Categories: Pies, Fruits 
      Yield: 8 slices 
  
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           Pastry for single crust pie 
      1 c  Sugar 
    1/4 c  Cronstarch 
    1/4 ts Salt 
  2 1/2 c  Ripe mango; sliced 
      3    Egg yolks 
  1 1/2 c  Sour cream -=OR=- plain 
           - yogurt 
      1 tb Lime juice 
           Fresh raspberries, kiwi 
           - slices, blueberries (opt) 
  
  Prepare pastry for single crust pie by rolling out into a 13" circle. Ease 
  pastry into an ungreased 11" tart pan with removable bottom. Press pastry 
  into pan; trim edges. Prick pastry; line with a double thicknes of foil. 
  Bake in 450~ oven for 8 minutes. Remove foil; bake 5-6 minutes more until 
  lightly browned. Cool. For filling, in heavy saucepan, stir together sugar, 
  cornstarch, and salt. In blender or food processor, place sliced mangoes. 
  Cover; blend until mango is smooth. Stir mango and sour cream into sugar 
  mixture. Cook and stir over medium heat until thickened and bubbly, then 
  cook and stir 2 minutes more. Remove from heat. Stir 1 cup of the hot 
  mixture into the egg yolks. Return to the saucepan. Bring mixture to a 
  gentle boil, stirring constantly. Cook and stir for 2 minutes more. Remove 
  from heat. Stir in lime juice. Pour into baked pastry shell. Cool on wire 
  rack for 1 hour. Cover and chill at least 4 hours. To serve, garnish with 
  berries and sliced kiwi, if desired.