Just google Abby. Too many to read through and I'm not well.Have bronchitis.

I need all those mangos to make me feel better.

mmmm , I have about 25 mango trees. Now if I get 100 mangoes from each tree that is about 2500 and allowing flying foxes and possums and wallabies eat about 500 leaves me with 2000 at $5 each means I get $10,000.

Now I can send them around but freight will be $2 per kilo but if you cannot afford that I can send you a photo (taken with my new, beaut camera) for just $5.

What a bargain  :)

That's not nice Gerry seeing that I am so sick.  Thought you would be more generous

(hmmm maybe I should put an e on the end of generous so Pete can understand the word).

Gee thanks Gerry You are all heart.

I think Cats said the Mango Pie was a recipe I had made?

Sorry I have never cooked a mango but enjoyed a couple :) el naturelle.

I am guessing a pastry shell  with or without a pastry lid :) and uncooked Mangoes for a filling like sliced thinly apples?

Sounds very nice though so hope someone makes one and shares :)

Mango, white chocolate & coconut gateau

Australian Good Taste - December 2011 , Page 107
Recipe by Kathy Knudsen

Photography by Rob Palmer

Ingredients

4 egg whites215g

(1 cup) caster sugar

40g (2/3 cup) McKenzie's Moist Coconut Flakes

2 x 180g pkts white chocolate, finely chopped

600ml ctn thickened cream

2 fresh mangoes, peeled, thinly sliced

Icing sugar, to dust

Step 1

Preheat oven to 120ºC. Line 3 baking trays with non-stick baking paper. Draw a 22cm-diameter disc on each sheet. Turn the paper ink-side down. Line another baking tray with non-stick baking paper.

Step 2

Use an electric beater to beat the egg whites in a large clean, dry bowl until soft peaks form. Add the sugar, 1 tablespoon at a time, beating constantly until the mixture is thick and glossy. Spread one-quarter of meringue mixture onto 1 disc. Repeat with two-thirds of the remaining meringue mixture to make 2 more discs. Sprinkle the discs with three-quarters of the coconut.

Step 3

Spoon remaining meringue mixture into a piping bag fitted with a 1cm-diameter plain nozzle. Pipe logs of meringue onto the remaining lined tray. Sprinkle with remaining coconut. Bake the meringue discs and logs for 1 hour or until crisp and dry. Turn off oven. Leave the trays in oven, with the door slightly ajar, for 1 1/2 hours or until cool.

Step 4

While the meringue is cooling, place the chocolate and 60ml (1/4 cup) of the cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Set aside for 5-10 minutes to cool slightly.

Step 5

Use an electric beater to beat the remaining cream in a bowl until soft peaks form. Gently fold the cream into the chocolate mixture until just combined. Cover with plastic wrap and place in the fridge for 1 hour to chill.

Step 6

Place 1 meringue disc on a serving plate and spread with one-third of the chocolate cream. Top with one-third of the mango. Repeat with the remaining meringue discs, chocolate cream and mango. Cover with plastic wrap and place in the fridge for 1 hour or until the meringue softens slightly.

Step 7

Break the meringue logs into large pieces and place on top of the cake. Dust with icing sugar.

Last year I received a box of dried magoes from the NT....by gee they were good.  Son in law has a farm up there...I adore mangoes and a pity I cannot get hold of the fresh ones from there as well.

The mango trees here are just starting to get small fruit on them. Could be a good fruiting season.