A delightful pie combining tropical mangoes and juicy strawberries, topped with a crunchy sweet crumb topping.
Ingredients
2 cups diced mangoes
1 cup apple juice
1/2 cup white sugar
2 tablespoons honey
1 cup fresh strawberries
1/2 cup cold butter
1/4 cup brown sugar
1 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 whole pie crust
Method
Start by preheating your oven to 375°F (190°C) and place a mixing bowl in the fridge to chill for later use.
In a saucepan, blend diced mangoes with apple juice and let it simmer on medium-low heat for about 10 minutes. Once softened, stir in 1/4 cup of white sugar and honey, then fold in fresh strawberries. Reduce the heat and let it simmer until the fruits are tender.
Take the chilled mixing bowl from the fridge and add cold butter, cutting it into small cubes. Mix in the remaining 1/4 cup of white sugar, brown sugar, flour, nutmeg, and cinnamon. Use your fingers or two forks to combine until the mixture resembles coarse crumbs. Keep it in the fridge until needed.
Pour the mango-strawberry blend into your prepared pie crust, spreading it evenly. Top it off with the crumbly mixture.
Bake in the preheated oven for about 20 minutes, or until the topping is beautifully golden brown. Let the pie cool for at least 30 minutes before slicing and serving.
