Directions:
- Preheat oven to 350°F Unroll softened piecrust onto a greased rimmed baking sheet and set aside.
- Combine mango and cornstarch in a medium bowl, tossing to coat evenly.
- Melt butter in a small saucepan over low heat. Add brown sugar, rum, vanilla, and cinnamon. Cook and stir for one minute. Pour over the mango and mix well.
- Pour the filling onto the center of the piecrust, leaving a 2-inch border. Sprinkle blueberries over the filling. Fold the piecrust edges over the fruit.
- Bake for 30-35 minutes, or until lightly browned. Let cool for 15 minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.86 Kcal (619 kJ) | ||
| Calories from fat | 61.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.88g | 11% | |
|---|---|---|---|
| Cholesterol | 3.05mg | 1% | |
| Sodium | 94.85mg | 4% | |
| Potassium | 78.85mg | 2% | |
| Total Carbs | 19.87g | 7% | |
| Sugars | 6.91g | 28% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 1.07g | 2% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 0.3mg | 1% | |
| Calcium | 8.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 226.94 Kcal (950 kJ) | ||
| Calories from fat | 94.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.55g | 11% | |
|---|---|---|---|
| Cholesterol | 4.69mg | 1% | |
| Sodium | 145.58mg | 4% | |
| Potassium | 121.02mg | 2% | |
| Total Carbs | 30.49g | 7% | |
| Sugars | 10.61g | 28% | |
| Dietary Fiber | 1.89g | 5% | |
| Protein | 1.64g | 2% | |
| Vitamin C | 18.8mg | 20% | |
| Iron | 0.4mg | 1% | |
| Calcium | 13.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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