Mango-Lime Icebox Pie

Look for mango nectar in the Latin foods section of your supermarket.

Yield: 9 servings (serving size: 1 wedge)

Ingredients

• Crust:
• 1  (9-inch) Piecrust or 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 
  Filling:
• 1  cup  mango nectar
• 3/4  cup  sugar
• 1/2  cup  fresh lime juice (about 4 limes)
• 1/4  cup  cornstarch
• 1/4  cup  fresh orange juice
• 2  large eggs
• 2 1/2  tablespoons  butter
• 2  teaspoons  grated lime rind
• 
  Meringue:
• 3  large egg whites
• 1/8  teaspoon  salt
• 1/2  cup  sugar
• 1/4  cup  water
• Grated lime rind (optional)

Preparation

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

To prepare filling, combine nectar and next 5 ingredients (nectar through 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 and 2 teaspoons rind. Spoon mango mixture 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 prepared crust. Cover and chill 8 hours or until firm.

To prepare meringue, place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1/2 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. 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 rind, if desired.

Nutritional Information

Calories:

267 (30% from fat)

Fat:

9g (sat 3g,mono 3.3g,poly 2g)

Protein:

3.4g

Carbohydrate:

44.4g

Fiber:

0.5g

Cholesterol:

56mg

Iron:

0.3mg

Sodium:

190mg

Calcium:

14mg