Picture/Shui Miaomiao Text/Shui Miaomiao
Tutorial on homemade delicious mango pie. Bake the pie crust first, then mix the mango filling, pour it directly into the pie crust and start eating. The color is beautiful and the filling completely maintains the taste of fresh fruit. It’s super Great! Because there is some ice cream added to the filling, the hot meringue, cold ice cream and fruit meet, it is a passionate collision, you can only make it fresh and eat it first. For specific mango pie DIY steps, please refer to the detailed illustrated tutorial below.
Reference weight: one 6-inch pie plate
Mango pie ingredients:
Pi crust: 250g cake flour, 125g butter, 100g powdered sugar, 20g almond flour, 3g salt, 1 egg. (This amount can make two 6-inch pies. You can make a little more pie crust at a time. If it is not used up, put it in the refrigerator and freeze it. It can be stored for a month. Just put it in the refrigerator to thaw before using it next time.)
Stuffing: Appropriate amount of mango (part of it pureed, part of it cut into pieces.), a large spoonful of mango ice cream, and appropriate amount of milk.
Mango pie recipe:
1. Pie crust:
1. Soften the butter, add powdered sugar and mix well. Add eggs and mix well. Add sifted low flour, almond flour and salt to knead into a dough. Place it in the refrigerator to rest for more than 30 minutes.
2. After it has rested, take half of it, roll it into a sheet about 3cm thick, spread it on the pie plate, roll it over with a rolling pin, and cut off the excess.
3. Use a fork to poke a small hole in the bottom.
4. Preheat the oven to 190 degrees and bake for 20 minutes before taking it out.
2. Fillings:
5. Add mango puree and milk and mix well. Add mango ice cream and mix well after melting. Add mango cubes and mix well.
3. Finished product:
7. Pour the filling into the pie crust. If successful, start eating.
