Healthy Mango Pie Recipe

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Weigh and dice the butter.Sift the low gluten flour into a butter bowl and pour in sugar and salt.Rub it into coarse particles with both hands

Healthy Mango Pie Recipe
Level: Easy
Yield: 4 servings


Butter 130g
low-gluten flour 230g
Granulated sugar 15g
Salt 3g
Egg 2
Milk 40g
Mango jam 200g
Mango 1
Butter liquid (extra portion) appropriate amount
Corn starch 10g


  • Weigh and dice the butter.

    Mango pie
  • Sift the low gluten flour into a butter bowl and pour in sugar and salt.

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  • Rub it into coarse particles with both hands.

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  • After the eggs are broken up, add the egg liquid and milk. Reserve some of the egg liquid and brush the pie skin behind.

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  • Knead the dough into a fresh-keeping bag and refrigerate it in the refrigerator for 3 hours, or mix the dough in the evening and refrigerate it overnight. It's convenient to take it out and bake the next day.

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  • After refrigeration, take out the dough and divide it into one large and one small. The large pie bottom and the small pie surface grid.

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  • The long baking pan I use is brushed with butter liquid. As long as it is suitable for the oven, any baking pan can be used as a pie mold.

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  • Put a layer of plastic wrap under the dough and sprinkle some hand powder to prevent it from sticking. (if the dough is very sticky, sprinkle some hand powder on both sides and roll it out). Roll it into the corresponding length according to the size of the pie plate.

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  • Gently pick up the dough and put it into the baking pan. Cut off the excess dough along the baking pan with a knife.

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  • Use both hands to pinch the edge into a wave shape. Look at the picture and press the left thumb, index finger and right index finger together.

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  • Pinch all the edges and put them in the refrigerator for cold storage.

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  • Reserve another small piece of dough and roll it to the appropriate size.

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  • Use a knife and ruler to cut into 5 parts wide and 8 parts of braids. I cut a width of 2 cm.

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  • Narcissus awn.

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  • Peel and core mango, cut into small pieces, add corn starch, stir well and set aside.

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  • At the bottom of the pie, fork some small holes with a fork and add mango sauce.

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  • Add mango kernels.

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  • First place the wide edge of the cut pie on the baking pan.

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  • The braids are placed crosswise.

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  • All braided crossed meshes.

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  • Cut off the excess edge in the wavy pattern, and then compact and pinch the edge.

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  • The surface of the pie is brushed with egg liquid. The oven is preheated at 190 ℃ for 35 minutes. The middle layer is placed on the baking net for baking. It is controlled according to the temperature of the oven. Some ovens have a high temperature. If the oven temperature is high, the temperature will be reduced slightly in the next ten minutes.

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  • Put a lot of mango and a lot of stuffing to eat while it's hot.

    Mango pie

Nutrition Facts

Per Serving ( 125 g ) :
calories296 calories
carbohydrate43 g
cholesterol0 mg
fat14 g
fiber2 g
protein2.4 g
saturatedFat4.7 g
sodium251 mg
sugar20 g
transFat0 g


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