Here’s a twist on all those berry and stone fruit pie recipes from the August issue. How about a pie that’s best eaten cold and requires minimal baking? I present my mango pie, a recipe that has been in our family for years.
My mother originally designed this recipe to make three pies, allowing her to use the entire can of mango pulp and all the mascarpone. I’ve cut the ingredients down to make only one pie, and you can use the leftover puree in smoothies or drink it with yogurt as a mango lassi. Any leftover filling can be served as mango mousse and topped with graham cracker crumbs. However, I highly recommend making three pies; I’ve known quite a few people to eat half a pie in one sitting.
I love this mango pie with a classic graham cracker crust, but it tastes pretty scrumptious using vanilla wafers or even animal crackers. The mango filling is smooth and velvety, and the crust provides a satisfying crunch. This is one you’ll find hard to resist. Enjoy and happy baking!
Mango Pie Makes 1 9-inch pie
5 Tbsp. unsalted butter, melted, plus more for greasing
10 graham crackers
6 Tbsp. sugar, divided
1/8 tsp. kosher salt
1 cup heavy whipping cream
1 1-oz. packet Knox unflavored gelatin
½ cup cold water
¼ cup hot water
1 cup Ratna Alphonso mango pulp*, plus more for drizzling
1/3 cup mascarpone or cream cheese
Fresh berries for garnish (optional)
• Place the rack in middle of the oven and preheat to 350 degrees. Lightly butter a 9-inch pie pan.
• In the bowl of a food processor, plus the graham crackers until finely ground.
• In a large bowl, combine the graham cracker crumbs, the melted butter, 2 tablespoons sugar and the salt. Stir together until combined. Pour the mixture into the pie pan and press it onto the bottom and up the sides in an even layer.
• Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
• Meanwhile, whip the heavy cream in the bowl of a stand mixer or with a hand mixer on high until soft peaks form. Set aside.
• In a small bowl, dissolve the gelatin in the cold water and let sit 2 minutes. Then add the hot water, whisking until combined and there are no lumps.
• In a blender or the bowl of a food processor, pulse together the mango pulp, mascarpone, the remaining 4 tablespoons sugar, whipped cream and the dissolved gelatin until well blended.
• Pour the mixture evenly into the baked crust and smooth the top with a spatula. Drizzle a bit of the remaining mango pulp over the top for garnish. Refrigerate at least 3 to 4 hours before serving as is or with fresh fruit.
*I prefer Ratna Alphonso mango pulp for this pie; it is available at Global Foods and Indian specialty stores.
This article appears in August 2014.
