1 c. pitted tart red cherries
2 c. sliced ripe mango
3/4 c. sugar
1/4 c. flour
2 tbsp. butter
4 drops almond extract
Red food coloring (opt.)
Pastry for 9" lattice top pie

Drain cherries reserving 1/2 cup liquid. Combine sugar and flour; stir in cherry juice. Cook and stir over medium heat until thick. Add fruits, butter, almond extract and a few drops red food coloring, if desired. Let stand while preparing pastry.

Line 9" pie plate with pastry. Fill. Moisten edge; top with lattice crust, flute edges. Bake in a very hot oven, 425 degrees, for 8 to 10 minutes. Reduce heat to 350 degrees and bake 40 to 45 minutes longer or until bubbly in the center.

This recipe was originally a peach-cherry pie recipe that I adapted to use with mangoes. Mangoes can be substituted in place of peaches in many recipes very nicely.