Mango Pie | 芒果派 | Dessert Alchemy

If you have mangoes at home, puree them in a blender and keep them in the freezer (mango puree can be frozen up to 3 months). You still get to make some mango desserts after the mango is out of season.
This mango pie has many layers, the crust is made with digestive biscuit and desiccated coconut, which add a sweet and nutty flavour to the crunchy pie crust. The filling consists of the mango custard, mango mouse, and mango curd, this unique combo gives the pie rich texture and flavour. Last but not least, the pie is topped with smooth and melt in-your-mouth mango cream and whipped cream. The whole combination made this pie a lip-smacking dessert that tickles your taste buds.
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*Mango Pie (8 inch)
Crust:
Digestive biscuit 100g
Desiccated coconut 15g
Icing sugar 10g
Unsalted butter (Melted) 55g
Salt A pinch
Mango Egg Custard:
Egg yolk 20g
Condensed milk 75g
Mango puree 50g
Lime juice 6g
Mango Mousse:
Mango puree 80g
Granulated sugar 4g
Lime juice 2g
Gelatin sheet (140 bloom) 2g
Whipping cream 60g
Mango Curd 80g
White Chocolate Crispearls 3g
Decoration
Mango Cream:
Mango curd 50g
Whipping cream 50g
Whipped Cream:
Whipping cream 85g
Icing sugar 6g
Crust 0:36
1. Preheat oven to 175 degree Celsius.
2. Put digestive biscuits in Ziploc bag, crumble with rolling pin.
3. Melt butter and set aside.
4. Mix crumbled biscuits, desiccated coconut, icing sugar and salt in a bowl. Add melted butter and mix well.
5. Press crumbs to the pie pan.
6. Bake in the preheated oven at 175 degree Celsius for 12-15 mins.
7. Remove from oven, set aside. Do not turn off oven.
Mango Egg Custard 2:16
1. Beat egg yolk with electric beaters for 4 mins, add condensed milk and beat for 2 mins.
2. Add mango puree and lime juice, beat with low speed till combined.
3. Pour it over the pie crust and bake in the preheated oven at 175 degree Celsius for 10 - 12 mins.
4. Remove from oven, let it cool down to room temperature.
Mango Mousse 3:38
1. Soak gelatin sheet in cold water until fully bloomed (about 5-10 mins)
2. Add mango puree, granulated sugar and lime juice to a pan, cook under low heat until sugar melted. Remove from heat.
3. Squeeze excess water from gelatin sheet, add gelatin to mango mixture and mix until it melted and well incorporated. (Make sure the temperature of the mango mixture is below 80 degree Celsius when adding the gelatin, high temperature will destroy the viscosity of gelatin)
4. Whisk whipping cream to soft peak (60%), add mango mixture to whipped cream and mix gently to combine (mix gently to avoid whipped cream from overwhipped, or use a spatula to fold the mixture gently)
5. Pour over the mango egg custard layer.
6. Freeze for 2 hours.
Mango Curd- • Mango Curd | 芒果凝乳｜芒果酱 ...
1. Prepare mango curd 1 day ahead, refrigerate overnight.
2. Transfer 80g mango curd to a piping bag, use scissors to snip off the tip of the piping bag, about 0.8cm wide.
3. Pipe mango curd over mousse layer. Smooth surface.
4. Sprinkle with White Chocolate Crispearls.
5. Refrigerate pie while you prepare the toppings.
Mango cream 6:34
1. Whip cream until stiff peak (85%), add half of the whipped cream to mango curd, fold until combined, add remaining whipped cream and fold until well combined.
2. Transfer mango cream to piping bag with French star nozzle. Refrigerate.
Whipped cream 7:47
1. Whip cream and icing sugar until stiff peak (85%).
2. Divide them into two piping bags with a star nozzle and round nozzle (1.5cm diameter round nozzle).
Decoration
1. Pipe whipped cream and mango cream onto the pie, grate some lime zest, decorate with fresh mint leaves.
2. Refrigerate for 1 hour before serving.
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*芒果派 （8寸）
派壳:
消化饼干 100g
椰蓉 15g
糖粉 10g
无盐黄油（融化）55g
盐 一小撮
芒果蛋羹:
蛋黄 20g
炼乳 75g
芒果果茸 50g
青柠汁 6g
芒果慕斯:
芒果果茸 80g
细砂糖 4g
青柠汁 2g
吉利丁片 (140 bloom) 2g
淡奶油 60g
芒果酱 80g
白巧克力脆珠 3g
装饰
芒果奶油:
芒果酱 50g
淡奶油 50g
奶油：
淡奶油 85g
糖粉 6g
派壳 0:36
1. 烤箱预热175度。
2. 消化饼干放入自封袋，用擀面杖压碎。
3. 黄油融化备用。
4. 混合饼干碎，椰蓉和糖粉。加入融化的黄油，混合均匀。
5. 倒入派盘中压实。
6. 175摄氏度，烤12-15分钟。
7. 从烤箱取出，晾凉。烤箱继续175摄氏度加热。
芒果蛋羹 2:16
1. 蛋黄用电动打蛋器打发大约4分钟，加入炼乳，打发2分钟。
2. 加入芒果果茸和青柠汁，低速搅拌至混合。
3. 倒入烤好的派壳里，175摄氏度烤10-12分钟。
4. 从烤箱取出，晾至完全冷却。
芒果慕斯 3:38
1. 吉利丁片泡冷水至软化（大约5-10分钟）。
2. 芒果果茸，细砂糖和青柠汁加入锅中，小火煮至糖融化。离火。
3. 吉利丁片控干水分，加入芒果混合物中搅拌至吉利丁融化（确保芒果混合物温度低于80摄氏度，高温会破坏吉利丁的凝固力）
4. 淡奶油打发至6分，加入芒果混合物，轻轻搅拌至混合（用力搅拌会使奶油过度打发，也可以用翻拌的手法混合）
5. 倒入冷却的芒果蛋羹上面。
6. 冷冻2小时。
芒果酱- • Mango Curd | 芒果凝乳｜芒果酱 ...
1. 芒果酱提前一天做好，冰箱冷藏备用。
2. 把80g芒果酱装入裱花袋中，裱花袋剪大约0.8厘米的口。
3. 芒果酱挤在慕斯层上面，抹平表面。
4. 撒上白巧克力脆珠。
5. 放入冰箱冷藏
芒果奶油 5:38
1. 淡奶油打发至8-9分，取一半加入芒果酱中，翻拌至混合，加入剩余奶油，翻拌至混合均匀。
2. 裱花袋套入多齿星形花嘴，芒果奶油装入裱花袋。
3. 冷藏备用。
奶油 6:34
1. 淡奶油加糖粉打发至8-9分（裱花状态）。
2. 奶油分两份，装入裱花袋中，一个用圆形花嘴（直径1.5厘米），另一个用星形花嘴。
装饰
1. 奶油和芒果奶油挤在派的表面，撒上青柠屑，用薄荷叶装饰。
2. 冷藏一小时再食用。
This video has been uploaded to my CZcams channel only. Any unauthorised reproduction or distribution of this video is strictly prohibited.
#mangopie

[@fongxingtang1376]

喜欢👍👍👍

[@jackychng5179]

😋😋

[@lerromachannel]

Wow! This is amazing!

[@DessertAlchemy]

Thanks.

[@carinawong6152]

So delicate. Looks yummy.

[@DessertAlchemy]

🌹

[@SaraSara-yx9tv]

Hi 请问如果没有吉利丁片用吉利丁粉可以吗？份量应该怎么算？

[@DessertAlchemy]

可以，吉利丁粉用量为1.25g