For the crust you’ll need (This recipe makes a double crust):
2 ½ cups all-purpose flour
1/2 teaspoon fine sea salt
20 tablespoons unsalted butter, cold and cut into cubes
4-12 tablespoons ice water, as needed
For the filling you’ll need:
6-8 large mangoes, peeled and cut into 1/2-inch to 3/4-inch slices
1/4-1/2 cup sugar (depending on how sweet the mangoes are)
1 1/2 teaspoon ground ginger
3 tablespoons flour
3 tablespoons lime juice
1 egg beaten with 1 tablespoon water to make an egg wash
In a food processor or with your hands, mix together the flour and salt. Add butter and mix until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and mix until the dough just comes together. It should be moist, but not wet. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
Preheat the oven to 450
Just before you are ready to roll out the dough, cut the mangos and, in a large bowl, mix them with the sugar, ginger, flour, and lime juice.
Roll out the first half of the dough and lay into a pie plate. Pour in the filling. Roll out the second half of the dough and cover the pie. Crimp to seal the edges. Cut a few slits in the top of the pie to serve as vent holes. Brush with egg wash. Place the pie on the heated baking sheet in the oven and bake for 10 minutes. Lower the heat to 350 degrees and continue baking for another 50-55 minutes, until golden. If the edges are browning too fast, you can cover them with foil. Cool for an hour before serving. Serve with vanilla ice cream.
Adapted from: http://thewoksoflife.com/2014/05/mango-pie/