Fresh Mango Pie w/ Maseca Crumb Topping #SundaySupper

Can you believe that it's already September?  Where did August go?  And more importantly, where did summer disappear to?  I know "technically" summer starts June 20th/21st and usually ends on my birthday (Sept. 22nd).  But for those of us with kiddies, summer is that long vacation when the kiddies are out of school.

Here in Mexico, we definitely get the short end of the stick.  Hope (my eldest) only had five weeks of summer vacation, while the other kiddies got six.  Sure we enjoyed our summer vacation and all, but five or six weeks is not nearly enough time to do all of the fun things we wanted to do this summer.  And I didn't even have time to make my favorite summer pie...Fresh Mango Pie with Maseca Crumb Topping.

I've been making this pie every summer for as long as Hubby and I have been married.  (We'll be celebrating our 18th anniversary in October!)  So for us, it really isn't summer without this pie.  And what better time to make it than right before Labor Day, the US's unofficial end of summer?  You can take the girl out of the US, but you can't take away her love of American holidays.  (FYI: Labor Day in Mexico is May 1st.)

If you're a fan of peach pie, then you're going to love Fresh Mango Pie.

*When choosing your mangoes, you want them more unripened than ripened.  Because the riper the mango, the greater chance of your mango filling turning to mush.

Fresh Mango Pie w/ Maseca Crumb Topping

Maseca (Masa Harina) Pie Crust: 

• 1-1/3 cup all-purpose flour
• 2/3 cup masa harina (I used Maseca)
• 1/2 teaspoon salt 
• 2/3 cup cold butter 
• 2 tablespoons very cold water

Mango Filling: 

• 6 mangoes (slightly unripened), peeled and sliced
• 1 lime, juice only
• 1-1/4 cup granulated sugar
• 1/2 to 2/3 cup cornstarch* (I used unflavored Maizena) 
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 tablespoons cold butter, cut up in small pieces

Crumb Topping: 

• 4 to 6 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup finely chopped pecans (optional)

Directions:
Let's start with the pie crust.  Combine the flour, masa harina, and salt in a medium mixing bowl.  Using a potato masher, mash the butter into the flour mixture until most of the flour has been incorporated and no large pieces of butter are visible.

Using a wooden spoon, stir in water, 1 tablespoon at a time, until the dough forms a ball.  Wrap dough in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350F.  Between 2 sheets of plastic wrap roll out dough to 1/4-inch thickness.  Carefully transfer the dough to a pie plate.  Trim off excess pie dough.  With a fork, pork holes in the pie crust to prevent the dough from rising during baking.  Reserve the dough scraps for later use.  (You should have enough dough leftover to almost fill a one-cup measuring cup.)

In a large bowl, combine the mango slices and lime juice.  Stir in the sugar, cornstarch, ground cinnamon, and ground ginger.  Pour mango filling into pastry-lined pie plate.  Dot with the 2 tablespoons of butter.  *The riper your mangoes, the more cornstarch you'll need.  Since half of my mangoes were kind of ripe, I used 2/3 cup of cornstarch.

To make the crumb topping, combine the leftover dough with brown sugar, ground cinnamon, and finely chopped pecans.  (I like to use my potato masher to mix my crumb topping.)  Crumble pieces of the crumb topping on top of the mango filling.

Place pie plate on top of a larger cookie sheet, in case some of the filling bubbles over.  Bake at 350F for 30 minutes.  If crust and topping is browning too fast, cover lightly with aluminum foil and continue baking for another 20 minutes.  Let cool to room temperature.

Serve with a scoop of vanilla ice cream.  Enjoy!!!

You might also like my Creamy Mango Pie.

For more delicious ideas to help you celebrate Labor Day and the end of summer, be sure to check out these #SundaySupper recipes: 

Starters & Snacks

• Lobster Salad with Avocado, Corn and Tomatoes by The Girl in the Little Red Kitchen
• Grilled Vegetable Spread by Magnolia Days
• Toast Topper #8: Tomato Confit for #SundaySupper by Yummy Smells
• Honey BBQ Wings and Cool Ranch by Big Bears Wife
• Finger Lickin’ Chicken Drumettes by Noshing with the Nolands 

Main Dishes

• Baked Shrimp and Pasta Caprese by Mama’s Blissful Bites
• Korean chili by Crispy Bits & Burnt Ends
• Newfangled Cowtown White Chicken Chili by Shockingly Delicious
• Strawberry BBQ Pulled Pork Sandwiches by The Weekend Gourmet
• Spicy Seoulful Pulled Pork Sandwiches by Kimchi Mom
• Smoked Pork Butt (A How-To) from Juanita’s Cocina
• Soy Glazed Chicken Thighs by The Messy Baker Blog
• Stuffed Green Chili con Queso Cheeseburger Sliders by Damn Delicious
• Adana kebab by Small Wallet, Big Appetite
• Portabello Paninis by The Hand That Rocks the Ladle
• Bloody Mary Skirt Steak by From Fast Food to Fresh Food
• Tuna and Roasted Pepper Packets by Cindy’s Recipes & Writings
• Mint Marinated Beef Kabobs with Garlic Sauce by Sustainable Dad
• Creamy Latin Style Pasta by Bobbi’s Kozy Kitchen
• Spicy Portuguese Style Sliders by Daily Dish Recipes
• Aromatic Glazed Salmon by Happy Baking Days
• Pork sliders by Basic ‘N Delicious
• Foil Packet Chicken by In the Kitchen with Audrey

Salads & Sides

• Mom’s Savory Pork’n’Beans by Webicurean
• Ranch Potato Salad by My Catholic Kitchen
• Gluten Free Penne hot salad with basil, asparagus, cherry tomatoes fresh mozzarella and chicken with a mustard vineagarete for #SundaySupper by Cooking Underwriter
• Southern Surprise Potato Salad by Granny’s Down Home Southern Cooking
• #SundaySupper Marinated Ginger Chicken & Spinach Salad by Kwistin’s Favorites
• Roasted Potato & Corn Salad w/ Bacon by GirliChef
• Vegan Caprese Salad by Galactosemia in PDX
• Picnic Friendly Grilled Vegetable Salad by Mama Mommy Mom
• Smokin Hot Caribbean Spiced Corn-On-The-Cob by Sue’s Nutrition Buzz
• Potato salad with Stilton and bacon by Tora’s Real Food
• Tomato Feta Orzo Salad by Family Foodie 

Drinks

• Frozen Sangria by Supper For a Steal
• Persian mint & cucumber cooler (sekanjabeen) by Family Spice

Desserts

• lightened lemon pound cake by The Meltaways
• Root Beer Float Cupcakes by Chocolate Moosey
• Strawberry Cream Squares by Dinners, Dishes and Desserts
• Fresh Mango Pie by La Cocina De Leslie
• Brown Butter M&M Cookies by That Skinny Chick Can Bake
• Gluten Free Lemon Blondies by No One Likes Crumbley Cookies
• Blueberry Lemon Cream Cheese Coffee Cake by Baker Street
• Strawberry Pie + White Sangria by Vintage Kitchen Notes
• Grilled Banana Splits by Diabetic Foodie
• Easy Desserts: Frozen Chocolate Bananas by Home Cooking Memories 
• Ice Cream Sandwich Cake by Comfy Cuisine
• Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP

Wine Pairings

• Labor Day Cookout Food And Wine Pairings by ENOFYLZ

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!

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