:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/xKCvMsMGMW1DKFrr58Id/316951178cd156489371fd2939473b.jpeg "Mango pie")
Source: Pixabay: kandykandoo
Mango pie
This thin mango pie is one of the delicacies I most enjoy preparing during the mango season. Its freshness and vibrant flavor are irresistible, and the creamy texture of the filling contrasts perfectly with its crunchy base. It is a dessert that always surprises and delights, perfect for sharing at a family gathering or with friends. In my years of experience preparing it, I have perfected a few tricks to make it perfect every time.
Ingredients
- 3 Large ripe Mangoes
- 1⁄2 mug sugar
- 1 Lemon (juice)
- 2 Eggs
- 1 mug Condensed milk
- 1 mug Of ground Maria cookies
- 1⁄2 mug of melted butter
- 1⁄2 mug Of whipping cream
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Directions
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.
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CooklikeBourdainMango pie
This thin mango pie is one of the delicacies I most enjoy preparing during the mango season. Its freshness and vibrant flavor are irresistible, and the creamy texture of the filling contrasts perfectly with its crunchy base. It is a dessert that always surprises and delights, perfect for sharing at a family gathering or with friends. In my years of experience preparing it, I have perfected a few tricks to make it perfect every time.
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.
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