Mexican · Dessert
Mango Cream Pie
A Mexican-leaned riff on the classic creamy fruit pie, pairing a buttery hand-rolled shortcrust shell with a silky baked mango and condensed milk custard sharpened with lime. Finished chilled with billowy cream and fresh mango, it balances tropical sweetness against a bright citrus edge.
$1
35 minsPrep
32 minsCook
217 minsTotal
MediumLevel
Nutrition per serving
405Calories
6.2gProtein
24.2gFat
41.8gCarbs
23.4gSugar
1.5gFiber
321mgSodium
159mgChol
14.3gSat Fat
227mgPotassium
93mgCalcium
1.4mgIron
0.3mcgVitamin B12
22.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Pulse flour, sugar and salt together, then cut in the cold cubed butter with your fingers until the mixture resembles coarse crumbs.
2
Drizzle in the iced water a little at a time, bringing the dough together without overworking it, then shape into two discs and chill for 30 minutes.
3
Roll each disc out on a lightly floured surface and line two 8cm individual tart tins, trimming the excess and docking the bases with a fork.
4
Blind-bake the shells at 190C for 12 minutes with baking beans, then remove the beans and bake a further 5 minutes until pale gold; cool slightly.
5
Whisk the mango puree, condensed milk, beaten egg yolk and lime juice together until smooth and glossy.
6
Pour the mango filling into the warm baked shells and return to the oven at 160C for 15 minutes until just set with a slight wobble in the centre.
7
Cool the pies to room temperature, then chill for at least 2 hours until fully set.
8
Just before serving, top each pie with whipped cream and a scatter of fresh diced mango.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted all purpose flour
- 1 oz28g cold, cubed butter
- 0.3 oz8g sugar white
- 0 oz1g salt
- 0.4 oz12g iced water
- 3.4 oz95g pureed mango
- 1.4 oz40g condensed milk
- 1 1/81 1/8 egg yolks, beaten (18g)
- 0.3 oz8g lime juice
- 1.2 oz35g whipped to soft peaks heavy cream
- 0.7 oz20g diced, for garnish mango
