For The Pate Sucree ( Sweet Shortcrust Pastry) -
All purpose flour - 200 g
Butter - 112 g room temperature
Granulated sugar - 50 g
Egg - 1 beaten
Mango Curd -
Mango - 1 1/2 cup ( pureed from ripe n sweet 3-4 mango)
Sugar granulated - 1/4 cup / to taste
Egg yolks - 4
Eggs whole - 2
Cornflour - 3 1/2 tbsp
Lemon juice - 2 tbsp
Butter - 4 tbsp
Water - 1/4 cup
Egg white - 5
Granulated sugar - 1/2 cup
Salt - a pinch
1. sieve the flour with the salt.
2. Take a big bowl and place the butter in it, beat it with
an electric mixer until softened, add sugar all at once
and beat it until light and fluffy.
3. Gradually add the egg until mixed well.
4. Add the flour mixture all at once and beat it with the
mixer just until a ball is formed.
5. Take it out on a flat platform and knead the dough
quickly using a fraisage method ( traditionally it is
performed by using the heel of your hand). Bring it
together by using your fingertips or heels of your hand.
6. Flatten it into a disc form, put it in a plastic wrap or zip
lock and refrigerate it for 2 hours.
7. Lightly grease and flour a 9 inch pie tin with a removable
bottom, it does not stick to the pan after it is baked.
8. Take two large size plastic wraps, spread one on the
platform, keep the dough over the wrap, cover it from
the second plastic wrap and roll it into a 12 inch circle,
9. Remove the upper plastic wrap, lift it carefully and
fit it into the pie tin, fold the overhanging dough and
carefully adjust the circle taking care that the thickness
of the circle is even at all sides.
10. Prick the bottom lightly, all over with a fork to prevent it
from puffing, keep it in the fridge for 30 minutes.
11. Preheat the oven at 200 degree C, line the pie shell with
an aluminum foil and weight it down with rice or dried
beans, place the pie tin over the drip tray of the oven and
set it on the middle of the oven. Bake it for 20 minutes,
remove the weight and foil and further bake it for 10-12
minutes or it is golden brown and fully baked. (You can
cover the rim of the pie by a foil when it is put to bake
second time for 8-10 minutes to save it from burning.
Mango curd -
1. Take a medium size bowl, mix the cornflour with the
water and lemon juice, add eggs and yolks and whisk
it until incorporated, keep it aside .
2. Pour the mango purée in a medium size pan with the
butter and sugar in it, heat it until it boils in a medium
flame, stirring it continuously, pour half of the puree
mix into the cornflour and egg mixture, mix it quickly
and put it back into the pan, cook it stirring and scrapping
the bottom of the pan to prevent it from sticking, until it is
3. Let it cool a bit, pour it into the pie shell, then refrigerate
until chilled and set.
1. In a large dry bowl, take the egg whites and salt, beat it
with an electric mixture, when it is a bit frothy, mix the
sugar gradually into it beating it all the time on high speed
until stiff shiny peaks have formed and it has taken a
2. Take out the pie from fridge and spread the meringue
over the pie in a decorative manner with the back of
a spoon, pull up wisp of meringue as you cover it.
Take care to cover the crust all over. You can also put
meringue into a piping bag and make a swirl pattern.
3. Place the pie back in the oven at 150 C for another
10-15 minutes or until the meringue is lightly brown
in colour at spots and baked but not dried out.
Meringue should be stiff and fluffy.
4. Bring it to room temperature, chill it thoroughly and
enjoy this delectable mango meringue pie!!!!
fit the pie in the pie tin n bake it
Make the mango curd and fill in the pie shell
Spread the Meringue over the mango curd
Bake it until golden at spots, cut n serve!