Mango pie

Thia pie has a pâte sucrée base with a mango mousse on top, and it is designed for an 18 cm round mold.

To make the pâte sucrée (gluten-free)

• 50 g rice flour
• 50 g corn flour
• 35 g powdered sugar
• 50 g butter
• 30 g egg yolks (2 yolks)
• 1 g salt

First, mix the softened butter with the sugar, then add the egg yolks and salt, mix everything well, and finally add the flours. Stir everything with a spatula or a spoon, and it’s done.

This dough is hard to handle; it cannot be rolled out, so place it in the mold, spread it as best you can, and then bake at 180 ºC for about 15 minutes or a little longer. There’s no need to poke it or put chickpeas on top. When it heats up, it will spread by itself in the mold.

Mousse

The mousse is made by mixing 3 components:

The first component to prepare is the mango liquid. You can replace the mango with berries or any other fruit. For mango, blend about 200 g of fruit with half a small lemon (10 ml). Separately, soak three sheets of gelatin (a total of 5 g).

Once you have the mango puree and the gelatin sheets are soaked, place the juice in a saucepan (or microwave) and warm it up a bit (40 ºC ~ 50 ºC), then add the soaked gelatin and dissolve it completely. → First component.

Next, take 130 g of heavy cream and whip it until it becomes whipped cream. → Second component.

The third component is an Italian meringue, made as follows: first, put 60 g of sugar with about 50 g of water in a saucepan, and heat until it reaches 118 ºC. While the sugar heats up, lightly beat the egg whites. When the sugar reaches 118 ºC, slowly pour it into the bowl with the egg whites while continuing to beat. Pour it in such a way that it touches the side of the bowl and slides down to the bottom, not directly onto the egg whites. While the sugar is falling, continue beating, and once all the sugar is added, keep beating until the meringue cools down. You can also add a little lemon to the egg whites to help them whip better. → Third component.

Once you have all three components, mix them carefully so that the whipped cream and meringue don’t deflate. Stir with a spoon or spatula, making gentle, circular movements until the mixture looks uniform.

Once all three components are mixed, pour the mousse into the mold with the baked base and refrigerate to let it set.

Note: The mango puree is sweet enough, but with some fruits, you may need to add sugar, to your taste!