Friday 3 July 2015

Mango Pie

Mango season in India is generally the summer months between April and June every year. As the present season is coming to a close, I wish to share some mango delicacies with you and this mango pie is one of them. When I first started baking more than a decade ago, I felt ‘pastries’ and ‘pies’ were complicated recipes when compared to straight forward cake recipes. Nonetheless, I have learnt to make ‘pies’ successfully after a few trials and errors. Mango pie with its crisp crust enclosing the flavored mango pulp is a delight to eat, and it makes a great dessert. Here’s the step-by-step method of making mango pie.

For the filling:
Mango – medium sized, 1 no*
Sugar – ¼ teacups or 50ml measure
Cardamom – 2no
Dry ginger powder – 1 teaspoon

For the crust:
All purpose flour or maida – ½ teacup or 100ml measure
Baking powder – ¼ teaspoon
Salted butter – 25 grams
Milk - For brushing 

*You may use any variety of ripe mango for this recipe

Method – How to prepare the filling: Remove the cardamom seeds and powder them finely using the mortar and pestle. Keep aside. 

Wash, peel and cut the mango flesh into small cubes. Heat mango pieces and sugar in a wok on medium flame. Once the sugar melts, reduce the flame. Add cardamom powder and dry ginger powder. Mix well. Cover and cook on low flame till the mango becomes pulpy. Mash with a spoon and continue to cook till the contents become thick (Fig.1). Switch off the stove and allow the filling to cool.

Fig.1: Mango Filling
How to make the crust: Sieve baking powder and flour together 2-3 times. Mix butter and flour mixture in a bowl with your fingers to form a smooth mass. Sprinkle cold water as required to make the dough into rolling consistency. Divide the dough into 2 parts and shape them into balls (Fig.2). 

Fig.2: Dough for making the crust
Roll each ball on a board using rolling pin into a circle of 6” diameter dusting with flour as needed. Place one piece at the bottom of a circular tray or pie dish of 6”diameter, and prick with a fork in several places. Bake the tray with the bottom piece in a preheated microwave oven using convection mode at 200oC for 4 minutes (Fig.3).

Fig.3: Place the first piece at the bottom of the dish and bake in the oven
Remove from the oven and spread the mango filling evenly on the bottom piece (Fig.4). 

Fig.4: Spread the filling evenly over the baked bottom piece
Now place the second piece on top to cover the filling and seal the edges by pressing with your fingers. Prick with a fork and brush with milk (Fig.5).

Fig.5: Place the second piece over the filling and seal the edges
Bake in the microwave oven using convection mode at 200oC for 12 minutes or till the crust turns golden brown in color (Fig.6). Remove from the oven and allow it to cool.

Fig.6: Bake till the crust turns golden brown.
Cut the mango pie into quarters and serve as a dessert (Fig.7).

Fig.7: Cut the pie into quarters and serve!
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