Mango Pie

Story of Mango Pie:

Think of a superrrr-duper easy dessert, with very few ingredients,does not use fattening stuff, HEALTHY, refreshing and absolutely delectable. Could you come up with something? Well… we have! Here’s an astonishingly quick, healthy, fruity and delicious dessert – THE “Mango Yoghurt Pie”. The only pie you’ll want to make over and over again.

We, at Culinaria, usually call it the Mango Shrikhand pie. Shrikhand is a refreshing Indian dessert, low fat and healthy because it’s made with yoghurt. Usually it is eaten by itself but here is a pie version of it using mangoes, making it the most delectable dessert for summer. Think of it as Mangoes and cream but in its healthiest form!

Process:

The ingredients for this are the simplest of all. Some digestive biscuits, powdered sugar and butter for base & mango and yoghurt for filling and decorating.

Hung Curd Process:

To hang the curd, put a muslin cloth on a large sieve and put the sieve on a pot.

Tie a knot with two diagonal corners of the muslin cloth to form a bag.

Put a wooden spoon on a deep pot and tie the cloth bag onto the wooden spoon with the remaining two corner.

Let it stand for 1-2 hours. make sure the cloth is not touching the water in the vessel below. We want to take the liquid out of the curd to get a thick cream cheese-y textured curd. if you’re in a hurry, after about 30-40 minutes, you can also squeeze it by hand. But longer is better! In summers to prevent the curd from getting sour you can put this whole apparatus in the refrigerator

Pie Crust:

In the meantime, take the biscuits and powdered sugar in a grinder/processor. Pulse it or grind it, as per choice. You can even use a rolling pin to do this. We just want a crumble.

Add melted butter to it and mix well.

You will need a loose bottom pie dish for this. That helps in un-moulding the pie. If you don’t have one its alright. You can even set it in a shallow wide bowl and scoop it out like a pudding while serving. Transfer the biscuit mixture and spread evenly.

Mango Yoghurt Filling:

Roughly chop 1 mango and purée it.

Add powdered sugar and mix well. You can adjust it according to the sweetness of the mangoes.

Squeeze the curd gently to remove remaining water, if any, and unfold the cheesecloth.

Add it directly to the mango purée.

Mix it with a whisk until smooth. Check for sugar/sweetness at this point. Keep in mind that the remaining mangoes will go on top so don’t make it very sweet now.

Transfer the mango curd filling into the pie dish.

Spread it evenly and gently.

Garnishing & Serving:

Cut the remaining 2 mangoes into slices lengthwise and start arranging from outside to in. Overlap the next slice slightly on the previous one and keep going like a spiral till you reach the centre. For the last one take a thin slice, roll it and put in the centre like a rose.

Garnish with unsalted pistachios or mint leaves and chill in the refrigerator for 3-4 hours or best overnight.

To Unmold:

Put an inverted glass on the kitchen counter. Put the pie dish on it and gently but firmly try to pull the outside ring downwards. It may be difficult because of the biscuit base but eventually it will come off easily. The base of the pie dish and the pie is what will be left on top of the glass. Put the pie along withe the base on a plate and serve immediately, before it starts becoming runny.

Recipe: Mango Yoghurt Pie

Ingredients:

150 gm digestive biscuit
10 tbsp icing sugar
80 gm butter
800 gm yoghurt
3 mangoes, peeled
1 tbsp unsalted pistachio nuts

Method:

  1. Hang the yoghurt overnight in a muslin cloth.
  2. Using a rolling pin crush the biscuits to a coarse powder.
  3. Put the biscuits and powdered sugar in a food processor and crush them. Or transfer to a zip lock and crush using a rolling pin.
  4. Melt the butter and add to this mixture.
  5. Transfer the biscuit mixture into an 8-inch round loose bottom pie dish. Spread it evenly up to the edges and press it all over firmly. Refrigerate for 1 hour or till set.
  6. Cut 2 mangoes into thin long slices. Take the remaining 1 mango in a food processor and puree it.
  7. Take the hung curd in a bowl. Mix in the mango puree and 7 tbsp of powdered sugar. Spread this mixture evenly over the set biscuit crust. Arrange the mango sliced evenly over the shrikhand as shown above in Garnishing & Serving. Chill it in the fridge for at least 3-4 hours or best overnight.
  8. Slice and serve.

Options:

  • If you want to set the shrikhand perfectly then dissolve 1 ½ tsp gelatine in 3 tbsp hot water and add to the shrikhand before spreading.
  • You can also add a layer of whipped cream before putting the mango slices.

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