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Source: Pixabay: kandykandoo

Mango pie

This thin mango pie is one of the delicacies I most enjoy preparing during the mango season. Its freshness and vibrant flavor are irresistible, and the creamy texture of the filling contrasts perfectly with its crunchy base. It is a dessert that always surprises and delights, perfect for sharing at a family gathering or with friends. In my years of experience preparing it, I have perfected a few tricks to make it perfect every time.

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Ingredients

number of servings
8
  • 3 Large ripe Mangoes Added to
  • 12 mug sugar Added to
  • 1 Lemon (juice) Added to
  • 2 Eggs Added to
  • 1 mug Condensed milk Added to
  • 1 mug Of ground Maria cookies Added to
  • 12 mug of melted butter Added to
  • 12 mug Of whipping cream Added to
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Directions

90 min.
1. Step

Preheat the oven to 180°C. Meanwhile, prepare the pie base by mixing the crushed cookie with the melted butter until a sandy texture is obtained. It is important to make sure that all the cookies are well moistened so that the base adheres properly.

2. Step

Press this mixture into the bottom of a pie pan. Bake for 10 minutes and then let cool. If the base rises a little during baking, simply press it down again with a spoon.

3. Step

For the filling, peel the mangoes and separate the pulp from the stone. Blend the mango pulp, sugar, lime juice, eggs and condensed milk until smooth. I prefer to use very ripe mangoes because they give a more intense color and flavor to the filling.

4. Step

Pour the mango filling over the cooled cookie base. Bake for 30-40 minutes or until the filling is firm and lightly browned. A trick to prevent the filling from cracking is to place a pan of water in the oven while the pie is baking.

5. Step

Let the pie cool and then refrigerate for at least 3 hours before serving. I like to serve it with a dollop of whipped cream and a few pieces of fresh mango.

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