasted Jamaican coconut. Refrigerate about 30 minutes. |
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5. Fold in other cup Jamaican mango pieces. Spoon
into cooled crust. Refrigerate about 45 minutes. Beat whipping cream until
soft peaks form. Add 1 tbsp. sugar and vanilla and continue to beat until
stiff peaks form. |
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6. Gently fold in Jamaican mango jam. Pipe or
spoon whipped cream over filling. Garnish with rest of Jamaican coconut.
Refrigerate 3-4 hours. |
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