the mango pie.

***sharing my recipe for the good of humankind***

mango pie

 

FILLING

1 1/2 cup Maria cookie crumbs
2 cups mango puree
2 tsps sugar
1/4 cup water
1 1/2 tsp unflavored powdered gelatin (one-half 1/4-ounce envelope)
12 ounces cream cheese, softened
1/4 stick unsalted butter, softened
1/2 cup confectioners’ sugar
1 cup cold heavy cream

GLAZE

1/2 cup mango puree
2 tbsps sugar
2 tsps sugar
2 tsps water
1/4 tsps unflavored gelatin

FILLING

Preheat the oven to 350 degrees F. Line the bottom of a 10-inch springform pan with parchment paper and set aside.

In a bowl, combine the cookie crumbs with 1/4 cup of the mango puree and mix well. Press firmly into the bottom of the prepared pan and bake until firm, 10 to 15 minutes. Cool completely on a wire rack.

In a small saucepan, heat the water, sugar and gelatin over low heat until the gelatin dissolves, about 3 minutes. Remove from the heat and let cool slightly.

In the bowl of a mixer fitted with a paddle attachment, cream together the cream cheese, butter and confectioners’ sugar until light and fluffy. Add the softened gelatin and remaining mango puree and mix to combine.

In a clean bowl, whip the cream until soft peaks form. Using a rubber spatula, fold into the mango mixture and pour over the crust, smoothing the top. Cover with plastic wrap and refrigerate until firm, at least 4 hours.

GLAZE

Place 2 teaspoons water in small cup; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.

Pour 1/2 cup mango pulp into small saucepan. Mix in 2 tablespoons plus 2 teaspoons sugar. Stir over low heat until sugar dissolves and bubbles form at edge of pan. Add gelatin mixture and stir 1 minute to dissolve. Cool 10 minutes; pour into center of pie. Rotate and tilt cake until glaze is spread evenly over top.

Advertisements