Mango Pie
HB-3982 · Hand-built original · Indian
An Indian-inspired chilled mango pie on a spiced biscuit base with a light cream and cream cheese filling.
IndianDessert2 hrServes 1649 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: mango
Pairs well with: basmati rice, naan, raita, mango chutney, dal
Servings:16quantities adjust to match
Ingredients
- 10oz digestive biscuits
- 2¼oz granulated sugar
- ¼ tsp ground cardamom
- 4½oz unsalted butter, melted
- large pinch sea salt
- 3½ oz granulated sugar
- 2 tbsp plus ¼ tsp powdered gelatine
- 4fl oz double cream
- 4 oz cream cheese, at room temperature
- 30 oz tin Alfonso mango pulp
- large pinch sea salt
Method
- Crush the biscuits to crumbs, mix with sugar, cardamom and salt, stir in the melted butter and press into two 9 in pie tins.
- Freeze the bases for 15 minutes, heat the oven to 325F and bake for 12 minutes until golden, then cool.
- Sprinkle gelatine mixed with half the sugar over 12 Tbsp cold water and leave to stand for a few minutes.
- Whip the cream with the remaining sugar to medium stiff peaks.
- Warm about a quarter of the mango pulp, whisk into the gelatine until dissolved, then whisk in the remaining pulp.
- Beat the cream cheese until smooth, blend into the mango mixture, then fold in the whipped cream until no streaks remain.
- Divide the filling between the bases, smooth the tops and chill overnight or for at least 5 hours until firm.
- Serve chilled in slices.
Prep: 30 mins to 1 hour · Cook: 30 mins to 1 hour · Total: 2 h 0 min
Nutrition (per serving, where published)
49 kcalCalories
0.4 gProtein
6.6 gCarbs
2.5 gFat
1.4 gSaturates
0 gFibre
0.3 gSugars
22 mgSodium
7 mgCholesterol
10 mgPotassium
7 mgCalcium
1 servingServing
Estimated from USDA FoodData Central ingredient data