Mango Cream Pie

I think you will agree with me that our Carabao Mango is one of the tastiest fruits we have. Mangoes happen to be my favorite fruit that I often experiment recipes that contain mangoes. An example of which is the Mango Banana Shortcake.

mango_cream_pie.jpgI first came across this mango pie recipe when my neighbor gave it to me as a gift. The taste is just divine. What makes it even more divine is that my neighbor’s name is Divine. One doesn’t need a mixer for this recipe. A good old food blender will do.

Crust

pie crust

3 cups and 2 Tablespoons All Purpose Flour
1 bar butter ( a bar is equivalent to 225 grams)
1/2 cup water
1 1/2 teaspoon baking powder
1/2 cup + 2 Tablespoon sugar

1. Mix and knead. Set aside 1/3 cup for topping and place in a separate baking pan
knead

2. Form unto pyrex pie plate.
pie crust

3. Bake both pie plate and the toppings until brown. Set aside until cool. Crush the topping into crumbs.

Filling

4 pieces large mangoes, Carabao variety (make sure it’s not too ripe)

1. Peel and slice mangoes thinly.
2. Arrange over cold crust.

mangoes.jpg

Binder

1 cup whipping Cream (all purpose)
1 can Evaporated milk, large can
3/4 cup sugar
4 tablespoons unflavored ROYAL Gelatin

A- Whip cream, evaporated milk and sugar

B- Dissolve gelatin into 1/2 cup water then boiled and strained

C- Add dissolved gelatin immediately (the gelatin solidifies right away) into Mixture A and beat

1. Pour Mixture C to crust and mangoes.

2. Refrigerate
mango cream pie

3. Powder extra crust and sprinkle or spread over cold pie.

mango cream pie

Yield: 2 pie plates

I tell you this mango pie is just a best-seller.

mango pie