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.

Mango – King of Fruits

Mango is a tropical fruit with its origin from India and now it has reached many parts of the world. It is a soft fleshy fruit with a very thin skin. The flesh is juicy, sweet and sour with a distinct flavour of its own and varying from lemon yellow to dark orange yellow in colour. The skin is usually green when unripe but varies from yellow to orange and red. There is a big white seed in the centre which is discarded on cutting. Mangoes are a very high source of vitamin A. There are many varieties of mango, Alphanso from India being one the most popular ones. In India, mangoes are very popular and a much awaited fruit during summers. Special Mango festivals are organised throughout the country to enjoy the wide variety that is available here.

India is one of the largest producers and exporters of mangoes. Unripe mangoes can be wrapped in paper and kept at room temperature to become ripe. Mangoes are eaten in a lot of different forms. The unripe sour and green mangoes are used to make pickles, chutneys, candied mango strips (aam papad) and an Indian summer drink panna. Ripe, sweet and yellow mangoes are eaten as it is or used to make milk shakes, juices, sorbets, jams, ice creams and desserts. Since mangoes are available in summers, I thought of creating a chilled summer dessert, mango ricotta parfait.

Ricotta Mango Parfait

This is a wonderful dessert made using fresh ricotta. Its summertime and mangoes are in the season. So, we thought of making a very simple dessert with very few ingredients. You’ll find almost everything at home. You won’t have to go grocery shopping and can make this quickly for a sudden dessert craving after lunch. It’s beautiful to serve even for a summer dinner party. Make it in individual glasses or bowls beforehand and its very easy to serve.

Firstly, you’ll need mangoes and the most important ingredient of this dessert is fresh ricotta. You can make it at home using our recipe for ricotta. You can also use a store-bought one. If you’re making it at home, you’ll just need milk and lemons. The third layer for this is made using crushed digestive biscuits of graham crackers whichever you can find and butter. We will be using some lemon zest and a little bit of fresh cream or condensed milk, whatever suits your liking.

In a bowl put the chopped mangoes and add some lemon zest and lemon juice to it and keep aside. In another bowl crush the biscuits with a rolling pin and add melted butter and mix. In the third bowl take the ricotta and whisk it well to soften it. Now add condensed milk to it and mix well. If you’re using cream instead of condensed milk, add that along with very little powdered sugar. the ricotta will turn into a thick sauce like in the picture above.

Take a shallow and wide glass, or wine or martini glass. You can also take the Mumbai-style cutting chai glass. Anything that has a characteristic shape and is transparent. Put the biscuit mixture at the base.

Now spoon some ricotta cream mixture on top. Be careful not to dirty the wall of the glass because the beauty of the dessert is in being able to see the layers. Thats the reason its called a parfait. In French, parfait means perfect. Later in the 1800’s, desserts that were beautifully layered with precision, came to be called parfait. That is exactly what this is and thus we called it Ricotta Mango Parfait. And ricotta being an Italian cheese traditionally, this is a beautiful fusion of a French-Italian dessert. The two countries do share a lot of common ingredients and food influences.

Then go the macerated mangoes on top of the ricotta cream. They’ll be soft and soaked by now.

Then the biscuit mixture again. The biscuit gives it the crusty flavour that a cheesecake has. Thus, you can actually make a cheesecake with the same method. The only difference will be, you don’t multi layer it. For the cheesecake take a loose-bottom tin or a springform tin. Put the biscuit mixture and press it down to form a crusty layer that doesn’t disintegrate on un-moulding. Put a high layer of the ricotta cream mixture. Chill for a bit. Then top with the mangoes and refrigerate till set. Un-mould and et voila!

Finally, top it with a generous amount of mangoes. Mangoes taste very good in this dessert, however, you can also make this with other fruits. You can use any citrus fruit or berries – strawberries, blueberries, raspberries, kiwi, peaches and cherries. Comment with more ideas and we’ll tell you if that would go well or not.

Now you can actually see the layers. mangoes add a beautiful yellow to it. Thats how the layers should be , so make sure to keep the glass neat and put the mixture for various layers in the centre, then spread to the side. That way you’ll avoid messing it up.

Now put the mint leaves to garnish. They will add a refreshing fragrance, taste and colour to your parfait. Instead of the clichéd garnish of one bunch in the centre, put smaller segments of mint leaves in 2-3 places. This is because its already high in the centre and you don’t want to add more height with your garnish in this case. You just want to add colour and character.You can also garnish with pistachios or dried blueberries or cranberries.

…and TA-DA! Your start dessert is ready. Chill it in the fridge to set the layers. It also tasted best chilled in the summers.

Recipe: Ricotta Mango Parfait

Ingredients

250 gm Fresh Ricotta
3 mangoes, Peeled and cut into cubes
150 gm digestive biscuits, crushed
50gm Amul Butter
4tbsp Amul Mithai Mate/ Condensed Milk or AmulFresh Cream
2 Lemons
Mint leaves for garnish

Method

  1. Zest 2 lemons over the cut mangoes. Then put the juice of 1 lemon in the mango . Mix well and keep aside.
  2. Crush the biscuits using a rolling pin. Melt the butter and mix it well with the crushed biscuits.
  3. Using a whisk just beat the ricotta a little. Mix the condensed milk with the ricotta to get a thick sauce.
  4. In a glass start by putting a little amount of the biscuit mix. Over that layer 2 spoons of the ricotta cream and then a layer of the lemony mango.
  5. Repeat with biscuit, ricotta cream and finishing with the mango.
  6. Garnish with mint leaves and chill in the refrigerator for at least 1 hour. Enjoy chilled.
  7. If you want to make a pie or a cheesecake out of this you can spread the biscuit mixture in the pie dish or cheesecake mould. Then press the biscuit mixture firmly. Over that spread the ricotta cream and then finally the mangoes. Chill this in the refrigerator for 3-4 hours. If making a cheesecake make sure the ricotta cream is not very runny but a little thick.
  8. You can also do the above in a regular flat glass dish for a big party and let it set by chilling in the refrigerator for 3-4 hours.