Hi everyone! Here’s a delicious and very interesting pie that combines mangoes with curry ? This association is absolutely insane, the curry adds so much to the pie and brings out the taste of the mango! This pie is filled with Mango/Curry Compote and some Mango/Lemon Cremeux ? The acidity of the lemon also adds some freshness and acidity to the pie!
For a 22cm pie:
Sweet Crust:
- 150g of flour
- 75g of butter
- 75g of sugar
- 18g of almond powder
- 30g of eggs
- 1 pinch of salt
Compote:
- 200g of mangoes
- 1 tsp of curry powder (= 3g)
- 20g of sugar
- 20g of lemon juice
Cremeux:
- 115g of mango coulis (= mixed mangoes)
- 32g of lemon juice
- 5g of powdered gelatin (or sheets)
- 37g of sugar
- 150g of eggs (= 3)
- 52g of butter
Decoration:
- 65g of white chocolate
- Some mango cubes
We’ll start with the crust:
1. Cream the softened butter with the sugar.
2. Add the egg and mix.
3. Add the flour, almond powder (optional) and salt. Mix to form a ball.
4. Roll it out between two parchment papers to a 2-3mm thickness. Refrigerate for 1h.
5. Place the dough over the pie ring and gently bring the edges inside. Press the crust against the wall with your forefinger and try to create a define right angle.
6. Cut the excess and prick the bottom with a fork. Freeze for 15-20min.
7. Preheat the oven to 175°C/347°C fan-assisted.
8. Cook the pie for 10-15min. The bottom and edges should be golden.
9. Let it cool down before unmolding.
For the compote:
1. Peel and cut the mango into small cubes. Place in a pan with the curry powder, sugar and lemon juice.
2. Let it cook over medium heat for about 20min. Half of the mangoes should have turned into compote. There must still be some pieces left.
3. Keep in a bowl until use.
For the cremeux:
1. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 10min.
2. Mix the mangoes to have 115g of coulis. Bring the coulis and the lemon juice to boil.
3. Meanwhile, briefly whisk the eggs with the sugar.
4. Pour the boiling coulis in 3 times over the eggs. Mix.
5. Bring everything back to the pan and cook, while stirring, until it reaches 84°C.
6. Add the gelatin. Let the cremeux cool down to 40-45°C.
7. Then, add the butter at room-temperature and mix with a hand blender.
We can assemble!
1. Spread the mango compote over the pie.
2. Pour in the cremeux.
3. Refrigerate until the cremeux hardens (~3-4h).
For the decoration:
1. Melt the chocolate in a bain-marie (or microwave).
2. Pour inside a cornet or pastry bag.
3. Draw random lines over the pie and decorate with some mango cubes.
Your Mango and Curry Pie is ready! Enjoy!
Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂
