I love mangoes. I dont think there exist too many people who dont. I mean whats not to like about the fruit? Its sweet,juicy, with a distinct taste and an lovely aroma that gently wafts through your house. Plus there are so many varieties of the fruit that you are literally spoilt for choice. I am very easy to please when it comes to mangoes. I like ’em all! Unlike most Bombay junta that is partial to the alphonso and quite literally avoids any other kind of mango. Why even my boss’s driver refuses to eat any other mango! Its either hapoos or nothing. He comes from Devgad so that could be one reason for refusing all other mangoes..but still I dont quite get the reason behind looking down at other mangoes. Anyway, let them all be mango snobs, I will indulge in all mangoes I can lay my hands on!
For the crust
- 75 gms maida
- 35 gms cold butter
- 1 tsp sugar
- A pinch of baking powder
- A pinch of cinnamon powder
- Ice cold water to bind
For the filling
- 2/3 C mango puree(about 140 ml)( you can use any mango you have available.I used safeda. Just make sure you strain once you have pureed it in the mixie)
- Cream- half the quantity of mango puree or about 70 ml
- 1.5 tbsp sugar( if your mango is a bit sour, increase this to 2-2.5 tbsp)
- Mix together the maida, cinnamon powder and sugar in a bowl.
- Using your finger tips rub in the cold butter till it resembles bread crumbs. With ice cold water and bind it all together gently to make a dough. Cover with a wet cloth and refrigerate for half an hour or so.
- Remove dough from fridge, on a well dusted working surface, roll the dough to an even thickness. Gently life and place it in the baking dish ensuring all side are properly covered. Roll a rolling pin lightly on the edge of your baking dish to cut away the superfluous dough.
- Prick the base of the pie case before putting it in the oven and baking it at 180 deg. C for about 15 minutes(till its light brown in colour)
- To make the filling, take any mango and puree its pulp in the mixie.
- Take a thick bottom pan and add the mango puree, cream and sugar. Bring to a boil and cook for a few minutes till the mixture thicken. Ensure you stir periodically to avoid any burning. Keep aside and cool.
- When the pie case is done, remove it from the oven and allow it to cool. Pour the mango mixture into the pie case. Decorate with fruits of your choice.
Note: This is a fairly straight forward recipe. The only thing you need to take care of is the consistency of the filling. If its too runny it will ruin your tart. So before you get the filling off the stove just check for consistency and if it seems too thin, either add a bit of cream or keep it on the stove for a little longer till it thickens.