Tree Top


Mango-Lime Pie



1 9-inch piecrust


544 g Tree Top Mango Fruit Base, 3/8” dice (504865)

201 g sugar

113.40 g fresh lime juice

37.60 g cornstarch

57.5 g fresh orange juice

100 g eggs

35 g butter


102 g egg whites

0.75 g salt

100 g sugar

90 g water

Grated lime rind, optional



Prepare and bake piecrust in a 9-inch pie plate. Cool completely on a wire rack.

Combine mango, sugar, lime juice, cornstarch, orange juice and eggs in a large saucepan, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.

Remove from heat; stir in butter. Spoon into a bowl; place bowl in a large ice-filled bowl for 10 minutes, or until mango mixture comes to room temperature, stirring occasionally. Remove bowl from ice; spoon mango mixture into the prepared crust. Cover and chill 8 hours, or until firm.

Place egg whites and salt in a large bowl. Beat with mixer at high speed until soft peaks form. Combine ½ cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°F. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Spread meringue over filling. Garnish with grated lime rind if desired

9 servings.