Ingredients
2 Frozen 10″ Pie Crusts
3 Cups of peeled Mango ~8 Fresh ripe mangos (you may substitute Frozen or canned)
1/2 Cup Heavy Cream
9 Tablespoons Powdered Tang Drink Mix
1/2 Cup white sugar
1/4 Cup dark brown sugar
5 Tablespoons Cornstarch
1 Teaspoon salt
1 Tablespoon salted butter
1/4 Cup water
Directions
Add 1/2 cup Heavy cream to saucepan and warm on stovetop.
Stir in 8 level tablespoons of tang, whisk until incorporated
Return to low heat
In seperate small bowl incorporate 1/4 cup of water and 1 Tablespoon Cornstarch
Add cornstarch water to heavy cream and Tang mixture, stir well
Bring Tang cream mix to high heat stiring constantly and bring to boil.
Remove, set aside and cool to just warm
Cut Mango into slices totaling 3 cups
Add mango slices to large mixing bowl
Add white sugar, brown sugar, corn starch and salt
Mix and incorporate mango slices with aforementioned ingredients.
Once mixed well, add the Tang Cream mixture and mix well again.
Pour mango filling into pie crust and top with second pie crust and seal edges well.
Brush with Butter and sprinkle with remaining powdered Tang.
Put Pie in preheated 350 degree oven and bake for ~1hour in non convection oven or until golden brown
For convection oven bake ~45 Minutes until Crust is golden brown
Remove from oven, let stand for ~ 1 hour and put in refridgerator for at least 6 hours to cure.
Cut and serve