This week's featured recipe and tips by:

Monique "Moe" Eveland

Culinary Resource Center Coordinator, Central Market Shoreline

Moe realized she liked cooking after spending her early adulthood on the road, working in restaurants and learning how to create tasty meals not from recipes, but from what was on hand.After putting down some roots, she graduated from Seattle Culinary Academy at Seattle Central Community College, and then worked for caterers, dabbled in running a specialty food company and even ran a crepe place for five years. Her favorite way of cooking is seeing what she can concoct from what’s in the pantry.  She became culinary coordinator at Central Market Shoreline in 2008.

​Serve chilled with a freshly blended margarita!

Featured Tips

Whole milk yogurt is a must here. The more natural ingredients the better. Not a mango fan? Try plums, peaches, blueberries, or raspberries, too. You can sub in oranges, mandarins or any other tropical juice instead of lime. The combinations are endless!

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Mango-Lime Yogurt Pie


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  • 1 (9-inch) pie shell
  • 2 eggs
  • 2/3 cup sugar
  • 1 1/2 tablespoons flour
  • 1 cup vanilla yogurt
  • Zest and juice of 1 small lime
  • 1 mango, peeled, seeded, diced
  • 2 peeled, seeded mangos – one diced, the other thinly sliced


Preheat oven to 325°F.
Bake pie shell for 20 minutes, until lightly browned. Remove from oven and set aside to cool. In a large bowl, whisk eggs and sugar until sugar is dissolved. Add flour and whisk until combined.
Add yogurt, lime zest, lime juice and diced mango. Stir well. Pour custard into pie shell and top with mango slices. Bake for 1 hour until custard is set in middle. Remove and chill completely in refrigerator before serving.

Recipe from Central Market Shoreline - Culinary Resource Center
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