Mango meringue pie

Mango meringue pie


For the dough
150 g butter
250 g flour
20 g vanilla sugar
4-5 tablespoons ice water

For the mango filling
300 g puree Alphonso mango
3 egg yolks
60 g high fat cream of 30-35%
zest of 1 lime
juice of half a lime

For the meringue
3 egg whites of room temperature
150g caster sugar
apple cider vinegar (for degreasing dishes)

The dough has to be prepared a couple of hours before cooking the cake. This will give enough time for it to mature in the refrigerator. This dough can be prepared in a food processor or by kneading it manually. If you are going to use a food processor – first, beat butter with sugar & vanilla; then sift the flour and only then add water without turning off the beater blade. If you choose to do it manually, use the same sequence, but don’t knead the dough too much. Make a ball sized piece, squeeze it on the sides, wrap the dough in plastic wrap and reserve it in the refrigerator.

Heat the oven to 200° C. Remove the dough from refrigerator & roll it between two sheets of parchment paper. Spread the dough evenly on your baking pan/tray, prick the dough with a fork and bake for 15 minutes. Then pour mango filling on the top.

For the mango filling, combine Alphonso mango puree with lime juice and egg yolks using a whisk, add cream and lime zest. Bake the pie filling for about 20 minutes, reduce the temperature to 180° C. Remove the cake, let it cool slightly.

Prepare meringue. In fat-free glass or metal bowl whisk egg whites with sugar until firm peaks. Detailed instructions here.

Put whipped lush egg whites with a tablespoon or transfer from a pastry bag on top of the mango filling. And keep it for 6 minutes in the oven at 250° C. Else use a pastry shop gas burner, used for creme brulee, to bake and flush egg white’s tops.

Сool down your cake completely, serve with herbal tea.

Alphonso Mango Pulp - Now on