AuthorBiteSizedA creamy and custard Mango Pie!
In a bowl combine all-purpose flour, sugar, salt, and unsalted butter. Using a fork or clean hands mix it until sand texture.
Add cold water.
Knead until you form a dough and cover it with cling wrap and rest it in the chiller for 30 minutes.
While resting the dough. Let us make the Leche flan, In a bowl combine all-purpose cream, condensed milk, vanilla extract, sugar, and gelatin powder. Mix until smooth.
Using a sifter pour the leche flan mixture into the pot over medium heat and cook until thicken.
Once it thickens transfer it into the linyera. Chill in the chiller for 1 hour.
Let's make the crust. Flatten the rested dough about 1 inch thick and transfer it to the pie pan.
Dock the crust using a fork and brush it with eggwash.
Blind bake it in the oven at 350F/180C for 15 minutes.
Whip the whipping cream with a hand mixer until stiff.
In a small bowl bloom the gelatin for 3 minutes. And microwave it until it melts. Pour the melted gelatin into the whipping cream. And mix it a bit until it combines and add the mango puree. Mix it until well combined.
To assemble. Pour or pipe the mango whipping cream into the crust and put the leche flan in the center. Pipe the sides for decoration and add mango cubes on top of the leche flan.
To serve chill it in the chiller for 20 minutes before serving.
Ingredients
Directions
In a bowl combine all-purpose flour, sugar, salt, and unsalted butter. Using a fork or clean hands mix it until sand texture.
Add cold water.
Knead until you form a dough and cover it with cling wrap and rest it in the chiller for 30 minutes.
While resting the dough. Let us make the Leche flan, In a bowl combine all-purpose cream, condensed milk, vanilla extract, sugar, and gelatin powder. Mix until smooth.
Using a sifter pour the leche flan mixture into the pot over medium heat and cook until thicken.
Once it thickens transfer it into the linyera. Chill in the chiller for 1 hour.
Let's make the crust. Flatten the rested dough about 1 inch thick and transfer it to the pie pan.
Dock the crust using a fork and brush it with eggwash.
Blind bake it in the oven at 350F/180C for 15 minutes.
Whip the whipping cream with a hand mixer until stiff.
In a small bowl bloom the gelatin for 3 minutes. And microwave it until it melts. Pour the melted gelatin into the whipping cream. And mix it a bit until it combines and add the mango puree. Mix it until well combined.
To assemble. Pour or pipe the mango whipping cream into the crust and put the leche flan in the center. Pipe the sides for decoration and add mango cubes on top of the leche flan.
To serve chill it in the chiller for 20 minutes before serving.
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