This recipe is your ticket to a dessert that’s not only visually stunning with its bright mango colour, but also packed with the fresh, juicy flavour of ripe mangoes, enhanced with a hint of citrus from lemon juice and orange zest.
Ingredients:
For the crust:
- graham cracker crumbs
- granulated sugar
- melted butter
For the filling:
- mango
- egg yolks
- tinned sweetened condensed milk
- lemon juice
- orange zest
Method:
Prepare the crust by mixing together the graham cracker crumbs, sugar and melted butter until well combined. Press the mixture into the bottom and up the sides of a pie dish. Bake at 350°F (175°C) for about 8-10 minutes until set and lightly golden. Allow to cool.
For the filling, purée the ripe mangoes in a food processor or blender until smooth. In a separate bowl, whisk together the egg yolks, sweetened condensed milk, lemon juice and orange zest.
Gently fold the mango puree into the egg yolk mixture until completely incorporated.
Pour the filling into the cooled crust and spread evenly.
Bake the cake at 350°F (175°C) for 15-20 minutes or until the filling is just set and slightly jiggly.
Allow the pie to cool completely, then refrigerate for at least 4 hours or overnight to allow the filling to set.
Serve chilled, garnished with additional mango slices or a dollop of whipped cream if desired.
