Brazilian recipe
Mango Cream Pie
Mango cream pie is a classic Brazilian dessert, highly valued for its balance between the sweetness of the fruit and the texture of the buttery crust. This pie combines a crunchy shortcrust base with a refreshing and creamy mango filling. It's an excellent option to serve chilled on warm days.
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Ingredients
100 g butter
1/2 cup (tea) sugar
2 egg yolks
1 1/2 cups (tea) all-purpose flour
1 teaspoon baking powder
2 medium Tommy mangoes, chopped
1 can sweetened condensed milk
4 tablespoons lime juice
1 teaspoon unflavored gelatin powder
1/2 cup (tea) sugar
2 egg yolks
1 1/2 cups (tea) all-purpose flour
1 teaspoon baking powder
2 medium Tommy mangoes, chopped
1 can sweetened condensed milk
4 tablespoons lime juice
1 teaspoon unflavored gelatin powder
Where to find ingredients
Ingredients like butter, sugar, eggs, flour, baking powder, and sweetened condensed milk can be found in most supermarkets. Fresh mangoes are typically available in the produce section of grocery stores and at local markets. Lime juice can be made from fresh limes, also found in the produce section. Unflavored gelatin powder is usually located in the baking aisle of supermarkets.
Preparation method
- Mix the butter with the sugar and egg yolks in a mixer until a creamy mixture is obtained
- Sift the all-purpose flour and baking powder over the cream
- Mix well with your hands until a homogeneous dough forms
- Shape the dough into a ball
- Let it rest in the refrigerator for 15 minutes
- Roll out the dough using a rolling pin
- Line a refractory baking dish with the dough and prick the bottom with a fork
- Bake in a preheated oven at 180°C (350°F) for about 30 minutes or until golden brown
- Remove from the oven and let the crust cool completely
- Beat the chopped mangoes, sweetened condensed milk, and lime juice in a blender until a smooth cream is obtained
- Transfer the mixture to a bowl
- Dissolve the gelatin powder with 2 tablespoons of water in a double boiler or in the microwave
- Incorporate the dissolved gelatin into the mango cream
- Pour the filling over the baked and cooled crust
- Refrigerate until the cream sets
Observations
This pie combines a crunchy shortcrust base with a refreshing and creamy mango filling. It's an excellent option to serve chilled on warm days.
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