Mango pie

Preheat the oven to 180°C. Meanwhile, prepare the pie base by mixing the crushed cookie with the melted butter until a sandy texture is obtained. It is important to make sure that all the cookies are well moistened so that the base adheres properly.

Press this mixture into the bottom of a pie pan. Bake for 10 minutes and then let cool. If the base rises a little during baking, simply press it down again with a spoon.

For the filling, peel the mangoes and separate the pulp from the stone. Blend the mango pulp, sugar, lime juice, eggs and condensed milk until smooth. I prefer to use very ripe mangoes because they give a more intense color and flavor to the filling.

Pour the mango filling over the cooled cookie base. Bake for 30-40 minutes or until the filling is firm and lightly browned. A trick to prevent the filling from cracking is to place a pan of water in the oven while the pie is baking.

Let the pie cool and then refrigerate for at least 3 hours before serving. I like to serve it with a dollop of whipped cream and a few pieces of fresh mango.