Ingredients:
1 1/2 cups plain flour
4 tablespoons reduced fat margarine
1/4 cup sugar
4 tablespoons mango nectar
600 ml mango nectar
1/4 cup sugar
7 tablespoons custard powder
1 (450 g) cans drained mangoes, slices
3 egg whites
3/4 cup sugar
Directions:
Preheat oven to 180 C.
To make base blend flour, 1/4 cup sugar, and margarine in food processor.
Slowly add in nectar till combined.
Roll pastry out on lightly floured surface to fit a 243cm pie plate.
Coat plate with cooking spray and using a rolling pin to lift pastry onto pie place, bake in oven until lightly browned.
To make filling combine mango nectar, sugar and custard powder in a medium size saucepan and bring to boil stirring constantly till the mixture thickens.
To make meringue in a medium size mixing bowl beat egg white on high speed until soft peaks form.
Gradually add in sugar, beating well until sugar has dissolved.
To assemble pie, spread mango slices evenly over cook pastry.
Spoon over custard and top with meringue.
Bake for 10-15 minutes in a moderate oven until lightly browned.
Servings: 10
Time preparation: 30 min.
Time total: 60 min.