A light and fruity summer pie with a fluffy mango filling and a creamy coconut cream topping. If you love tropical flavours this one is for you!
Notes
The dreamiest Summer pie! Crumbly biscuit base, sweet mango filling and light coconut cream.
The pie should have some wobble to the middle when it comes out the oven. Don’t worry it will set as it cools.
Keep the coconut cream chilling in the fridge. The cooler it is the more firm the block will be giving a better texture.
Ingredients:
Base:
350g digestives OR ginger biscuits
170g melted butter
Mango Filling:
4 egg yolks
1 tin of condensed milk
Juice and zest of 1 large lemon
2 mangoes
Coconut Topping:
250g coconut cream
200ml double cream
1 tbsp icing sugar
Desiccated coconut for sprinkling
Directions:
FOR THE BASE
Preheat the oven to 160c fan / 180c standard.
Brush a 9×9 inch spring bottom tart tin with butter.
Crush the biscuits either using a bag and a rolling pin or a food processor until sandy. Transfer to a bowl and stir in the melted butter.
Press the biscuit crumbs into the tart tin taking care to make sure they are in an even layer.
Bake in the oven for 10 minutes. Remove and set aside in the fridge whilst we make the filling.
FOR THE FILLING
Halve and scoop out the flesh of the mangoes and use a stick blender to puree.
In a large mixing bowl, mix together the mango puree along with the other ingredients. Use a whisk or an electric whisk and mix for around 3 minutes until creamy.
Carefully pour the filling into the biscuit base and bake in the oven for 40 minutes.
Remove from the oven and leave to cool down completely. The tart will set as it cools.
FOR THE COCONUT CREAM
In a medium mixing bowl, use an electric or standard whisk to beat together the coconut cream, double cream and icing sugar to a soft peak. Don’t over whip!
TO ASSEMBLE
Spoon the coconut cream on top of the mango pie. Use a palette knife to create swirls if you like! Sprinkle with desiccated coconut.
Make sure you keep this in the fridge if you don’t eat it all in one. Enjoy!