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Mango and Passionfruit Pies

A recipe from the Good Food collection.


Mango and Passionfruit Pies
Mango and Passionfruit Pies
750 g ready-made or home-made sweet shortcrust pastry (see page 391)
3 ripe mangoes (900 g), peeled and sliced or chopped, or 400 g tin mango slices, drained
60 g (¼ cup) passionfruit pulp, strained
1 tablespoon custard powder
90 g (⅓ cup) caster sugar
1 egg, lightly beaten icing sugar, to dust


  1. Preheat the oven to 190°C (375°F/Gas 5). Grease six 10 cm (top) 8 cm (base) 3 cm (deep) fluted flan tins or round pie dishes. Roll out two-thirds of the pastry between two sheets of baking paper to a thickness of 3 mm. Cut out six 13 cm circles. Line the tins with the circles and trim the edges. Refrigerate while you make the filling.
  2. Combine the mango, passionfruit, custard powder and sugar in a bowl.
  3. Roll out the remaining pastry between two sheets of baking paper to 3 mm thick. Cut out six 11 cm circles. Re-roll the pastry trimmings and cut into shapes for decoration.
  4. Fill the pastry cases with the mango mixture and brush the edges with egg. Top with the pastry circles and press the edges to seal. Trim the edges and decorate with the pastry shapes. Brush the tops with beaten egg and dust with icing sugar.
  5. Bake for 20–25 minutes, or until the pastry is golden brown. Delicious served with cream.
Main ingredient:
Mango, Passionfruit
Modern Australian

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