{"id":2374,"date":"2022-11-24T16:18:29","date_gmt":"2022-11-24T16:18:29","guid":{"rendered":"https:\/\/www.fiveminutesspare.com\/food\/?p=2374"},"modified":"2022-11-24T16:18:29","modified_gmt":"2022-11-24T16:18:29","slug":"mango-pie","status":"publish","type":"post","link":"https:\/\/www.fiveminutesspare.com\/food\/mango-pie\/desserts\/","title":{"rendered":"Mango pie"},"content":{"rendered":"<p>This is made possible by <a href=\"https:\/\/www.bbc.co.uk\/\">BBC<\/a> Foods!<\/p>\n<h2 class=\"recipe-ingredients__heading gel-double-pica\">Ingredients<\/h2>\n<h3 class=\"recipe-ingredients__sub-heading gel-great-primer-bold\">For the biscuit base<\/h3>\n<ul class=\"recipe-ingredients__list\">\n<li class=\"recipe-ingredients__list-item\">280g\/10oz\u00a0digestive biscuits<\/li>\n<li class=\"recipe-ingredients__list-item\">65g\/2\u00bcoz granulated\u00a0sugar<\/li>\n<li class=\"recipe-ingredients__list-item\">\u00bc tsp ground\u00a0cardamom<\/li>\n<li class=\"recipe-ingredients__list-item\">128g\/4\u00bdoz unsalted\u00a0butter, melted<\/li>\n<li class=\"recipe-ingredients__list-item\">large pinch\u00a0sea salt<\/li>\n<\/ul>\n<h3 class=\"recipe-ingredients__sub-heading gel-great-primer-bold\">For the mango custard filling<\/h3>\n<ul class=\"recipe-ingredients__list\">\n<li class=\"recipe-ingredients__list-item\">100g\/3\u00bd oz granulated\u00a0sugar<\/li>\n<li class=\"recipe-ingredients__list-item\">2 tbsp plus \u00bc tsp powdered\u00a0gelatine<\/li>\n<li class=\"recipe-ingredients__list-item\">120ml\/4fl oz\u00a0double cream<\/li>\n<li class=\"recipe-ingredients__list-item\">115g\/4 oz\u00a0cream cheese, at room temperature<\/li>\n<li class=\"recipe-ingredients__list-item\">850g tin Alfonso\u00a0mango\u00a0pulp<\/li>\n<li class=\"recipe-ingredients__list-item\">large pinch\u00a0sea salt<\/li>\n<\/ul>\n<h2 class=\"recipe-method__heading gel-double-pica\">Method<\/h2>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">To make the biscuit base, finely crush the biscuits by putting into a sealed plastic bag and bashing with a rolling pin.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Transfer to a mixing bowl and add the sugar, cardamom and salt.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Pour the melted butter over the biscuit crumbs and mix, until thoroughly combined.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Put half the crumb mixture in a 23cm metal pie tin.<\/p>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Press evenly with your fingers.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Build up the sides of the tin, compressing the base as much as possible to prevent it crumbling.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Repeat with the rest of the mixture in the second tin.<\/p>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Preheat the oven to 160C\/325F\/Gas 3.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Put the pie bases in the freezer for 15 minutes. Remove and bake for 12 minutes.<\/p>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Transfer to a wire rack to cool.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">To make the filling, pour 177ml of cold water into a large bowl.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">In a separate bowl, mix the gelatine with half the sugar and sprinkle over the water.<\/p>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Leave to stand for a couple of minutes.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Meanwhile, whip the cream with the remaining sugar to form medium stiff peaks.<\/p>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Set aside.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Heat about a quarter of the mango pulp in a saucepan over a medium-low heat.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Make sure you do not boil it. Pour into the gelatine mixture and whisk.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">The gelatine should dissolve completely. Gradually whisk in the remaining mango pulp.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Beat the cream cheese in a bowl, until soft and smooth. Add to the mango mixture with the salt.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Blend the mixture using a hand blender, until completely smooth.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Gently tap the bowl on the kitchen counter once or twice to pop any air bubbles.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Fold about a quarter of the mango mixture into the whipped cream using a spatula.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Repeat with the rest of the cream, until no streaks remain.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Divide the filling between the cooled bases, using a rubber spatula to smooth out the filling.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Refrigerate overnight, or for at least 5 hours, until firm and chilled.<\/p>\n<\/li>\n<\/ol>\n<p><em><strong>Banner and Image Credit: <a href=\"https:\/\/www.bbc.co.uk\/\">BBC<\/a><\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is made possible by BBC Foods! Ingredients For the biscuit base 280g\/10oz\u00a0digestive biscuits 65g\/2\u00bcoz granulated\u00a0sugar \u00bc tsp ground\u00a0cardamom 128g\/4\u00bdoz unsalted\u00a0butter, melted large pinch\u00a0sea salt For the mango custard filling 100g\/3\u00bd oz granulated\u00a0sugar 2 tbsp plus \u00bc tsp powdered\u00a0gelatine 120ml\/4fl oz\u00a0double cream 115g\/4 oz\u00a0cream cheese, at room temperature 850g tin Alfonso\u00a0mango\u00a0pulp large pinch\u00a0sea salt Method&#8230;<\/p>\n","protected":false},"author":58,"featured_media":2375,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[210],"tags":[],"class_list":["post-2374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/users\/58"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/comments?post=2374"}],"version-history":[{"count":1,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2374\/revisions"}],"predecessor-version":[{"id":2376,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2374\/revisions\/2376"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/media\/2375"}],"wp:attachment":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/media?parent=2374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/categories?post=2374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/tags?post=2374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}