Because we couldn't find frozen cranberries, but mango is better anyway.

So I visited my friend Noa last week and we decided to go on a mini baking spree that ended in some good things like this and some weird thing like the challah dough that got cooked when it was rising in a too hot oven (that's where baby yeast goes to die). But first we made this pie, yum! And very easy too, maybe use a bit more mango than we did and listen to this song. while eating it (chilled of course).



Honey Mango Pie from this site roughly

Graham Cracker Crust
About 1 1/2 c. of crushed graham cracker crumbs (if you're buying that graham cracker brand that I can't remember the name of right now this is about one of those three plastic containers of crackers in the box crushed up)
6 TBL butter or margarine, melted

1. Mix crumbs and butter together and push into a 9 or 10 inch round pie pan, then bake at 325 degrees Fahrenheit for about 15 minutes.

In the meantime, you can make your filling:

3 c. frozen mango chunks (and then some I would say)
1/2 c. honey (I would actually lower this to 1/3 c., there is such thing as too much honey)
14 oz. can of sweetened condensed milk (sickeningly good)
3 eggs
1 TBS vanilla extract
1/4 tsp. cardamom (we didn't have any on hand so we left this out, I'm usually a big fan of cardamom, but for some reason I think this recipe would be better kept simple, I don't know though, try it out, see how it goes)

1. Noa put all the mango chunks in a bowl and microwaved them for a little and took this strange pulverize thing and mushed them. I would have just thawed them and put them in a blender, I guess since I was scared of the pulverizer or whatever it was.
2.Pour everything together in a bowl and mix. Pour into pre-baked graham cracker crust. Then bake at 350 degrees Fahrenheit for about an hour.



-Amanda