Home
Ingredient
Mango Pie
Introduce
Ingredient
Food ration :
8 peopleCooking time :
2 hours + chill time
2 1/4 cup
all-purpose flour
1/2 cup
powdered sugar
3/8 tsp
salt
3/4 cup
unsalted butter
2 tsp
heavy cream
3/4 tsp
vanilla extract
3/4 cup
cold water
1/2 cup
granulated sugar
1/2 cup
heavy whipping cream, chilled
4 ounces
cream cheese, at room temperature
1 (30 ounce)
can Alphonso mango purée (3 1/4 cups)
Cooking instructions
* Step 1
Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
* Step 2
Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal.
* Step 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.
* Step 4
Wrap the dough tightly in plastic wrap, and chill for 1 hour.
* Step 5
On a lightly floured surface, roll the dough to a thickness of about 1/8-inch.
* Step 6
Press the dough gently into the tart pan(s), trimming away any excess.
* Step 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.
* Step 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.
* Step 9
In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.
* Step 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).
* Step 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.
* Step 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.
* Step 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.
* Step 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.
* Step 15
Pour custard onto the cooled crust. Use a rubber spatula to smooth out the filling.
* Step 16
Arrange mango slices in concentric circles starting from the center.
* Step 17
Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.
Note: if there is a photo you can click to enlarge it
Tag
Mango
Mango
all purpose flour
powdered sugar
Salt
unsalted butter
egg yolks
heavy cream
vanilla extract
cold water
Granulated Sugar
plus 1/4 teaspoon powdered gelatin (2 1/2 packages at 2 1/2 teaspoons per pack)
heavy whipping cream, chilled
cream cheese, at room temperature
can Alphonso mango purée (3 1/4 cups)
large pinch sea salt
mangoes, chilled and thinly sliced
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Copyright © 2024 Cookcic