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This is for those who like that floral mango taste in their desserts. The topping is really soft, and crust is slightly crunchy. It’s a light dessert, which can be really special if you use ripe sweet mangoes. We bring ours from the farm and so we get a treat!
Prep time: 30 mins – Cook time: 35 mins – Total time: 1 hour 5 mins
Ingredients:
Crust
- 1 ¼ cup flour (add 2-3 tablespoons more if needed)
- ¼ tsp salt
- ¼ cup sugar
- ½ cup butter, cold and cubed
Filling
- 4 eggs
- ½ cup sugar
- 3 Tbsp flour
- 2 ripe mangoes
- 4 tbsp lemon juice
- 1/4 cup water (or less)
- crushed peanuts (optional)
Equipment:
| Measuring spoons and cup |
| 9*13 inch / 23 * 33 cm baking pan lined with parchment paper |
| 2 Large bowl |
| Hand-held electric whisk |
| Blender |
How to…..
Preheat oven to 350 F/176 C
Crust
Combine the flour, salt and sugar and mix well. Add the butter cubes and mix with an electric whisk or pulse with a food processor until they come together in a crumbly mix.
Place in the baking pan and press down lightly with a glass. Bake for 15 minutes.
Filling
Peel the mangoes and cut them into chunks. Place them in the blender and blend until smooth. If it’s too thick, add the water gradually and blend. You may not need to use all the water. You want the purée to be slightly thick and not runny.
Beat the eggs and sugar with an electric whisk until well combined and smooth. Add the flour, mango puree, and lime juice gradually. When fully combined, stop mixing.
Pour the filling on top of the crust and bake for about 20 minutes until set. You’ll know it’s set when it doesn’t jiggle too much.
Put in the fridge until you serve it. Sprinkle with crushed peanuts right before serving.