Mango Pie
With a salted biscoff crust and sunshine-yellow custard, this Mango Pie captures the sticky sweetness and buttery texture of fresh mango on a hot summer day.
Ingredients
Biscoff Cookie Crust
- 6 ounces Biscoff cookies
- 4 tablespoons unsalted butter, melted
- ½ teaspoon kosher salt
Mango Custard
- 5-7 Ataulfo mangoes*, plus extra for serving
- 2 tablespoons lime juice, about 1 lime
- Pinch of salt
- 1 cup heavy whipping cream
- ¼ cup sweetened condensed milk
- 2 tablespoons granulated sugar
- ¼ cup boiling water
- 1 pack unflavored gelatin, approx. 7 grams or 2½ teaspoons
- Extra mango, for serving
Instructions
Make the Crust
- Preheat the oven to 350° Fahrenheit. In the bowl of a food processor, pulse the Biscoff cookies until they resemble coarse sand. Add the salt and melted butter, then pulse again until the mixture begins clumping together. Transfer to an 8-inch pie plate, pressing into an even crust about ¼ inch thick all the way around and up the sides of the pie plate. Bake for 10-12 minutes, or until the crust deepens in color and is very aromatic. Remove from the oven and allow to cool to room temperature.
Prepare the Mango Custard
- As the crust cools, make the mango custard. Peel and roughly chop each mango, adding them to the bowl of the previously used food processor. Pulse to break down the mango, then steadily chop at high speed until the mango is pureed and completely smooth. Measure 2 cups of puree, discarding any remaining puree. Transfer the mango puree to a medium bowl, then add the lime juice and a pinch of salt. Mix to combine, and set aside.
- In the bowl of a stand mixer, add the heavy whipping cream and sugar. Using a whisk attachment, beat on medium-high speed until firm peaks form. Divide the mixture in half, storing one half in the fridge and setting the other half aside on the counter.
- Prepare the gelatin by adding the boiling water to a small bowl and sprinkling the pack of gelatin over the surface. Whisk constantly until the gelatin completely dissolves in the water, then add the mixture to the bowl of mango puree. Mix until completely combined. Finally, add the set-aside whipped cream and the sweetened condensed milk to the mango puree, gently folding with a spatula until no streaks remain.
Chill and Assemble
- Pour the mango custard into the cooled crust. Cover the pie with plastic wrap (don't let the plastic wrap rest on the custard) and allow to chill in the fridge for a minimum of 2 hours, or up to overnight. When ready to serve, slice the pie into 8 pieces, wiping the knife between cuts for clean slices. Top each slice with a dollop of the extra whipped cream, and add spoonfuls of small diced mango to each piece. Enjoy cold.
Notes
*Ataulfo mangoes, also known as Champagne mangoes, are a sweeter variety than the red mango. Their flesh has a buttery texture and a more pronounced mango flavor, which is essential to this pie. In a real pinch, you can substitute them for very ripe red mangoes, but we highly recommend seeking out Ataulfos.