| 1 | Prepare pastry for single crust pie by rolling out into a 13" circle. |
| 2 | Ease pastry into an ungreased 11" tart pan with removable bottom. |
| 3 | Press pastry into pan; trim edges. |
| 4 | Prick pastry; line with a double thicknes of foil. |
| 5 | Bake in 450°F oven for 8 minutes. |
| 6 | Remove foil; bake 5-6 minutes more until lightly browned. |
| 7 | Cool. |
| 8 | For filling, in heavy saucepan, stir together sugar, cornstarch, and salt. |
| 9 | In blender or food processor, place sliced mangoes. |
| 10 | Cover; blend until mango is smooth. |
| 11 | Stir mango and sour cream into sugar mixture. |
| 12 | Cook and stir over medium heat until thickened and bubbly, then cook and stir 2 minutes more. |
| 13 | Remove from heat. |
| 14 | Stir 1 cup of the hot mixture into the egg yolks. |
| 15 | Return to the saucepan. |
| 16 | Bring mixture to a gentle boil, stirring constantly. |
| 17 | Cook and stir for 2 minutes more. |
| 18 | Remove from heat. |
| 19 | Stir in lime juice. |
| 20 | Pour into baked pastry shell. |
| 21 | Cool on wire rack for 1 hour. |
| 22 | Cover and chill at least 4 hours. |
| 23 | To serve, garnish with berries and sliced kiwi, if desired |
