One of my favorite fruit pies in the summer is mango, and conveniently enough, it is also one of the easiest pies to make. The basis for the recipe (read: the ingredients list) originally came from my friend Shivani, and I then adapted the proportions of which to suit my own tastes. This is a no-bake pie, requiring only a handful of ingredients, most of which are easily attainable. Mango pulp, unflavored gelatin, cream cheese, sour cream, water, and graham cracker crusts. I say “crusts” plural because this recipe will make multiple pies at once. The only unusual ingredient is the mango pulp, which comes in 30 oz cans. I use alphonse mango pulp, which I get from my local Indian store. This kind of pulp is already sweetened, so the pie does not require any additional sugar. If you are not fortunate enough to live within easy striking distance of an Asian supermarket, the pulp can also be found here. Alternatively, you can make fresh mango pulp, which defeats the ease of assembling the pie, in my opinion.
Monday, August 23, 2010
Tuesday, August 10, 2010
This is my second cherry pie this summer, the previous being a traditional 2-crust pie. Having made a quick lemon meringue pie over the weekend, I was left with enough crust for a single-crust pie. And when I saw the cherries in the supermarket, I decided that now was the time to try the crumb-topped cherry pie that I had been pondering since the last cherry pie I made. I decided to leave the filling basically the same as my previous pie, I have reposted the ingredients below for convenience.