Mango Pie

When you see mangoes at your local farmers market, you know summer is definitely on its way. Whilst the mangoes that are available at the moment are mainly coming from Northern Territory, it won’t be long before we’ll be enjoying Queensland mangoes.  Mangoes are such a versatile fruit, and can be used in savoury dishes, drinks, baked goods and desserts to name but a few! One of my favourite ways to cook with mangoes is this Mango Pie, a recipe I developed quite a few years ago but find myself making over and over again. The pie filling is luscious – creamy, fruity but not to sweet. I like to make my pastry from scratch, but if you’re pressed for time just use a sheet of defrosted shortcrust pastry. Either way, your guests will be coming back for seconds, I promise you!

Mango Pie

Ingredients (serves 6-8):
Shortcrust Pasty:
2 cups plain flour
150g cold unsalted butter, diced
3 tablespoons caster sugar
2-3 tablespoons iced water
Filling:
3 eggs
125g unsalted butter, melted and cooled
150g ground almonds
150g caster sugar
3/4 cup sour cream
2 teaspoons vanilla extract
2 large ripe mangoes

To serve:    fresh mango slices, crème fraîche or double cream

Method:

1. For the pastry, place flour, butter and sugar in a food processor and process until the mixture resembles breadcrumbs. While the motor is running, add enough of the iced water for the mixture to form a soft dough. Remove pastry from the machine, knead slightly and wrap in plastic wrap and press into a flattish disc. Chill for 30 minutes.
2. Preheat oven to 180°C.  Roll out pastry to 3mm thick and line a 24cm tart tin which has been greased and bottom lined with baking paper . Trim the edges and refrigerate for 10 minutes.
3. Line the pastry with a sheet of non-stick baking paper fill with baking beans or rice and bake for 10 minutes. Remove the baking paper and the beans, and continue baking for another 10 minutes or until the pastry is golden.
4. Meanwhile, lightly beat the eggs in a large bowl. Add the melted butter, ground almonds, caster sugar, sour cream and vanilla extract and mix until thoroughly combined.
5. Slice the mangoes and lay on top of the pastry. Pour the filling evenly over the mangoes. Bake at 180°C for 30 minutes or until set and golden brown.
6. Allow to cool in the tin, then refrigerate until ready to serve.  Slice the pie and serve with fresh mango slices and crème fraîche or double cream.

 

 

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