Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
787
Calories
17g
Protein
14g
Fat
154g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pie | not in our table | 0 |
| Topping | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- pie dough for 1 crust pie
- TOPPING
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/4 cup butter
- FILLING
- 1/3 cup sugar
- 2 tbsp. cornstarch
- 1/4 tsp. cinnamon
- 2 cups mango slices
- 1 package (10 oz.) frozen raspberries in light syrup, thawed
- 1 tbsp. lemon juice
- =
Directions
1
Prepare dough for 1 crust pie. Roll and line 9" pie pan.Combine flour and brown sugar. Cut in butter until mixture is crumbly. Set aside. Combine sugar, cornstarch and cinnamon. Stir in fruits. Sprinkle with lemon juice. Pour into pie shell Bake at 375' for 35 minutes. Sprinkle evenly with topping mix. Bake an additional 12-15 minutes until topping is golden brown
Recipe sourced from
fandom