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Angel Mango Pie

Ingredients

  • 1 graham cracker crust homemade or purchased
  • 4 egg whites
  • 1/2 tsp. cream of tartar
  • pinch of salt
  • 1/2 c. sugar
  • 3-4 ripe mangos peeled and sliced*
  • 1 tsp. vanilla
  • 8 oz. ctn. heavy cream
  • 2 Tbsp. powdered sugar

Instructions

  1. Make your graham cracker crust or purchase one ready made.
  2. Beat the egg whites, cream of tartar and salt until stiff, then slowly sprinkle in 1/2 c. white granulated sugar, beat in 1 teaspoon vanilla.
  3. Pour this mixture into the graham cracker crust, mounding up around the edges, leaving the center of pie a little lower. Bake 25-30 minutes at 350°. After 5 minutes of baking at 350°, turn the oven down to 300° for the remaining time. Remove from oven and cool.
  4. Place sliced mangos on top of the baked meringue.
  5. Mix the 2 tablespoons of powdered sugar with the whipping cream and whip until stiff peaks. Spread this over the top of the mangos. You can top the pie with additional pieces of mango in the center making a pinwheel design.
  6. Chill for several hours before serving.

Recipe Notes

Originally when I made this pie, I used canned peaches. Fresh mangos are great but if you have a hard time getting nice ones, try some fresh peaches. I think fresh berries would also be a good substitute.