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Key Lime Cmpare

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Florida Mangoes vary in size, shape, coloring and taste according to their ripeness and variety. Mango coloring ranges from green to red.
Mango Shipping Season begins July 6th.
Varieties available - Remainder of July & August - Keitts - The fruit is a large (20-26 oz.) ovate tapering with slight nose-like protuberance above its tip. Green to orange-yellow as it ripens; firm flesh with a piney sweetness and minimal fiber surrounding the seed area.
Selection and Storage - A ripe mango gives to gentle pressure. A firm one needs further ripening before eating. Ripen all varieties of mangoes at room temperature, uncovered and out of direct sun. Turn mangoes occasionally. Refrigerate ripe fruit in a plastic bag for no more than three days.
Preparation and Cooking Tips: Mangoes are used differently according to their stage of ripeness. Before ripening they are used in pickles and conserves. At a riper stage they are cooked into relishes and vegetable side dishes. Adding them to a fruit salad adds flavor, color, aroma and texture. Mangoes must be peeled prior to eating out of hand.
Florida limes are a citrus fruit that grows in South Florida and other tropical areas. There are two major types: Mexican or Key limes, and Persian or Tahiti limes. The Key lime is small and round, about 1 to 2 inches in diameter. The fruit has a thin, smooth, leathery rind, and is green when immature and more yellow in color at maturity. The flesh is greenish-yellow, juicy, seedy, and more acidic than Tahiti limes. Tahiti limes are larger than Key limes and oval shaped. The fruit is dark green when mature, gradually becoming yellow when over mature. The flesh is light green, juicy, slightly acidic, and generally seedless. Limes are available all year long, but summer is the peak season. Look for limes that are firm, have smooth, shiny skins; are free from decay, broken, bruised or hard, dry skins; and are deep green (Tahiti) or yellow (Key lime) in color.

Tropical Lime and Mango Pie
Nothing gets you in the Tropical mood like Coconut Crust, Fill it with the fresh taste of creamy lime filling, and sweet fresh mango, and you will be instantly transported into a paradise vacation set on your own tropical Island.

Authentic key Lime Pie

 

PREP TIME 30 Min
COOK TIME 12 Min
READY IN 5 Hrs
Original recipe yield 1 - 10 inch pie

 


 

Servings 8

INGREDIENTS (Nutrition)

Coconut Pie Crust
6  limes
1 can(s) (14 ounces) 1 can (14 ounces) low-fat sweetened condensed milk, low-fat sweetened condensed milk
1 container(s) (8 ounces) reduced-fat sour cream
1 envelope(s) unflavored gelatin
1  ripe mango, peeled and thinly sliced
Lime-peel slivers, for garnish

DIRECTIONS

  1. Prepare and bake Coconut Crust; cool.

  2. From limes, finely grate 2 teaspoons peel and squeeze 1/2 cup juice. In medium bowl, with wire whisk, mix lime peel and juice with undiluted sweetened condensed milk and sour cream until blended; set aside.

  3. In 1-quart saucepan, evenly sprinkle gelatin over 1/2 cup cold water; let stand 2 minutes to soften gelatin. Heat over low heat 3 to 5 minutes or until gelatin is completely dissolved (do not boil), stirring frequently. With wire whisk, blend gelatin into lime mixture.

  4. Set bowl with lime mixture in larger bowl filled with ice water. With rubber spatula, stir mixture occasionally until it begins to mound, about 20 minutes. Remove bowl with lime filling from bowl of ice water. Pour filling into cooled crust; spread evenly. Refrigerate pie until filling is firm enough to slice, about 2 hours.

  5. To serve, arrange mango slices on top of filling. Garnish with lime peel.

 

Join the Tropical Lime and Mango Pie

Check out the top 10Tropical Lime and Mango Pie Baking Tips. The best Tropical Lime and Mango Pie! Plus what do you enjoy with your Tropical Lime and Mango Pie? at my Squidoo Lens.

     

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