Mango and Almond Pies Recipe

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serves: 6 - 8

Taken from Fresh and Light by Donna Hay (£18.99; Hardie Grant)


  • 60g unsalted butter, softened
  • 1½ cups (180g) ground almonds
  • 1 tablespoon finely grated lemon rind
  • 1 cup (150g) self-raising flour, sifted
  • 4 eggs
  • ¾ cup (165g) caster sugar
  • 2 mangoes, peeled and cut into thick wedges
  • White sugar, for sprinkling


  • Preheat oven to 160°C (325°F)

  • Place the butter, almonds, lemon rind, flour, eggs and sugar in a bowl and mix to combine. Spoon the mixture into 4 lightly greased pie dishes or small ovenproof dishes

  • Top with the mango and sprinkle with a little sugar. Bake for 30–35 minutes or until golden. Serve warm with the whipped vanilla ricotta.

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