Brazilian recipe
Mango Pie
Mango pie is a classic Brazilian dessert, highly valued for its balance between the fruit's sweetness and the texture of the buttery crust.
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Ingredients
2 egg yolks
4 tablespoons lemon juice
half a cup of caster sugar
2 medium Tommy mangoes, chopped
1 teaspoon baking powder
1 and a half cups of cake flour
1 tin condensed milk
100 g butter
1 teaspoon unflavoured powdered gelatine
4 tablespoons lemon juice
half a cup of caster sugar
2 medium Tommy mangoes, chopped
1 teaspoon baking powder
1 and a half cups of cake flour
1 tin condensed milk
100 g butter
1 teaspoon unflavoured powdered gelatine
Where to find ingredients
You can find these ingredients at most supermarkets and grocery stores. Look for ripe mangoes, preferably firm to the touch. Unflavored gelatin is usually found in the baking aisle.
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 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
- Blend the diced mangoes, sweetened condensed milk, and lemon 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 crispy shortcrust pastry base with a refreshing and creamy mango filling. It's an excellent option to serve chilled on warm days.
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