New Recipe Mango Pie Delicious Simple

Fast recipe ultimate Mango Pie easy, yummy, practical.

18 ingredients, 17 steps, cooking Mango Pie

Hi mother, now you get cook recipe Mango Pie with 18 ingredients and 17 steps. Next this is how to cook, please pay attention carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 18 ingredients and 17 stages of easy cooking Mango Pie.

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Ingredients all Mango Pie

1. You need : Pastry.
2. You need 2 1/4 cup : all-purpose flour.
3. You need 1/2 cup : powdered sugar.
4. It’s 3/8 tsp : salt.
5. It’s 3/4 cup : unsalted butter.
6. It’s 2 : egg yolks.
7. You need 2 tsp : heavy cream.
8. Prepare 3/4 tsp : vanilla extract.
9. It’s : Mango Custard.
10. Prepare 3/4 cup : cold water.
11. Prepare 1/2 cup : granulated sugar.
12. Prepare 2 tablespoons : plus 1/4 teaspoon powdered gelatin (2 1/2 packages at 2 1/2 teaspoons per pack).
13. Prepare 1/2 cup : heavy whipping cream, chilled.
14. It’s 4 ounces : cream cheese, at room temperature.
15. Prepare 1 (30 ounce) : can Alphonso mango purée (3 1/4 cups).
16. Prepare 1 : large pinch sea salt.
17. You need : Topping.
18. It’s 4 : mangoes, chilled and thinly sliced.

If all cooking materials Mango Pie it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

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Step by Step Cooking Mango Pie

1. Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl. brqq
2. Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal. brqq
3. Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl. brqq
4. Wrap the dough tightly in plastic wrap, and chill for 1 hour. brqq
5. On a lightly floured surface, roll the dough to a thickness of about 1/8-inch. brqq
6. Press the dough gently into the tart pan(s), trimming away any excess. brqq
7. Bake for 20 minutes at 375 degrees F—prick the bottom with the tines of a fork. This will prevent it from getting air trapped underneath and poofing up as it bakes. brqq
8. Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom. brqq
9. In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside. brqq
10. In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). brqq
11. Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée. brqq
12. Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. brqq
13. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you’ve incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. brqq
14. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain. brqq
15. Pour custard onto the cooled crust. Use a rubber spatula to smooth out the filling. brqq
16. Arrange mango slices in concentric circles starting from the center. brqq
17. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled. brqq
18. Finish and Enjoy.

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