Here's one 2 1/2 cups peeled and sliced ripe mango 2 tablespoons quick-cooking tapioca 3/4 cup granulated sugar 1/4 teaspoon salt 1 tablespoon melted butter pastry for two-crust pie, 9-inch PREPARATION: Mango recipe directions: Combine mango slices, tapioca, sugar, salt, and melted butter. Toss to combine; let stand for 15 to 20 minutes. Roll out half of the pastry very thin; line a 9-inch pie pan; trim edge. Roll out remaining pastry very thin. Fill shell with fruit mixture; moisten edge of crust. Place the top crust on filling, make several slits in top to vent steam. Trim top crust leaving it just a little larger than the pan. Press top crust and moistened bottom crust edge together; fold excess top under the bottom edge. Flute all around rim. Bake mango pie at 425° for about 50 to 60 minutes, or until top is well browned. Here is a link that might be useful: Mango Pie Recipe

Amck, Sorry, I worked today and this is the first chance I've had to reply. I didn't measure or follow a recipe. I just heated up a small amount of heavy cream and added some chocolate chips. Stirred until the chocolate melted. When the ice cream was almost frozen I stirred spoonfuls of the chocolate over the ice cream and just swirled it in. The chocolate firmed right up though as soon as it hit the frozen ice cream. It was softer than adding chunks of chocolate but I would have preferred it to be a little softer. A work in progress. Ann

We grow raspberries and I always have plenty so I have developed a lot of uses for them. I make raspberry juice for using in recipes. Some I've made up myself. I make it like I was going to make jam and freeze it in 1 cup lots. I pour it over a flan and then add vanilla pudding and top with whipped cream and berries. I make a graham cracker crust in a 10 inch pie plate and add cream cheese filling and top with berries Cream cheese filling 1 8 oz package philly--I soften for 10 seconds in the microwave 1/4 cup sugar 1/4 cup milk 2 tbsp. lemon juice 1 tsp lemon rind 1 cup cool whip --thawed beat Philly and sugar with a mixer on med.speed until smooth blend in milk, lemon juice and rind fold in whipped topping and spread over cooled crust. Top with raspberries. I make lots of pies and bake and then freeze them. Great to have on hand for when you have company. Of all the pies I make these are my husband and son's favorite I make raspberry vinegar. Now this is not the fancy vinegar you use on salads but a refreshing drink. I got the recipe from a very old pioneer cookbook. Although you use vinegar to leach the juice from the berries it is either boiled away in the cooking process or disguised by the berries--you certainly can't taste it. Raspberry vinegar Take any amount of berries and put them in a bowl or non aluminum pot. Add white vinegar to just cover the berries. Let stand 24 hours--the berries will be white. Bring to a boil and strain. Measure the juice and add an equal amount of sugar (1 cup juice to 1 cup sugar) and boil 20 minutes. It can be poured into sterilized pint or 1/2 pint jars or frozen. I do it in 1 cup containers and freeze. Thaw before using. 2 or 3 tablespoons in a tall glass of ice water makes a refreshing summer drink. A whole container mixed with yogurt makes creamy popsickles for the kids. Popsi fruit 2 cups plain yogurt 1 can frozen fruit juice Pour yogurt into a bowl and thicken in the freezer for 1 hour. The yogurt will be half frozen. In a blender combine yogurt and juice. Blend until smooth. Pour into popsickle molds and freeze for at least 5 hours. I mix the 1 cup of raspberry vinegar with 1/2 cup of water and substitute for the frozen fruit juice

I cannot say with truth that any of these are tried and true (I only like my mango fresh and unfiddled-with), but at least you have some choices! Mango Chiffon Tart 1 baked 20cm shortcrust or biscuit pastry case 4 cups sliced mangoes 1/2 cup sugar 3 eggs, separated 3 dessertspoons water 1/2 cup sugar 1 teaspoon gelatine 3 dessertspoon hot water 1 dessertspoon lemon juice Sprinkle l/2 cup sugar over mango slices, leave for 20 minutes, and then push through a course sieve. If mangoes are very firm, simmer, with the sugar, in very little water until softened. Drain and push through the sieve. Beat egg yolks slightly, add water and half the remaining sugar, cook over low heat, stirring until mixture thickens. Sprinkle gelatine into the hot water, stir until dissolved, add to egg mixture and stir well. Add lemon juice and mango puree, chill until syrupy, stirring occasionally. Beat egg whites until stiff, slowly add remaining sugar, beating well after each addition. Beat until very stiff, fold into mango mixture. Turn into pastry case and chill until set. Mango Cream Pie 23cm baked pastry shell 10g gelatine 1/3 cup lime juice 400g tin sweetened condensed milk 1/4 cup rum (optional) 2 cups mango puree 1 cup whipping cream 2 tablespoons sifted icing sugar fresh mint sprigs for garnish Sprinkle gelatine over lime juice in a small saucepan, leave for 1 minute. Cook over low heat, stirring constantly, for 2 minutes or until gelatine dissolves. Remove from heat, and stir in condensed milk and rum. Stir mango into gelatine mixture. Pour into piecrust. Chill until set. Beat cream until foamy. Gradually add icing sugar, beating until soft peaks form. Spread over filling. Garnish with mint, if desired. Mango Tart 23cm unbaked pie shell Filling: 4 medium mangos, peeled and sliced 1/2 cup sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon ground ginger pinch of salt 1 1/2 teaspoon lime juice 4 tablespoons flour Preheat oven to 210C. Combine all ingredients well and let stand about 10 minutes. Place in chilled crust. Bake for 30 minutes. Crumb Topping: 1 cup plain, unbleached flour 1/2 cup sugar 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup butter, softened Combine the dry ingredients. Add the butter in small pieces and work mixture with hands until crumbs form. Sprinkle crumbs on partially baked pie. Return to oven and bake an additional 15 minutes or until pie is bubbly and crumbs are browned. Cool. Serve with a scoop of ice cream, if desired.