Mango Pie
Mango Pie

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, mango pie. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

This mango pie with a jelly layer is light, creamy, fruity, smooth, and very delicious. It's the perfect dessert which is not too sweet and it contains a delicious granola crust. Recipe from Kanta and Hrishikesh Hirway.

Mango Pie is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Mango Pie is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have mango pie using 18 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Mango Pie:
  1. Get Pastry
  2. Get 2 1/4 cup all-purpose flour
  3. Make ready 1/2 cup powdered sugar
  4. Take 3/8 tsp salt
  5. Make ready 3/4 cup unsalted butter
  6. Make ready 2 egg yolks
  7. Prepare 2 tsp heavy cream
  8. Make ready 3/4 tsp vanilla extract
  9. Make ready Mango Custard
  10. Make ready 3/4 cup cold water
  11. Make ready 1/2 cup granulated sugar
  12. Take 2 tablespoons plus 1/4 teaspoon powdered gelatin (2 1/2 packages at 2 1/2 teaspoons per pack)
  13. Prepare 1/2 cup heavy whipping cream, chilled
  14. Prepare 4 ounces cream cheese, at room temperature
  15. Get 1 (30 ounce) can Alphonso mango purée (3 1/4 cups)
  16. Make ready 1 large pinch sea salt
  17. Prepare Topping
  18. Make ready 4 mangoes, chilled and thinly sliced

Crispy Peach Mango PiePinoy Cooking Recipes. Mango Pie: Mango pie is one of my favorites! It's similar in flavor to a peach pie, but a bit more tart. I add cardamom to my mango pie because the flavors work beautifully together.

Steps to make Mango Pie:
  1. Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
  2. Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal.
  3. Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
  4. Wrap the dough tightly in plastic wrap, and chill for 1 hour.
  5. On a lightly floured surface, roll the dough to a thickness of about 1/8-inch.
  6. Press the dough gently into the tart pan(s), trimming away any excess.
  7. Bake for 20 minutes at 375 degrees F—prick the bottom with the tines of a fork. This will prevent it from getting air trapped underneath and poofing up as it bakes.
  8. Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.
  9. In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.
  10. In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil).
  11. Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.
  12. Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt.
  13. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you’ve incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles.
  14. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.
  15. Pour custard onto the cooled crust. Use a rubber spatula to smooth out the filling.
  16. Arrange mango slices in concentric circles starting from the center.
  17. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.

Locals farmers sell mango pie, mango ice cream, mango juice and mango preserves to No-Bake Mango Pie Recipe. I have just the thing, juicy mango pie. Here on my farm in Brazil, our mango season runs from January to late March and during this time, my trees drop mangoes continually. This mouthwatering mango dessert is an Indian take on a traditional Thanksgiving pie. Collection by Jane Wu. · This Mango Tart uses fresh, ripe mangos and coconut cream to make a delicious dessert that's also gluten-free, Paleo, and vegan!

So that’s going to wrap it up for this special food mango pie recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!