Frozen Moloka'i Mango Mele Pie

Frozen Moloka'i Mango Mele Pie
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What if you had a frozen dessert that tasted like a sweet Hawaiian song, filled with the tropical flavors of Aloha, called "Frozen Moloka'i Mango Mele Pie"... well now you do. So why "mele"? Mele is the Hawaiian word for "song". The song was important to Hawaiian culture, because Hawaiian history was oral history, nothing was written down, however the songs were memorized and passed down from generation to generation. Mele told the stories of creation, mythology, royalty and other significant events. The subject of the songs were as broad as the range of human experience. Today, people write mele to comment on significant people, places or events or simply to express an emotion, idea, or hunger for Moloka'i Mango Mele Pie.

Moloka'i is the birthplace of the Hula. And like Frozen Moloka'i Mango Mele Pie, the Hula is unique to the Hawaiian Islands. It is a dance form accompanied by a chant or mele. Every year in May, dancers of all ages, from every Hawaiian Island and as far away as Japan, congregrate on Moloka‘i to preform at Ka Hula Piko. Ka Hula Piko is an event that celebrates the birthplace of hula. The atmosphere at this event is that of a big family party, one of those wonderful Hawaiian days where kids run free in the sun, elders doze in the shade, and music fills the air. Local vendors offer crafts and food, and friends greet each other as they line up for laulau and kulolo, taro burgers, fried fish, shave ice, and maybe one day, Frozen Moloka'i Mango Mele Pie.

Frozen Moloka'i Mango Mele Pie
This frozen mango pie is like a 'song', celebrating the flavors of aloha, and the birthplace of the hula here on the Hawaiian Island of Moloka'i.

Ingredients for Macadamia Nut Pie Crust:
1/2 cup chopped macadamia nuts, divided
2 cups graham cracker crumbs
6 tablespoons melted butter
1/4 cup white sugar

Procedure:
Preheat oven to 350°F (175˚C). In a baking pan toast coarsely chopped nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Take half (1/4 cup) of the nuts and finely chop them,  leaving the other 1/4 cup of coarsely chopped for a topping. In a medium bowl, mix graham cracker crumbs, 1/4 cup finely chopped nuts, sugar and melted butter until well blended. Press mixture firmly onto bottom and up sides of pie plate. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Transfer to a rack to cool completely. Chill crust 30 minutes in the refrigerator.

Ingredients for Whipped Mango Ice Cream:
1 pint (equals 16 ounces or 2 cups) vanilla ice cream, softened
1 cup fresh frozen mango, pureed
12 ounces frozen Cool Whip whipped topping, thawed

Procedure:
Place frozen mango into a blender or food processor container, cover. Blend until smooth. Place in large bowl. Add softened vanilla ice cream; stir until well blended. Fold in the thawed whipped topping, blending well. Cover. Freeze 30 to 45 minutes, or until mixture mounds easily. Spoon into cooled macadamia nut crust (recipe above). Cover with plastic wrap and freeze 8 hours until firm. Garnish with toppings just before serving, (see below).

Ingredients for the Topping:
2 large ripe fresh mango, peeled, pitted and sliced
4 tablespoons sweetened shredded coconut, toasted
1 can Reddi-wip, whipped cream
1/3 cup reserved toasted macadamia nuts from the pie crust

Procedure:
Just before serving, decorate the top of the frozen mango ice cream pie with fresh mango slices and a mound of toasted shredded coconut in the middle of the pie. Spray whipped topping around the edge of the pie and sprinkle the toasted macadamia nuts on top of the whipped topping. Serve immediately. Makes 6 servings. Note: Don't freeze the pie with the mango on top, they will get very hard.

Frozen Moloka'i Mango Mele Pie with Yogurt
For a low-fat version of mango mele pie above, substitute mango frozen yogurt instead of whipped mango ice cream (see recipe below).

Ingredients for Macadamia Nut Pie Crust:
1/2 cup chopped macadamia nuts, divided
2 cups graham cracker crumbs
6 tablespoons melted butter
1/4 cup white sugar

Procedure:
Preheat oven to 350°F (175˚C). In a baking pan toast coarsely chopped nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Take half (1/4 cup) of the nuts and finely chop them, leaving the other 1/4 cup of coarsely chopped for a topping. In a medium bowl, mix graham cracker crumbs, 1/4 cup finely chopped nuts, sugar and melted butter until well blended. Press mixture firmly onto bottom and up sides of pie plate. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Transfer to a rack to cool completely. Chill crust 30 minutes in the refrigerator.

Ingredients for Mango Frozen Yogurt:
3 cups ripe mango
1/2 cup coconut milk
5 tablespoons honey
1 teaspoon vanilla extract
pinch nutmeg
3 1/2 cups 2% plain greek-style yogurt

Procedure:
Peel and cut up mangos. Put them into a food processor with 1/2 cup coconut milk, honey, vanilla extract, and nutmeg. Blend mixture until it is chopped up in very fine pieces but not smooth. In a bowl, combine the mango puree with the Greek yogurt and then chill for an hour. Freeze in your ice cream-maker for about 30 minutes, or according to manufacturer’s instructions. Spoon into prepared pie crust. Cover with plastic wrap and freeze 8 hours until firm.

Ingredients for the Topping:
2 large fresh ripe mango, peeled, pitted and sliced
4 tablespoons sweetened shredded coconut, toasted
1 can Reddi-wip, whipped cream
1/3 cup reserved toasted macadamia nuts from the pie crust

Procedure:
Just before serving, decorate the top of the frozen mango pie with fresh mango slices and a mound of toasted shredded coconut in the middle of the pie. Spray whipped topping around the edge of the pie and sprinkle the toasted macadamia nuts on top of the whipped topping. Serve immediately. Makes 6 servings. Note: Don't freeze the pie with the mango on top, they will get very hard.

Frozen Moloka'i Mango Mele Pie with Pudding
This is a simple way to make Moloka'i Mango Mele Pie, using instant vanilla pudding, and an already prepared pie shell.

Ingredients:
1 large (6-serving) package vanilla instant pudding and pie filling
2 cups milk

2 tablespoons melted butter

1 cup frozen whipped topping, thawed (one 8-ounce container equals 3-1/2 cups)

1 prepared (9-inch) graham cracker pie crust

2 large fresh ripe mango, peeled, pitted and sliced

4 tablespoons sweetened shredded coconut, toasted

1 can Reddi-wip, whipped cream
1/3 cup reserved toasted macadamia nuts

Procedure: 

In a large bowl, prepare pudding according to package directions, using the 2 cups milk. Fold in butter and whipped topping then pour mixture into pie crust. Refrigerate 4 hours, or until firm. Just before serving, decorate the top of the frozen pudding pie with fresh mango slices and a mound of toasted shredded coconut in the middle of the pie. Spray whipped topping around the edge of the pie and sprinkle the toasted macadamia nuts on top of the whipped topping. Serve immediately. Makes 6 servings. Note: Don't freeze the pie with the mango on top, they will get very hard. 

Notes: If you have only 4-serving packages of vanilla pudding on hand then open 2 of them and measure out and use 2/3 cup pudding mix. Every time you make this it can be a different kind of pie. Try lining the bottom of pie crust with banana slices, mango, or papaya, before adding the filling. If you'd like to make your own toasted coconut, spread out the flaked coconut on a baking sheet and bake at 325˚F. until golden, mixing occasionally. Makes one pie.