Picture coconut and palm trees swaying in the breeze on a summer day, green fields of paddy and a bounty of tropical fruits. My favourite is mango. Dive into this scrumptious mango pie and let it transport you to the tropics.
Every summer I love to experiment with mangoes. There are so many varieties in India. Unfortunately, due to the lock down here I missed the early season. But I was able to make up for it later and try out a few recipes and this pie is just divine.
Mango is a low-calorie fruit that is high in fibre, and is a great source of Vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc and vitamin E. Mangoes a re a good source of antioxidants, containing certain phytochemicals such as gallotannins and mangiferin which have been studied for their health benefits.
If you want to prepare the shortcrust pastry from scratch (as I did), I suggest that you do it on the previous day and refrigerate it overnight, by wrapping it in cling film.
The following link provides a video on how to peel a mango, cut the flesh into pieces and remove the stone. https://www.bbcgoodfood.com/videos/techniques/how-prepare-mango
PREP: 30 minutes COOK TIME: 1 hour 15 minutes
5 ripe mangoes, sliced
1 10-inch unbaked pie shell
1 cup sugar
3 tbsp cornflour
A pinch of salt
½ tsp cinnamon
¼ tsp nutmeg
1 egg, lightly beaten
1 cup heavy cream
11/4 tsp vanilla
4 tsp butter
½ cup walnuts, chopped coarsely
Preheat the oven to 220 C.
Arrange the mangoes in the pie shell. Mix sugar, cornflour, salt and spices. Blend the egg, cream and vanilla and add the sugar mixture gradually. Mix well and pour over the mangoes. Dot with butter and scatter the walnuts on top. Bake for 10 minutes and reduce the oven temperature to 180C. Bake for a further 45 minutes. Serve with ice cream.