1 double crust
1 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2-3 tbsp. flour
4 cups sliced ripe mangoes
1 tbsp. lemon juice
Brush top crust with milk
Layer sliced mangoes sprinkled with spices alternately
until all mangoes are used. Sprinkle with lemon
juice and cover with top crust. Bake at 4250F
for first 10 minutes then reduce to 3500F for
30 to 40 minutes. |
|
1
tbsp. unflavoured gelatin
3 cups sieved mango purée
1/2 cup sugar
3 tbsp. lime juice
Sprinkle the gelatin on 1/3 cup cold water,
then dissolve, stirring over low heat. Keep
aside to cool. Then mix mango purée,
sugar, lime juice and gelatin. Chill until the
mixture is syrupy. Beat until light and fluffy.
Serve with whipped cream, or ice-cream. Serves
6. |
