Its mango season y’all. You wont believe how exciting this time is for almost everyone. It is where kids damage things because the stoning of the mangoes gets out of hand, where tree owners become protective of their mangoes stating that all children should wait till the mangoes are ripe. But what is the fun in that really? I personally have equal excitement when eating both raw and ripe mangoes except that the former is more fun(salt and piripiri anyone?). So as the season slowly climaxes, generous neighbors are giving away mangoes because, well, if they don’t, they will rot and nobody wants that.
I have been searching far and wide(A.K.A Google) the meaning of ‘from scratch’. because I have always questioned the concept behind it. Based on what I gathered and understood, cooking from scratch means cooking and using items or rather ingredients within your reach, your house or garden(and neighbors?!?). In a way this pie was made from scratch and you don’t need a lot of fancy ingredients really. Let me show you how.
What you’ll need:
2 C. Baking flour
½ C. Margarine (blue band)/ Butter
1/2 C. Cold water
2 Tsp. Sugar
½ Tsp. Salt
For the filling
2 Ripe mangoes
1/2 Tsp. Tea masala
1 Tbsp. Sugar
1/2 Tsp. Lemon Juice
Sift flour in a bowl. Add salt and sugar. Mix well. Add margarine and using your hands mix it in the flour until the mixture becomes coarse. Next add the water, a tablespoon at a time, while mixing. Keep adding little water until a firm dough is formed. It should not be very wet and should not stick to your hands so much (you may need more or less water). After you have formed the dough, put it back in the bowl and keep it refrigerated for 15 minutes.
Peel and thinly slice the mangoes. Put in a bowl and set aside. Thinly slice the pear and add in bowl. Add the tea masala, sugar and lemon juice and mix well.
After 15 minutes, remove from the refrigerator and, on a floured surface, cut the dough into two equal parts. Using a floured rolling-pin or a glass bottle, roll the dough out till it is large enough (think chapatti size). Roll the second part of the dough too. Arrange the mango and pear slices on top center of the pie dough. Make sure you leave enough space for folding the dough. Fold the dough on top of the filling.
Bake in an oven until the crust starts to brown a little. This can take an approximation of 15 to 20 minutes depending on the oven you are using. I use an oven toaster(!).
Remove from the oven and let the pie cool and then serve.
Do you prefer raw or ripe mangoes?
Apart from juicing, what do you plan on doing with the excess ripe mangoes?
Have a great week.
PS: If you don’t fancy tea masala, you can substitute it for anything else like cinnamon.