• Najwa Kronfel

Mango Mini Pies


I have a thing for mangoes. It’s not strange, I grew up in a house with two mango trees. I was not considered “lucky” to have the trees since in Honduras, a lot of people do. During mango season, you will see them everywhere. Neighbors exchanging mangos, giving them away, selling them, you just don’t know what to do with them. 


My mother-in-law use to make the most amazing mango jam (she passed away a couple of years ago). I remember she use to come to visit us from Honduras and she would bring with her a big jar of mango jam she had made. That jar as big as it was, never lasted long. We ate it with pancakes,  with scones, made tarts, you name it. She shared the recipe but I had to modify it a bit because mangos here aren’t the same as over there, it could be the kind of mango, who knows, but the final product is still really good. 



I also made mini mango pies which are fantastic and super tasty, they are best served a little warm with a scoop of vanilla ice cream or just as they are. They also go great with chai tea, hot or cold.  I love that stuff. 



Ingredients:

Find the pie crust recipe HERE

For the mango jam

2 lb mango, peeled and 

cut in chunks

1/2 cup sugar

2 tbsp lemon juice + zest of

one lemon

1 vanilla bean, split 

lengthwise

1/8 cup dark rum

In a large saucepan, combine all the ingredients (except the rum) and let it macerate at room temperature for 30 minutes. Simmer over low heat for 30 minutes, stirring occasionally until the mixture thickens. Add the rum, stir well and let it cook for a minute more. Fill the sterilize jars with mango jam and let cool.

To assemble:

Preheat the oven to 425 F.

Roll out the dough to 1/8-inch thickness. Using a round cutter (mine is 3-inch) cut out circles. Place half of the rounds on a baking sheet lined with parchment paper or a silicone mat and fill them with mango jam. Brush the edges of the dough with a little water and place another piece of pastry on top. Seal the pies using a fork and punch holes on top of each pie. Brush the top with a little egg wash and sprinkle it with sugar. Bake for 12 to15 minutes or until golden brown.


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