Why it works: Mango and cinnamon match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 126 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Mango Pie
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
Fill the pie shell with stewed mangoes.
Sprinkle cinnamon over the mangoes if desired.
Cover with the second pie crust and seal the edges.
Cut slits in the top crust to allow steam to escape.
Bake
Bake for 30-35 minutes or until the crust is golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Mango + cinnamontop 8% of all pairsSmell alikestrongCooked together126 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Stewed mangoes
- Forms the sweet, moist filling that the crust holds in place.
- Pie shell
- Provides the base that holds the filling and bakes to a crisp structure.
- Pie crust for topping
- Encloses the filling and browns to form a golden top layer.
- Ground cinnamon
- Adds warm aroma that complements the sweetness of the mangoes.
The step that matters
Cut slits in the top crust. Steam from the moist mango filling needs an exit. Without vents, pressure can build, lifting or splitting the top crust and leaving the bottom soggy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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