CRUST:
1-1/4 cups flour
1 Tbs. cocoa
¼ tsp. salt
½ cup chilled butter, cut into pieces
2 oz semisweet chocolate, melted and slightly cooled
FILLING:
3 large ripe mangoes
1/3 cup sugar
3 eggs
GARNISH:
½ cup whipping cream
Fresh raspberries
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CRUST: Combine flour, cocoa and salt in food processor; process until mixed. Add butter; process until mixture resembles
coarse meal. Add chocolate; process until dough begins to hold together. Transfer dough into 9” pie pan or tart pan and form
a crust with fingers; refrigerate.
FILLING: Preheat oven to 350 degrees. Peel mangoes and remove seeds. Puree mangoes and sugar together in food
processor. (You should have 2-1/4 cups puree.)
In a bowl, whisk eggs. Add puree; mix well. Pour filling into crust and bake until a toothpick inserted in center comes out
clean, 55 minutes to 1 hour. Cool.
GARNISH: Whip cream and pipe or spoon around edge of pie. Garnish with berries. Serves 8.
PER SERVING: 312 calories; 5 gm protein; 16 gm fat; 38 gm carb.; 111 mg chol.; 210 mg sodium; 3 gm fiber.
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