Mango Pie
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Sweet pie with crispy crust, filled with ripe mango blended with cream and gelatin, topped with whipped cream and lemon zest
Preparation time
90 minutes
Number of servings
10
Difficulty
Medium
Ingredients
2
cup(s) wheat flour
2
tbsp butter, frozen
1
tbsp baking powder
2
tbsp warm milk
1.5
cup(s) ripe mango pulp, blended
1
cup(s) heavy cream (for whipping)
2
piece(s) egg whites
2
tbsp unflavored gelatin
1
cup(s) sugar
1
piece(s) lemon (juice)
4
tbsp cold water
1
cup(s) whipped cream (for topping)
1
tbsp lemon zest
pinch salt
pinch sugar (for pasta)
Directions
- For the crust: knead the flour with the butter, add the baking powder, milk, a pinch of sugar and salt.
- Cover a special pie pan well spread out and place it in the freezer.
- For the filling: dissolve the gelatin in cold water until there are no lumps.
- Beat the mango pulp and the cream (or blend them), add the gelatin, sugar and lemon juice. Beat.
- Beat the egg whites until stiff peaks form and add them to the mixture, folding them in with enveloping movements.
- Remove the crust from the freezer and place it directly in the preheated oven at 350°, for 20 minutes, until golden.
- Remove, pour the filling over it and let it set.
- Cover with the whipped cream and lemon zest.