Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Pie | 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 2 crust 9" pie
- 2/3 cup brown sugar
- 3 tbsp. flour
- dash of salt
- 1/4 cup butter
- 1 tbsp. lemon juice
- 1/4 tsp. almond extract
- 1 1/2 cups mangos, sliced
- =
Directions
In large pot, combine brown sugar, flour, salt , butter, lemon juice and almond extract. Cook at medium heat until mixture thickens and boils. Boil 1 minute stirring constantly. Remove from heat and stir in mangos. Pour into prepared 9" pie unbaked pie crust . Make lattice top with 2nd pie crust. Seal edges and flute. Bake at 423' for 10 minutes. Reduce heat to 375' and bake 40-45 minutes more.