Mango Pie with Coconut Crust Recipe

Prep Time: 50 Minutes + Chilling
Bake Time: 45 Minutes + Cooling
Makes: 8 Servings

Ingredients: 
- 2 1/2 Cups of All-Purpose Flour
- 1/2 Tsp. of Salt
- 2/3 Cup of Cold Butter: Cubed
- 2/3 to 3/4 Cup of Ice Water
- 5 Cups of Sliced, Peeled Mangoes (4 Large)
- 2 Tbsp. of Dark Rum or Orange Juice
- 1/3 Cup of Sugar
- 2 Tbsp. of Quick-Cooking Tapioca
- 3/4 Tsp. of Ground Ginger
- 1/4 Tsp. of Ground Cardamom
- 1/8 Tsp. of Salt
- Dash of White Pepper
- 1/3 Cup of Flaked Coconut: Toasted

Instructions:
1. Mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.

2. Preheat oven to 400F. In a large bowl, toss mangoes with rum. In a small bowl, mix sugar, tapioca, spices and salt. Stir into fruit mixture; let stand for 15 minutes.

3. Sprinkle the coconut onto a lightly floured surface. Place one half of dough on coconut; roll to a 1/8 inch thick circle. Transfer to a 9 inch pie plate, coconut side down. Trim pastry even with rim. Add mango filling.

4. Roll remaining dough to a 1/8 inch thick circle; cut into 1/2 inch wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge.

5. Bake for 45 to 50 minutes or until filling is bubbly. If needed, cover edge loosely with foil during the last 15 minutes to prevent overbrowning. Remove foil. Cool on a wire rack.

Bon Appetit!