Pineapple Mango Pie Recipe

Directions

Preheat oven to 400 degrees F (205 degrees C).
Mix the mangos, drained crushed pineapple, white sugar, brown sugar, apple juice, and tapioca. Let stand in a bowl for 20 minutes.
Pour filling into the unbaked pie shell, and dot with butter or margarine. Cover with top crust, and seal edges. Cut slits in top of outer crust.
Bake at 400 degrees F (205 degrees C) for 1 hour, or until bubbles burst slowly and crust is a nice golden brown color. Let pie cool, and serve at room temperature.

Reviews (7)

ukienomad

May. 2, 2006

"Wonderful and so easy to make. I used fresh pineapple instead of canned and added an extra Tbs. of tapioca. Was not watery at all. I would recommend letting it sit for at least 1/2 day so the juices..." See more don't flow when you cut it. It needs to sit for a while. WOW!!! No wonder I love mango dishes!! Stored this recipe in my mailbox and will definitely make it again."

alarose

Aug. 11, 2005

"More mango than pineapple, kind of a funny name...but very good! Tropical. My dad said it tasted a lot like a peach pie. I used pineapple tidbits & just tossed them in with a bit of the juice, did ..." See morenot mash or anything. The mangos were very ripe & sweet. Orange juice instead of apple juice. Baked up nice, I let it cool overnight & it was completely set (a little hard to cut, actually). Might use less sugar or skip the brown sugar in future - tons of caramel sticky guck bubbled over onto the tray."

3MCMRMOM

Aug. 15, 2004

"outstanding!! i've made it twice now in just a week, and my family just loves it. i did substitute coconut rum for the apple juice (it seemed like such a nice, tropical thing to do) and i may cut b..." See moreack on the sugar next time i make it--the mangoes i have been getting are exceptionally sweet. thanks for the addition to my repetoire."

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