Mango Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the Mango Filling:</li><li class="ingredients-single-item">500g ripe mango flesh (about 3 large mangoes)</li><li class="ingredients-single-item">120g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">60g cornstarch</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">400ml full-fat milk</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the Topping:</li><li class="ingredients-single-item">250ml heavy cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 ripe mango, thinly sliced for decoration</li><li class="ingredients-single-item">2 tbsp toasted coconut flakes (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor or pastry cutter</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Blender or food processor for mango puree</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Fine-mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your pie crust. In a food processor, pulse together the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining (these butter pockets create flaky layers in your crust). Transfer to a bowl, add the egg yolk and drizzle in ice water one tablespoon at a time, gently mixing with a fork until the dough just comes together. Be careful not to overwork the dough or it will become tough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender, flaky crust. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Roll out the chilled dough on a lightly floured surface to about 3mm thickness and a diameter of roughly 30cm. Carefully transfer to your pie dish, gently pressing into the bottom and sides. Trim the excess dough leaving a 2cm overhang, then fold under and crimp the edges decoratively. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10-12 minutes until golden brown. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the mango filling, peel and dice the mangoes, then blend until completely smooth. You should have about 350ml of puree. In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well combined and slightly lightened in color.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium saucepan, combine the milk and heavy cream, bringing to a gentle simmer over medium heat. Once simmering, remove from heat. Gradually whisk about 120ml of the hot milk mixture into the egg mixture to temper the eggs (this prevents them from scrambling), then slowly pour the egg mixture back into the saucepan, whisking constantly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Return the saucepan to medium heat and cook, whisking continuously, until the mixture thickens significantly and begins to bubble, about 4-5 minutes. The custard should coat the back of a spoon and when you run your finger through it, the line should hold. Remove from heat and whisk in the mango puree and vanilla extract until fully incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pass the custard through a fine-mesh sieve into a clean bowl to remove any lumps or fibrous mango bits, ensuring a perfectly smooth filling. Press a piece of plastic wrap directly onto the surface of the custard (this prevents a skin from forming) and let cool to room temperature, then refrigerate until chilled, at least 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When ready to assemble, pour the chilled mango custard into the cooled pie crust, spreading evenly. Return to the refrigerator while you prepare the topping.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the topping, in a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip, which can turn your cream grainy. The perfect whipped cream should hold its shape but still look smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Spread or pipe the whipped cream over the mango filling, creating decorative swirls if desired. Arrange the thinly sliced fresh mango in a pattern on top and sprinkle with toasted coconut flakes if using. Refrigerate the pie for at least 1 hour before serving to allow everything to set properly. The pie is best enjoyed within 24 hours but will keep refrigerated for up to 3 days.</li></ol>