Rhubarb Mango Pie

Rhubarb Mango Pie

A splash of sweet fruity raspberry or strawberry beer elevates the filling of this pie making you want to go back for more.

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  • 2 pie shells, you can use store bought or your own favorite recipe. For my recipe click
  • 2 1/2 cup rhubarb, chopped
  • 2 1/2 cup mango, chopped
  • 3/4 cup sugar
  • 1/3 cup flour
  • 1 tsp vanilla
  • 1/8 cup fruit beer (raspberry or strawberry)
  • 3 tbsp butter, cubed
  • 1 egg white beaten


  • Preheat oven to 350 degrees F.
  • Place one pie shell in the bottom of pie plate. Prick bottom with fork.
  • In a large bowl combine the fruit, sugar, flour, vanilla and beer.
  • Pour the fruit filling into bottom of the pie plate.
  • Top the fruit with cubes of butter.
  • Top with the second pie shell. You can either use the whole shell and cut slits into the top or cut the dough into strips and create a lattice topping.
  • Brush the top with the egg white.
  • Bake in preheated oven for 30-40 minutes until bubbling and brown.



1504 cal


38 g


262 g


38 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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