MANGO COCONUT PIE
Mango is brimming with iron, calcium, minerals, and nutrients. Regardless of whether we are eating crude mango or tore mango both are useful for wellbeing. Thinking about all the things at the top of the priority list, I thought to impart to you my Vegan Raw Mango And Mint Chutney formula. You need just 5 fixings to make it. It will prepare inside 30 minutes.
this recipe is about mango coconut pie, the best pie that you ill try ever, you must just prepare all the ingredients and began your work to get the richest pie for you and your family or friends.
500 g T55 flour
180 g icing sugar
60 g almond powder
2 g salt
1 vanilla pod
300 g butter
110 g eggs
Creaming. Darken 22 cm diameter tarts. Bake at 155 ° C.
MANGO CONFIT smooth:
1 kg of mango puree
35 g lemon juice
200 g sugar
45 g dextrose
10 g NH pectin
5.5 g agar-agar Heat the puree with half the sugar and the lemon juice. Mix the rest of the sugar with the pectin, the agar and the dextrose, add to the previous mixture at 40 ° and cook. Mixer. Cool slightly then pour in a medium frame on the guitar sheet.
COCONUT COOKIE: 1 frame 40 * 60 cm:
150g icing sugar
330g coconut powder
175g white
33g cream
265g white
150g caster sugar Pass the coconut powder through a food processor. Mix by hand with sifted icing sugar, egg whites, and cream, until a paste is obtained.
Whisk the egg whites and the caster sugar. Gently mix with the first mass. Bake at 180 ° 12min approximately. Smooth the cookie delicately with a roller, immediately rid on the wire rack.
MANGO CONFIT with pieces:
500 g mango cubes
500 g mango puree
35 g lemon juice
200 g sugar
45 g dextrose
10 g NH pectin
5.5 g agar
1 vanilla pod Heat the mangoes with half the sugar and the lemon juice. Mix the rest of the sugar with the pectin, the agar-agar and the dextrose, add to the previous mixture at 40 ° and cook with the vanilla. Mix (without the pod). Cool slightly then pour into 14 cm circles.
COCONUT FOAM:
Italian meringue:
150 g of white wine
225 g sugar
90 g water Mount the whites, gradually pour in the sugar cooked at 121 ° C.
Coconut foam:
500 g coconut puree
13 g gelatin
80 g meringue
300 g whipped cream Dissolve the gelatin in part of the puree, add the meringue and then the whipped cream. Place the candied mango discs in 20 cm pallets, complete with coconut mousse.
DECORATIONS:
Coconut shavings
Fresh mango cubes (topped)
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