 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
|
Look for mango nectar in the Latin foods section of your supermarket. Ingredients:
1 (9-inch) piecrust or 1/2 (15-ounce) package refrigerated pie dough (such as pillsbury) |
1 cup mango nectar |
3/4 cup sugar |
1/2 cup fresh lime juice (about 4 limes) |
1/4 cup cornstarch |
1/4 cup fresh orange juice |
2 large eggs |
2 1/2 tablespoons butter |
2 teaspoons grated lime rind |
3 large egg whites |
1/8 teaspoon salt |
1/2 cup sugar |
1/4 cup water |
grated lime rind (optional) |
Directions:
1. Prepare and bake Piecrust in a 9-inch pie plate. Cool completely on a wire rack.
2. To prepare filling, combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.
3. Remove from heat; stir in butter and 2 teaspoons rind. Spoon mango mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until mango mixture comes to room temperature, stirring occasionally. Remove bowl from ice; spoon mango mixture into prepared crust. Cover and chill 8 hours or until firm.
4. To prepare meringue, place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1/2 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Spread meringue over filling; garnish with rind, if desired.
|
|