Mango Cream Pie, THE REAL ONE

Guess what is in season? Well here anyway! Mangoes! These are the huge giant red ones that are VERY PULPY and they have been on sale for a while when I got them (but since this was over a month ago based on posting schedule, I am late on seasonality. You can try doing it for next year maybe?)

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Husband

My birthday is also two weeks away! And I have been celebrating since two weeks ago. Yes, month long celebrations are a thing for me. 🙂

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A mini one for a sampler (and for the husband)

I have made this before with so-so results and pictures. But I do learn and I have improved on this already. I keep the same crust recipe, but fancied it up with gelatin on top on this try, and gelatin too in the whipped, for the next one that I made (requested by my cousin for a party.)

The gelatin on top is to prevent the mango from drying out and turning a weird color. I never knew why Red Ribbon had it on top. Now I get it. The added gelatin in the cream is to make it more stable. Not melty like it did the first time I made it 🙂

This is hard work. But totally worth it!

IMG_20170512_142414Mango Cream Pie Recipe 

Prepare crust for before the filling.

Filling and topping

3 mangoes, peeled and cheeks sliced thinly, all other excesses from the seed set aside
1 mango, peeled and all the meat combined with the excesses from the other 3, blended to a puree
1 1/2 cup whipping cream
sugar, to taste
pinch of salt
2 packets of gelatin (one for the cream, one for the top)
water

Prepare the gelatin by dissolving one packet in 4 tablespoons of cold water and letting it bloom for a few minutes. In a pan, heat some water to boiling, then add about 4 tablespoons to the bloomed gelatin and stir until dissolve. Let it cool slightly, until room temperature, but not set.

Once the gelatin is cool, add the gelatin to the whipping cream, and slowly start whipping. You want stiff peaks. Add sugar slowly, taking note of sweetness of the mango puree. Once it is whipped into stiff peaks, mix some of the whipped cream into the mango puree, then add the whole thing to the whipped cream. Add the salt and fold slowly. Taste. You may still add sugar here if needed, but still folding only. Put the cream in the chilled crust. As much as you want. Top with the mangoes. You can be generous with it. Chill in the fridge.

Prepare the gelatin by blooming the last packet in cold water, 1/4 cup. Heat some water then add 1/4 hot water to the bloomed gelatin. Mix. Let this cool to room temperature. Slowly drizzle over the  mangoes to ensure that there is a thin layer of gelatin on top of the whole thing. Chill for a few hours. EAT.

IMG_20170512_131300Sweet Pastry Crust Recipe
(as lifted from http://www.joyofbaking.com/FrenchAppleTart.html)

1 1/2 cups (195 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1/8 teaspoon salt
1/2 cup (113 grams) room temperature unsalted butter
1 large egg

Place the butter in your mixer and beat until softened. Add the sugar and beat until lightly and fluffy. Gradually add the egg, beating just until incorporated. (Don’t over mix or the butter will separate and lighten in color.) Add flour and salt and mix just until it forms a ball. *(Don’t overwork or pastry will be hard when baked.( Flatten dough into disk, cover with plastic wrap and refrigerate about one hour or until firm. Have ready an 8 – 9 inch (20 – 23 cm) tart pan with removable bottom. On a lightly floured surface, roll out the pastry into an 11 – 12 inch (28 – 30 cm) circle that is about 1/8 inch (3 mm) thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).

When the pastry is the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten.

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line the unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes until crust is dry and lightly browned. Remove weights and cool crust on wire rack.

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