Ingredients1 h 40 m servings 490 cals
- Preheat oven to 400 degrees F (205 degrees C).
- Mix the mangos, drained crushed pineapple, white sugar, brown sugar, apple juice, and tapioca. Let stand in a bowl for 20 minutes.
- Pour filling into the unbaked pie shell, and dot with butter or margarine. Cover with top crust, and seal edges. Cut slits in top of outer crust.
- Bake at 400 degrees F (205 degrees C) for 1 hour, or until bubbles burst slowly and crust is a nice golden brown color. Let pie cool, and serve at room temperature.
Per Serving: 490 calories; 16.7 g fat; 85 g carbohydrates; 3.4 g protein; 4 mg cholesterol; 248 mg sodium. Full nutrition
ReviewsRead all reviews 9
Wonderful and so easy to make. I used fresh pineapple instead of canned and added an extra Tbs. of tapioca. Was not watery at all. I would recommend letting it sit for at least 1/2 day so the ...
More mango than pineapple, kind of a funny name...but very good! Tropical. My dad said it tasted a lot like a peach pie. I used pineapple tidbits & just tossed them in with a bit of the juice...
outstanding!! i've made it twice now in just a week, and my family just loves it. i did substitute coconut rum for the apple juice (it seemed like such a nice, tropical thing to do) and i may...
If you love these 2 kinds of fruit, you will be obsessed with this pie! It was phenomenal! I used a different kind of juice (orange-mango-peach juice) and a bit less than half the amount of whit...
I just made this with my husband and it is delicious, but I think it is a bit too sweet with all the sugar and I love sweet anything. The mangoes and pineapples are already sweet and definitely...
Definitely let the fruit determine how much of the sugar you add. Made this twice, using fresh pineapple both times. The first time, the pineapple was a little green. We used the whole quantit...