Mango tango pies

• 2 large pie crust
• 3 cup kesar mango puree
• 1 cup plain yogurt
• 1/2 cup cornstarch
• 1/2 cup honey
• 1 cup sugar
• 15 oz coconut milk
• 1 cup water
• 1 nine inch pie pan deep dish
• 1 cupcake pan with a dozen holes
• 1 tbsp margarine

1. Preheat oven 350Fahrenheit
2. In a bowl mix yogurt, puree, honey, coconut milk, and cornstarch.
3. Take cupcake pan line with margarine then line ten holes with one pie crust.
4. Fill them with mango filling.
5. The two empty one fill half way with water.
6. Cook the pie crust for 15 minutes before filling
7. Put the second pie crust in the pie pan fill with the remaining mango mixture.
8. Sprinkle 1 teaspoon of sugar over each hole of the filled cupcake holes.
9. Sprinkle the rest over the mango filled pie.
10. Put the cupcake pan on bottom rack for 20-25 minutes.
11. Put the pie pan on top for 20-25 minutes then put on bottom for 20-25 minutes.
12. Pie will cook 45 minutes total
13. Let cool to firm.
14. Serve chilled or room temperature.
15. Note these are not super sweet but is meant to allow all flavors to be tasted but, none to over power the other, but the star is the kesar mango

pie crust, mango puree, plain yogurt, cornstarch, honey, sugar, coconut milk, water, dish, cupcake pan, margarine

Taken from cookpad.com/us/recipes/365699-mango-tango-pies (may not work)