- 1/2 recipe Flaky Pie Dough or 1 recipe Easy Cream Cheese Dough
- 1 recipe Coconut Crumble
- 4 1/2 cups fresh Mango, cut into large chunks
- 1 1/2 cups fresh diced Pineapple
- 1 tablespoon fresh lime juice
- 1/4 cup chopped candied ginger
- 3-4 tablespoons Cornstarch
- 1/4 – 1/2 cup firmly packed Brown Sugar
- Pinch of salt
Preheat oven to 400 degrees.
Roll out bottom crust and situate it in 9” regular or deep dish pie pan.
Refrigerate while preparing filling.
Make Coconut Crumble topping and set aside in refrigerator while preparing filling.
Place mango and pineapple in mixing bowl. Add lime juice and candied ginger. Mix together sugar and cornstarch in small bowl with pinch of salt. Add dry mixture to fruit and mix well.
Place prepared fruit into pie pan.
Top with prepared Coconut Crumble. Cover pie loosely with aluminum foil so coconut doesn’t burn.
Place pie in preheated oven on lowest oven rack. Cook for 30 minutes. At 30 minutes check topping to see if it’s already starting to brown. Rotate pie so it bakes evenly. Turn oven down to 375 degrees. Continue cooking an additional 10 to 20 minutes or until the fruit juices are well thickened, the pineapple is tender and the crumble topping is golden brown.
1 cup flour
½ cup unsweetened coconut flakes
1/3 cup sugar
1/3 cup brown sugar
Pinch of salt
1 stick butter (4 oz.), cut into tablespoon sized pieces
Place flour, coconut flakes and sugars in bowl of food processor with steel blade. Add salt. Pulse ingredients to mix. Add butter. Pulse to mix, processing as necessary to end up with a crumbly mass. Remove from processor and place in ziplock bag or covered bowl and refirgerate until needed. You can make this way ahead and freeze it. Use it frozen without defrosting.