Crusty Mango Pie - SK Khazana

Ingredients list for Crusty Mango Pie - SK Khazana

• 1 cup Cornfllakes
• 1/2 cup Desiccated coconut
• 3 tablespoons Castor sugar (caster sugar)
• 6 tablespoons Butter melted
• 4 Egg yolks
• 200 grams Condensed milk
• 1 teaspoon Vanilla essence
• 1 cup Ripe mangoes puree
• 1/2 teaspoon Red chilli powder
• a pinch Salt
• 1 tablespoon Lemon juice
• Maringue for topping

Method

1. Preheat the oven to 180˚C.
2. Put cornflakes in a chopper, add coconut and castor sugar and process to a fine powder. Add melted butter and process further till well combined.
3. Transfer the mixture into a loose bottom pie dish and press it firmly into the base and up the sides. Keep the dish in the preheated oven and bake for 10-15 minutes or till light golden brown. Take it out of the oven and set aside to cool down to room temperature.
4. Put egg yolks into a large bowl and beat with an electric hand blender till light and pale in colour. Add condensed milk and vanilla essence and beat till well combined.
5. Add fresh ripe mango puree and beat again. Add Red Chilli Powder, a pinch of salt and lemon juice and whisk well.
6. Pour this mixture into the pie shell, place the pie dish in a baking tray and keep it back in the oven and bake for 25 minutes. Take it out of the oven and allow it to cool down to room temperature.
7. De-mold the tart and transfer onto a serving plate. Take the meringue in a piping bag fitted with a star nozzle. Pipe out rosettes on top of the pie and blow torch it till lightly browned. Slice and serve.