WHAT IS MANGO PIE?
Mango Pie Recipe easy While our no-bake mango mousse tart perfects its spell, we will consider two aspects: First, choose a few very ripe mangoes, since in this way the cake will have a spectacular flavor. On the other hand, by semi-whipping the cream, we will obtain a light and airy foamy texture, so do not exaggerate when whipping the cream, otherwise, you will obtain a foam that is too dense and heavy.
For the cover, you can substitute the mango jam if you can’t find it. For this cake, peach or apricot jam works perfectly. You can also play a little more with the flavors by putting in a pineapple jam, which also works wonders.
The ingredients for the mango cake for 8 people
For the base:
- 100g crushed biscuit
- 60 g cold, melted butter
For the mango mousse:
- 10g gelatin powder
- 60g of water.
- 350g of chopped mango.
- 520 g cold whipped cream (minimum 35% fat)
- 80g white sugar
For the cover:
- Two sheets of gelatin
- 30g of water.
- 200g of mango jam (alternating peach or apricot)
HOW TO MAKE MANGO PIE RECIPE EASY
To prepare the base of the cake, mix 100 grams of crushed biscuit with 60 grams of melted butter and fry until both ingredients are well mixed.
Grease an 18cm springform pan with a little butter and line the bottom with parchment paper. Add the cookie mixture and press lightly until smooth. Reserve it for the fridge.
For mango mousse, we mix 10 grams of gelatin powder with 60 grams of water. Let it hydrate for at least 5 minutes.
Put in the glass of the blender or in a bowl, 350 grams of chopped mango with 200 grams of whipped cream. Reserve the rest of the cream for later. We crush until we have a very fine cream without pieces of mango.
We heat the gelatin that we hydrated until it melts. Pour the gelatin into the mango mixture and blend for a few seconds until it is incorporated into the mixture.
Half whip the remaining 320 g of whipped cream with 80 g of white sugar. When the cream begins to take shape, we will have it ready.
Pour the mango mixture over the semi-whipped cream and incorporate it with enveloping movements.
When you have a homogeneous mixture, pour the mixture into the mold that we had reserved in the fridge. Smooth the surface and put it in the freezer for 20 minutes to lightly set the surface.
For the cover of the cake, hydrate 2 sheets of gelatin in cold water for 5 minutes.
We heat 30 grams of water. Drain the 2 sheets of gelatine well and dissolve them in hot water.
Let’s pour the gelatin into 200 grams of mango jam and mix well.
We take the cake out of the freezer and put the mango jam on the surface of the cake, which will already have curdled a little.
This is a mango pie recipe no-bake recipe. We put the cake in the refrigerator for at least 6 hours so that it takes completely, although it is advisable to leave it overnight so that it stabilizes perfectly. Unmold and enjoy!