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Jamaican Creamy Mango Pie Recipe

Jamaican Creamy Mango Pie Recipe
1 tsp. Jamaican pumpkin spice
1 package cream cheese
1 tbsp. Jamaican lemon juice
cup sour cream
cup sugar
cup sugar
2 cups Jamaican mangos, sliced
2 eggs, lightly beaten
2 tbsp. butter
2 tbsp. cornstarch
2 tbsp. light corn syrup
2 tsp. vanilla
3 tbsp. Jamaican mango nectar
dough for 2 crust pie
1. Combine cup sugar, cornstarch, Jamaican pumpkin spice, corn syrup vanilla and Jamaican mangos and mix well.
2. Combine 2 tbsp. Jamaican mango nectar, cup sugar, Jamaican lemon juice and eggs. Cook over medium heat until mixture thickens and boils, stirring constantly.
3. Boil 1 minute. Remove from heat. Beat sour cream and cream cheese until smooth. Gradually beat in hot egg mixture. Spoon Jamaican mango mixture into prepared bottom pie crust. Dot with butter.
4. Spoon egg mixture evenly over filling. Cover with 2nd crust.
5. Bake at 425' for 10 minutes. Reduce temperature to 350' and bake 35-40 minutes more.

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