Rev: Mango lime icebox pie (06/02)

[jphilg]

Eh. Not a repeater.

Pros: Very easy, very cheap ingredients. Plus I love italian meringue.

Cons: The mango filling had that hollow, corn starch thickened flavor....you know, sort of cafeteria foodish? I would recommend increasing the lime juice (maybe just replacing the orange juice with more lime? I find OJ doesn't have much oomph when cooked) and maybe cutting back on the corn starch to try and brighten the flavors. Also, mango nectar doesn't have the same brilliant yellow-orange color as fresh mango, and the filling ends up just plain old yellow instead of, well, mango color.

Oh well.

[knunes]

Thanks for the review. I think I'll pass rather than try to improve on it....

[Robyncz]

Jen,
I should have known you would try this one. It looked like something I'd really like. But once I read the recipe I was skeptical since it didn't seem to have enough mango-ness. Anyway, I'm glad you tried it so I won't have to. Too bad, though.

[lhall]

Gee, and I almost made this on Saturday. Glad I didn't. I didn't read the recipe and didn't have the 8 hours to chill it.

Leigh

[Carolina68]

Arg, I just bought mango nectar yesterday where I could make this pie this weekend. Oh well, I may go ahead and make it anyway and follow JPHILG's tips and see how it turns out.

[Angela]

I'll be anxious to hear your review Carolina68! I was very intrigued by this recipe and was going to try it. I'd like to hear more review before I do though.

[Grace]

Do you think pureed fresh mango would work in this recipe, instead of the mango nectar? I bet that would liven up the flavor, but don't know if it would be too thick or something.

[jphilg]

I think fresh mango puree would do wonders for this pie....again, you could cut back on the icky cornstarch, and then the thickness would be right. There are two eggs in the custard, so I wouldn't worry about it not setting properly without the cornstarch.

Someone give it a whirl!

Jen

[greysangel]

It's on my list for this weekend...of all of them this one looked the best to me. It just screams spring

I'll report back!

JeAnne

[JHolcomb]

I don't know if this is helpful, but I used arrowroot starch in the chocolate silk pie (it didn't call for a thickener, but I used skim milk instead of the 2% it called for so was afraid it would be runny otherwise). Anyway, it worked like a charm. I didn't have a problem with the custard weeping or a nasty starchy taste (that can be caused it you don't let the mixture boil long enough, but you guys probably already know that). I also used some cream of tartar in the merange which *seems* to have kept it from weeping as well.

I want a review of this pie with Jen's changes! It looked so pretty and I want it to be good so badly!

[Lynn B]

Raptly following this thread...

This sounded SO good to me at first, then I read the ingredients and thought, "How MANGO-EY is this really going to taste?!!" I have been waiting for someone to make and review it! I think Grace's idea is GREAT... and I like the arrowroot suggestion, too... but I think I am cream-pie challenged, so I will have to wait and see what works for you guys first!

SO KEEP ON TRYIN'!!!

Lynn

[SusanMac]

Question from another mango lover who hopes the revisions turn out well....

What's the difference between arrowroot starch and corn starch?? I've always used corn starch. Are they interchangeable?

[Carolina68]

I made this pie yesterday. Since I had already purchased the mango nectar, I went with it instead of the pureed mango. However, next time I think I would try the puree since the mango taste gets kind of lost in this pie. I did increase the lime juice by 1/4 cup and didn't use the oj. I also cust back to about 1/8 of a cup of cornstarch. All in all, the pie turned out very good, but I would call it a lime-mango pie since the lime was the dominate flavor. It was a hit with my family, the meringue was so good, but it fell quickly and was almost flat today (this was my first try with this type of meringue).

Please let us know if any of you make it with mango. Also if you love lime, I think you will like this one.

[JHolcomb]

Originally posted by SusanMac
Question from another mango lover who hopes the revisions turn out well....

What's the difference between arrowroot starch and corn starch?? I've always used corn starch. Are they interchangeable?

Arrowroot starch is usually used in Asian cooking. It gives a clearer appearance to sauces. It is also apparantly more easily digestible than other types of thickening starches. I don't know what the ratio would be when substituting one for the other. Honestly, I just dumped some into the pie filling.I'm sure there's a website out there with that type of info, though.

Does anyone know why CL didn't call for cream of tartar in the merange? I used it in mine and 5 days later I still have an un-weepy cream pie with a perfect merange.

[Lrimerman]

I wondered if anyone tried the cover recipe. I made it today and even my three year old didn't like it, way too sweet. The taste was good, but way, way too sweet. I used all natural peanut butter (with all the fat, but no extra sugar) and it was still way too sweet.

I think I will try to play with the recipe in the future.

[valchemist]

here is one review. I thought there was one more floating around but I can't find it.

I found this review using the "search" button at the top of the screen.

http://community.cookinglight.com/sh...ter+banana+pie

[Grace]

OK Folks. The verdict is in.....

It's a WINNER!!! WOW!! What a GREAT pie! I used 1 cup of fresh mango puree (cut up and pureed the fruit myself), and instead of 1/4 cup of orange juice, I used 1/4 cup of OJ concentrate. And freshly squeezed lime juice, of course. Absolutely fabulous. Everything I imagined it to be when you look at the picture.

What a wonderful summertime dessert. I will be making this one often, although it's a pain in the butt because of all the steps and waiting involved. But it's worth the work.

LynnB - you MUST make this pie!!!

[jphilg]

Grace-- I am so glad that your adjustments resulted in a great pie! I new it had potential.....

Jen

[Carolina68]

Thanks for the post Grace, after some adjustments with mine, I thought it was very good, but missing the true mango flavor. I was thinking the pureed mango might just be the ticket. Glad to hear it worked.

[Terrytx]

Grace, did you still use the cornstarch, and what do you think of doing mango nectar for the OJ (also using the mago puree). Does it really need the orange flavor?

[Grace]

Terry, I did use cornstarch. It worked just fine. I'm sure you could use mango nectar in place of the OJ, but the oj concentrate is so concentrated, I do think it added a lot of tang. I liked it that way, and would do it again that way, but I don't think it would all of a sudden be a bad pie without it. I think the real key to this recipe is the fresh mango puree and the fresh lime juice. I wouldn't bother with it if I didn't have those two ingredients. Otherwise, I think the thickener and 1/4 cup juice can be fiddled with with no problem at all. Good luck, and enjoy this pie. I just had another slice for breakfast! I keep saying it's healthy - fresh fruit and protein in the meringue....

[greysangel]

I'm with Grace on this one...FABULOUS! I did a little more tweaking I was worried because this was my first time with meringue but it really came out wonderfully. We shall see with leftovers today how it holds up.

Instead of a standard pie crust, I ground up red fat nilla wafers with a bit of oil and mango nectar. Fabulous. I loved the vanilla base for this

I used fresh mango puree and fresh lime juice and reduced the cornstarch to two TBSP. I used mango nectar to replace the o.j.

WHAT A WONDERFUL DESSERT!!!

Two big big thumbs up Unfortunately it tastes so light but it's still 6 pts per slice.

JeAnne

[Lynn B]

Originally posted by Grace
OK Folks. The verdict is in.....

It's a WINNER!!!
LynnB - you MUST make this pie!!!

Oh Grace! Thank you so much for the "test kitchen" findings! I am soooooo excited to try it now! I will do it just like you did! mmmmmmmm! THANK YOU AGAIN!!! <<<kiss!>>>

Lynn

[Claudia S]

*bumping* this up...

I'm so glad I read this thread before making this pie for Father's Day... thanks so much... I also used pureed mango in place of the nectar (I still used about 1/4 c. of the nectar) with wonderful results! I thought even with pureeing the mango, this recipe was pretty simple, but would just add that if you don't use constarch very often -- I think my box has been sitting the the cabinet for a couple of years, it has the tendency to lump and I would suggest running the constarch thru a sieve or sifter prior to mixing with the rest of the ingredients. I ended up with a few little gritty lumps that were very diffult to smooth out.

I will definitely be making this again.

Claudia

[mochadelsol]

Claudia I had the same problem w/my cornstarch :mad: . I picked out all I could I was so close to starting over. I also used fresh mango. In place of oj, I used frozen concentrate "Orange Mango" very tasty. Also went w/grahamn (sp?) cracker crust, and whip cream. DH loved it

[Terrytx]

here is another thumbs up for this pie. I made it for Father's Day. We loved it.

[Adriana]

JeAnne, did you mean "real" 'Nilla wafers? Or is there a red variety.

I am in the process of making this pie now. Since I'm a mango lover by birth and by family pedigree (brother was a tropical fruit processor), I DESPISE cooked mango. It just ruins the exquisite falvor of it. So, being the rebel that I am I left out the mango (puree, of course - nextar? yecch!) when I cooked the cornstarch, sugar, juices and eggs. I did it in the microwave. When it had boiled for about 1 minute I removed it from the micro, sitrred in the pureed mango, lime rind and butter. The mix is chilling now.

Question: Does it REALLY take 8 hours to chill???? It's quarter to 4 and I want to serve it tonight!

[valchemist]

Adriana,

JeAnne's post is referring to reduced fat Nilla wafers. Don't know the answer to your other question -- haven't made this dessert.

Val

[PoppyJ]

I was a little nervous serving this pie at the dinner party I had last night, but I am glad I did. Everyone loved it. I followed everyone's advice and made some changes to the pie. I used fresh mango puree instead of mango nectar. I then subbed the mango nectar for the orange juice. I also used fresh lime juice and a vanilla wafer crust (that was made with some graham cracker crumbs because I ran out of vanilla wafers). The pie was light, tangy, and refreshing. A perfect ending to the dinner.

[VictoriaL]

I wanted to make this a day ahead for guests in a few weeks, would it be okay to make it in the late afternoon one day and serve it for lunch about 20 hours later? Or will the meringue start to fall or something equally disasterous happen?