Hawaiian Mango and Lilikoi Passion Fruit Pies.
Preparation time is about 25 minutes, plus refrigeration.
Total cooking time is about 25 minutes.
I am a career waiter/food server by trade and have had the pleasure of working in some of the finest Hawaii restaurants for the last 15 years or so, and counting. I have had the pleasure of learning some of the best Hawaiian Food recipes from some of the greatest chefs in Hawaii. In the process I have had to create or come up with my own recipe, or recreate a chef's special on many occasions. Nothing beats a Hawaiian Mango and the famous Lilikoi fruit. Combined together in this fabulous recipe, dessert in your home will never be the same again.
Makes 6 Servings.
1.5 Pounds sweet shortcrust pastry.
3 ripe mangos if you can get them, otherwise 1 Can (13 oz.) of mango slices, drained, will do just fine.
3 Cup Passionfruit (Lilikoi) pulp.
1 Tablespoon Custard Powder.
2 Cup Caster Sugar.
1 egg, lightly beaten.
Icing sugar or powdered sugar to dust.
1. Preheat the oven to 375 degrees Fahrenheit. Lightly grease six 3 inch fluted tart tins. Roll out two-thirds of the pastry between two sheets of baking paper until about 1/8th inch thick. Cut out six circles about 5 inches diameter. Line the tins with the circles and trim the edges. Refrigerate while you make the filling.
2. Mix together the Mango, Passionfruit (Lilikoi) pulp, custard powder and caster sugar.
3. Roll out the remaining pastry between two sheets of baking paper, again to a thickness of about 1/8th inch thick. Cut out six 4½-inch circles. Re-roll the trimmings and cut out small shapes of your preference for decoration.
4. Fill the pastry cases with the mango mixture and brush the edges with egg. Top with the pastry circles and press the edges to seal. Trim the edges and decorate with your cutout shapes. Brush the tops with more beaten egg and dust with icing sugar or powdered sugar. Bake for 20-25 minutes, or until the pastry is golden brown.
If you did it right, you should serve something like this:
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