Mango Pie

Peel and pit the 6 half-ripe mangoes, then cut the flesh into ½-inch cubes to yield approximately 4-5 cups of mango pieces.

Place the mango cubes in a large bowl and sprinkle with 2 tsp of lime juice, tossing gently to coat evenly.

In a separate bowl, combine ⅔ cup sugar, 1 tbsp cinnamon, and 2 tbsp flour, whisking until well blended.

Pour the dry spice mixture over the mango cubes and stir gently until all pieces are evenly coated with the sugar and cinnamon mixture.

Preheat the oven to 375°F (190°C).

Pour the mango filling into the unbaked pie shell, spreading it in an even layer and discarding any excess liquid that pools at the bottom.

Bake for 40-45 minutes until the pie crust is golden brown and the mango filling is bubbling slightly at the edges.

Remove the pie from the oven and let it cool for at least 15 minutes on a wire rack before slicing and serving.