The recipe for no-bake mango, ginger and lime pie by Benjamina Ebuehi
In hot weather, turning on the oven is the last thing you want to do. So a good no-bake recipe can be a real lifesaver. This pie has a bit of everything: a crunchy ginger base and a sweet but sharp fruity filling, the color of the sun. Getting your hands on good ripe Indian mangoes isn't always easy, so I've assumed you'll be using canned mangoes, but I've also included instructions for fresh mangoes. no-cook mango, ginger and lime< p class="dcr-3jlghf">Prepare 15 minCook 5 minRefrigerate 4 hrs+Serves 10-12
For the base200 g ginger nut biscuits80 g unsalted butter, melted
< p class="dcr-3jlghf">For the filling3 sheets of gelatine (you will need platinum grade – I used Dr Oetker) 1 x 450g canned kesar or alphonso mango pulp, or 1 large ripe mangoJuice and zest of 2 limes50g caster sugar250ml double creamPut the ginger nuts in a food processor and blend until fine . Pour into a bowl and add the melted butter, mixing until well coated. Pour the mixture into a 23cm fluted tart pan and press evenly into the bottom and sides. Chill in the refrigerator for 20 minutes while you prepare the filling.Place the gelatin sheets in a small bowl of cold water and set aside.
If using fresh mango, peel and chop the flesh. Put it in a food processor with the lime juice and blitz smooth. Strain through a fine sieve.
Add the mango puree (canned or fresh), sugar (and lemon juice if using canned, as you won't haven't used yet) for a small saucepan and heat until the sugar dissolves. Simmer for three to five minutes, then remove from heat and let cool slightly. Squeeze the gelatin sheets to remove any excess water and add to the mango, stirring to dissolve.
In another bowl, whip the cream into soft peaks . Add a quarter of the cream into the mango and stir to combine. Gently fold in the rest of the cream, then pour it into the pie shell.
Chill in the refrigerator for four to six hours or until completely set socket. Garnish with lime zest before serving.
In hot weather, turning on the oven is the last thing you want to do. So a good no-bake recipe can be a real lifesaver. This pie has a bit of everything: a crunchy ginger base and a sweet but sharp fruity filling, the color of the sun. Getting your hands on good ripe Indian mangoes isn't always easy, so I've assumed you'll be using canned mangoes, but I've also included instructions for fresh mangoes. no-cook mango, ginger and lime< p class="dcr-3jlghf">Prepare 15 minCook 5 minRefrigerate 4 hrs+Serves 10-12
For the base200 g ginger nut biscuits80 g unsalted butter, melted
< p class="dcr-3jlghf">For the filling3 sheets of gelatine (you will need platinum grade – I used Dr Oetker) 1 x 450g canned kesar or alphonso mango pulp, or 1 large ripe mangoJuice and zest of 2 limes50g caster sugar250ml double creamPut the ginger nuts in a food processor and blend until fine . Pour into a bowl and add the melted butter, mixing until well coated. Pour the mixture into a 23cm fluted tart pan and press evenly into the bottom and sides. Chill in the refrigerator for 20 minutes while you prepare the filling.Place the gelatin sheets in a small bowl of cold water and set aside.
If using fresh mango, peel and chop the flesh. Put it in a food processor with the lime juice and blitz smooth. Strain through a fine sieve.
Add the mango puree (canned or fresh), sugar (and lemon juice if using canned, as you won't haven't used yet) for a small saucepan and heat until the sugar dissolves. Simmer for three to five minutes, then remove from heat and let cool slightly. Squeeze the gelatin sheets to remove any excess water and add to the mango, stirring to dissolve.
In another bowl, whip the cream into soft peaks . Add a quarter of the cream into the mango and stir to combine. Gently fold in the rest of the cream, then pour it into the pie shell.
Chill in the refrigerator for four to six hours or until completely set socket. Garnish with lime zest before serving.
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