MANGO ORANGE PIE

Ingredients Weight Measure
Orange sherbet 2 cups
TABASCO® brand Habanero Sauce 2-1/2 tsp.
9" pie crust, baked 1 ea.
Mango sherbert 2 cups
Spicy Orange Vanilla Sauce (recipe below) 16 oz. 2 cups
Whipped cream as needed
Candied mango, diced 4 oz. 8 Tbsp.
Candied papaya, diced 4 oz. 8 Tbsp.

Spicy Orange Vanilla Sauce

Ingredients Weight Measure
Instant vanilla pudding mix 6 oz. 1 box
Milk 24 oz. 3 cups
Cointreau® 2-1/2 oz. 2 tsp.
TABASCO® brand Original Red Sauce 2 tsp.

Method

  1. Soften the orange sherbet and blend in 1-1/4 tsp. of TABASCO® Habanero Sauce. Place in the bottom of the pie shell and freeze.
  2. Soften the mango sherbet and blend in 1-1/4 tsp. of TABASCO® Habanero Sauce. Layer on top of frozen orange sherbet. Freeze.
  3. To make the Spicy Orange Vanilla Sauce, combine all ingredients in a blender or food processor and mix well. Set aside.
  4. Cut pie into 8 pieces and serve each piece with 2 oz. Spicy Orange Vanilla Sauce. Garnish each slice with whipped cream, 1 tsp. diced mango and 1 Tbsp. diced papaya.

Yield: 1 pie