Mango pie!

I start work in a few days and even though it's temporary and part time I'm taking advantage of my empty days lazing around and cooking. Can't complain too much.

This is a tasty little pie. Similar texture and flavor profile as pumpkin pie but it's lighter, more refreshing. Inspired from The Kitchenista Diaries.

Mango pie

Note: mangoes and pie crust can be prepared at least a day ahead of time.

3 large, very ripe mangoes
1/2 cup white sugar
1/4 cup brown sugar
1 tbsp butter
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cardamom
1 tsp white vinegar
1 tsp vanilla
3/4 cup heavy cream
2 eggs + 1 yolk

1. Preheat the oven to 425 degrees.
2. Place pie weights on top of your crust and bake for 10 minutes or until crust is lightly golden. Cool completely.
3. Lower oven temperature to 375 degrees.
4. Prepare the mangoes.

•  Bake the mangoes whole, unpeeled in a 350 degree oven for 1 hour. Let the mangoes cool and then peel, separate fruit from the pit, and puree. It should yield around 2 cups of puree.

5. Put the mango in a saucepan and turn the heat to medium. Cook the mango, stirring constantly until it thickens and looses some moisture.The mango should completely separate and slowly ooze back together when you drag your spoon across the bottom of the pan.
6. Take the pan off the heat and stir in both sugars, spices, and butter. Stir until sugar dissolves and butter melts.
7. Whisk together the vinegar, cream, vanilla, and eggs in a large bowl. Slowly pour in the mango mixture and whisk to combine.
8. Pour into your pie crust and bake for 35-40 minutes.

For the crust

1 1/4 cups flour
6 tbsp butter, chilled and cut into small cubes
1 tbsp + 2 tsp cornstarch
3/4 tsp kosher salt
1 egg
1/4 cup cold water

1. In a large bowl combine dry ingredients and whisk together.
2. Cut the butter into the flour until the butter is pea-sized.
3. Make a well in the middle of the flour and crack the egg into it. Using a fork, gently mix the egg into the flour.
4. Add water and stir until the dough comes together. If it is too dry, add more water a tablespoon at a time.
5. Knead the dough once or twice, cover in plastic wrap, and chill in the fridge for at least 1 hour.
6. Roll dough out about 3/4 inches thick on a lightly floured surface.
7. Put dough in pie pan. Trim the dough so it hangs about 1/2 inch over the edge of the pan; crimp edges.
8. Chill in the fridge for at least 30 minutes before baking.