No bake mango pie
My basic vanilla no bake pie recipe combined with one of my favorite fruits creates this delicious summer cake: a no bake mango pie
Servings: 8 people
Ingredients
Base:
- 150 grams graham crackers
- 80 grams unsalted butter
Filling:
- 10 sheets gelatin
- 400 grams mango approximately 1.5 mangoes
- 500 grams Greek yogurt
- 2 tsp vanilla paste
- 250 ml heavy cream
- 4 tbsp sugar to taste
- 100 ml milk
Equipment
- For a 20 cm springform pan (8 inch)
Instructions
- Crush the cookies into fine crumbs. Melt the butter in a pan, then add the crumbs. Stir, then pour the mixture into a springform pan that has been lined with parchment paper. Spread the mixture evenly and press it firmly. Place the base in the refrigerator.
- Soak the gelatin sheets in a bowl of cold water for at least 10 minutes. Peel and cut the mango into pieces, then puree it until smooth.
- In a bowl, combine the Greek yogurt, vanilla paste, and mango pulp, stirring until smooth. In another bowl, whip the heavy cream and sugar together until stiff peaks form.
- Heat the milk in a saucepan until lukewarm. Remove the pan from the heat and add the squeezed gelatin sheets. Stir until melted.
- Pour the milk mixture into the yogurt mixture and stir. Fold the whipped cream into the yogurt mixture until everything is incorporated. Pour the mixture onto the cookie base and smooth the top of the pie.
- Refrigerate the pie for at least 3 hours to set.
Tips
Before serving, decorate the pie with mango pieces or dollops of whipped cream, if desired.
How to store
The pie will keep in the refrigerator for 3-4 days if well covered.