A crowd-pleasing summer dessert that makes the most of mango season. It's an easy, adaptable recipe that can be made vegan.
Ismat Awan is Sydney-based multimedia culinary creative who blends her cultural heritage with modern cooking techniques. She works across a number of food publications and brands. She's on Instagram as @MadeByIsmatIn the past, I've made this recipe as pies, bars, and muffins, and every time, it's been a hit with my family . I hope you'll enjoy creating this recipe as much as you'll love eating it.
To amp up the mango flavour, fresh, diced mango is added on top of the filling before it's covered in cream.Start this recipe about half a day before you plan to serve as it needs 4-5 hours chill time. Preheat oven at 200°C convectional/180°C fan-forced.In a food processor or in a zip lock bag with a rolling pin, crush biscuits to resemble sand and mix with melted butter, shredded coconut and salt.
Press mixture into a loose bottomed 22cm wide tart tin, being sure to press it up the sides of the tin too. See tips above.For the mango custard filling: In a blender or food processor, blitz the condensed milk, mango, egg yolks and salt. Pour onto biscuit base and bake for 30 mins or until just set .
Remove from oven and allow it to cool slightly before placing it in the fridge for 4-5 hours or overnight.whisk the cream, sugar and vanilla until you have soft billowy peaks. Set aside. Spread an even layer of the finely diced fresh mango over the surface of the pie. Dollop the vanilla cream on top and generously sprinkle with extra shredded coconut. Serve immediately.
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