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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A $400 winner in the tropical fruit category for Better Homes & Gardens, March 1997. Yum! Ingredients:
1/2 cup finely chopped macadamia nuts |
1 cup white flour |
1/3 cup butter |
1 beaten egg |
4 ounces cream cheese, softened |
1/3 cup sifted powdered sugar |
1/3 cup whipping cream |
2 large mangoes, seeded, peeled, and thinly sliced (about 2 cups) |
1/3 cup granulated sugar |
4 teaspoons cornstarch |
1 teaspoon finely shredded orange peel |
3/4 cup peach nectar |
1 teaspoon lemon juice |
chopped toasted macadamia nuts (to garnish) |
Directions:
1. Spread the 1/2 cup nuts in a baking pan and toast in a 350°F oven for 5-10 minutes or until golden, stirring once or twice. Cool. In a medium mixing bowl combine flour and toasted nuts; cut in butter until mixture forms coarse crumbs. Add egg; stir until combine. Form into a ball. On a lightly floured surface, roll out dough to about 1/8 thickness. Line a 9-inch pie plat with pastry. Fold edge under and flute. Prick well. Bake in a 350°F oven about 20 minutes or until golden brown. Cool.
2. In a bowl beat together cream cheese and powdered sugar. Stir in 1 tbs of the cream. Beat remaining cream until soft peaks form; fold into cheese mixture. Spread in pie shell. Overlap mango slices in circles on top, reserving a few mango slices for garnish.
3. In a saucepan combine granulated sugar, cornstarch, and orange peel. Stir in peach nectar and lemon juice. Cook and stir till thick and bubbly. Cook and stir 2 minutes more. Remove from heat. Cool slightly. Spoon mixture evenly over mango slices. Chill 3-6 hours. Garnish with reserved mango slices and chopped nuts.
4. Enjoy!
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