How to make a Mini Mango Pie

**Ingredients:**

**For the Mini Pie Crusts:**

- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and diced
- 2-3 tablespoons cold water
- 1 tablespoon sugar (optional)

**For the Mini Mango Pie Filling:**

- 1 cup diced ripe mangoes
- 1-2 tablespoons sugar (adjust to taste)
- 1 teaspoon cornstarch
- 1/2 teaspoon lemon juice

**Instructions:**

**For the Mini Pie Crusts:**

1. **Prepare Pie Dough:**
In a food processor, combine the flour, cold diced butter, and sugar (if using). Pulse until the mixture resembles coarse crumbs.

2. **Add Water:**
Gradually add cold water, one tablespoon at a time, pulsing until the dough comes together. Be careful not to overmix.

3. **Form Dough:**
Turn the dough out onto a floured surface and gently knead it into a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

4. **Preheat Oven:**
Preheat your oven to 375°F (190°C).

5. **Roll Out Dough:**
Roll out the chilled dough on a floured surface. Cut circles to fit your mini pie tins or muffin tin.

6. **Line Pie Tins:**
Gently press the dough circles into the mini pie tins, ensuring they cover the bottom and sides. Trim any excess.

**For the Mini Mango Pie Filling:**

1. **Prepare Mango Filling:**
In a bowl, combine diced mangoes, sugar, cornstarch, and lemon juice. Mix well.

2. **Fill Mini Pie Crusts:**
Spoon the mango filling into the prepared mini pie crusts.

3. **Cover with Dough (Optional):**
If you prefer a covered pie, cut smaller circles or strips from the remaining dough to create a lattice or cover for the mini pies.

4. **Bake:**
Place the mini pies in the preheated oven and bake for about 20-25 minutes or until the crust is golden brown.

5. **Cool:**
Allow the mini mango pies to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delightful mini mango pies!