Easy and Oh so Delicious Mango Pie
Try this Easy and Oh so Delicious Mango Pie recipe, or contribute your own.
Try this Easy and Oh so Delicious Mango Pie recipe, or contribute your own.
- 1 cup heavy whipping cream
- 2 packs of unflavored gelatin (0.5 ounce total)
- 2 tbsp of cold water
- 1 cup whole milk (hot)
- 2 and 1/2 cups of sweetened canned mango pulp (swad
- 1/2 cup (generous or heaped) of powdered/granulated sugar
- two 9 inch ready made or home made graham cracker
- 2 cups graham crackers coarsely ground
- 1/2 cup (1 stick) unsalted butter melted
- Carbohydrate 3.41580000005732 g
- Cholesterol 407.350000205378 mg
- Fat 136.05430007748 g
- Fiber 0 g
- Protein 3.42050000081196 g
- Saturated Fat 85.6842400490691 g
- Serving Size 1 1 recipe (233g)
- Sodium 58.0300000105077 mg
- Sugar 3.41580000005732 g
- Trans Fat 8.70574000542389 g
- Calories 1224 calories
Step-by-step
- Take a large mixing bowl and add two tablespoons of cold water to it.
- Sprinkle the gelatin powder over the water to make the gelatin wet.
- Then pour hot milk to the gelatin and mix to dissolve the gelatin completely.
- Make sure there are no lumps.
- Then add the mango pulp and the sugar and mix well.
- Set aside.
- Next take the whipping cream in a separate bowl and whip it using a hand blender to make it fluffy (till soft peaks form).
- This should take about 4-5 minutes.
- Finally fold in this whipped cream with the mango mixture slowly and once mixed in thoroughly pour it into the pie crusts and refrigerate for 6-8 hours.
- In a mixing bowl, mix the ground graham crackers with the melted butter.
- Press this mixture onto a 9 inch pie pan to cover base and sides.
- Bake in a pre-heated oven at 400 deg F for 10 minutes.
- Let cool completely before using.
Unlike a traditional baked custard that relies on egg proteins to coagulate, this mango pie achieves its structure through a precise interaction between gelatin, dairy fats, and fruit enzymes. The unflavored gelatin must first be bloomed in cold water to hydrate the protein strands evenly before hot milk dissolves them into a smooth liquid.
- Sprinkle the two gelatin packets over two tablespoons of cold water without stirring initially to prevent clumping.
- Whip the heavy cream until soft peaks form, reaching around 4 to 5 minutes of blending, which incorporates air cells that lighten the dense mango purée.
- Bake the graham cracker crust at 400 degrees Fahrenheit for precisely 10 minutes to toast the butter fats and set the crumbs before chilling.
Failing to dissolve gelatin completely or adding boiling liquid directly to dry powder will cause rubbery pockets to form throughout the filling. Chill the assembled pie for six to eight hours to ensure the collagen matrix fully solidifies.
