Mango Pie

2 1/2 c peeled and sliced ripe mango
2 T cornstarch
3/4 c sugar
1/4 t salt
1 T melted butter
pastry for two-crust pie, 9-inch

Heat oven to 425.

Combine mango, cornstarch, sugar, salt, and melted butter. Toss to combine; let stand 15 to 20 minutes. Roll out half of the pastry very thin; line a 9-inch pie pan; trim edge. Roll out remaining pastry very thin. Fill shell with fruit mixture. Place top crust on filling, make several slits in top to vent steam. Trim top crust leaving a little larger than the pan. Press top and bottom crust edge together; fold excess top under bottom edge. Flute all around rim. Bake for 45 to 50 minutes, or until top is well browned.