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Jamaican Coconut and Mango Pie Recipe

Jamaican Coconut and Mango Pie Recipe
1 cups milk
1 cup Jamaican mango juice
1 envelope unflavored gelatin
1 prepared pie crust
1 tbsp. butter
cup sugar
cup toasted Jamaican coconut
tsp. vanilla
cup cornstarch
tsp. salt
2 cups Jamaican mangos, peeled and chopped into small pieces
4 egg yolks, beaten
1 cup whipping cream
1 tbsp. sugar
cup toasted Jamaican coconut
tsp. vanilla
2 tbsp. Jamaican mango jam, melted
1. Bake prepared pie crust at 450' for 9-11 minutes or until lightly browned. Cool. Sprinkle gelatin over cup Jamaican mango juice and let stand to soften.
2. In a food processor, combine cup Jamaican mango juice with 1 cup Jamaican mango pieces and process until smooth. In a medium saucepan, combine cup sugar, cornstarch and salt. Mix well.
3. Stir in milk and pureed Jamaican mango mixture. Cook over medium heat until mixture thickens and boils, stirring constantly. Remove from heat. Blend a small amount of hot mixture into egg yolks.
4. Then gradually stir into hot mixture and continue to cook over medium heat until it comes to a boil. Cook 2 minutes. Remove from heat and stir in vanilla, butter and gelatin mixture. Fold in cup toasted Jamaican coconut. Refrigerate about 30 minutes.
5. Fold in other cup Jamaican mango pieces. Spoon into cooled crust. Refrigerate about 45 minutes. Beat whipping cream until soft peaks form. Add 1 tbsp. sugar and vanilla and continue to beat until stiff peaks form.
6. Gently fold in Jamaican mango jam. Pipe or spoon whipped cream over filling. Garnish with rest of Jamaican coconut. Refrigerate 3-4 hours.

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