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
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