Mango Pie

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.

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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.

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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.

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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

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PREP: 30 minutes COOK TIME: 1 hour 15 minutes

Ingredients

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

Instructions

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.

 

 

 

 

 

 

Strawberry Meringue Cake

I love strawberries. I could eat them everyday, several times a day! They were in season a while ago and I seized the opportunity to make something. When I saw this recipe from an old Woman & Home magazine, I just knew I had to make it. Simply heavenly!

Baking is my first love, especially cakes and pastries. I loved the idea of baking the cake and meringue together. I have made meringue layered cakes before by making the meringue separately and then assembling it. What I loved about this recipe is that you bake the meringue together with the cake. So easy.

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When I took the cakes out of the oven, the meringue had risen almost to the top of the pan. They did go down after sometime, but that didn’t affect the taste. There’s only one word to describe this cake – divine. It looks pretty spectacular too. And it’s easy to make – so what are you waiting for?

Don’t worry if the cake batter is a little thick. You will need to gently level it with your fingers.

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Strawberries, sponge, meringue and a creamy yogurt filling – strawberry cake doesn’t get better than this!

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PREP: 35 minutes COOK TIME: 25-30 minutes

Ingredients

50g unsalted butter

100g caster sugar

4 large egg yolks

½tsp vanilla extract

75g plain flour

25g cornflour

2tsp baking powder

5tbsp double cream

Icing sugar to dust

For the meringue

4 large egg whites

225g caster sugar

For the filling

150ml double cream

150ml thick Greek yogurt

400g strawberries, hulled

Instructions

Butter and line 2 8-inch loose-bottomed sandwich tins with greaseproof paper.

Preheat the oven to 180C.

Beat the butter and sugar until fluffy, add the egg yolks and vanilla and beat again. Sift the flour, cornflour and baking powder into the mixture and fold in. Finally, fold in the cream and mix together gently. Divide the mixture between the sandwich tins.

In a separate clean bow, beat the egg whites into stiff peaks, then gradually add the sugar a dessertspoonful at a time, beating continuously until thick and glossy. Divide the meringue between the tins and layer on top, making sure that you don’t mix the meringue with the cake mixture.

Bake for 25-30 minutes or until a skewer comes out clean. Cool the cakes in the tin before transferring to a wire rack – meringue side uppermost. For the filling, whip the cream into soft peaks, then stir in the yogurt. Lightly crush 250g of the strawberries and stir into the cream.

Place one cake meringue-side up on a plate and spread two-thirds of the cream on top. Put the other cake on top, meringue-side up and fill with the remaining cream. Top with strawberries and dust with icing sugar.