Mango Cream Pie
Mango Cream Pie — a Dawn Foods recipe. Uses Dawn Delifruit Classic Mango Filling 2.7 kg and Dawn Foods Flavouring Compounds, Mango – 1 kg.
- baking temperature (tart case, deck oven)
- 190 °C
- water temperature (mango fond)
- 22 °C
- chilling time (assembled tart)
- 4 h
Ingredients
| Ingredient | Quantity |
|---|---|
| Dawn Shortcrust Pastry Mix | 1000 g |
| Whole egg | 100 g |
| Cake margarine | 400 g |
| Dawn Delifruit Classic Mango Filling 2.7 kgDawn Delifruit Classic Mango (to fill) | |
| Lightly whipped cream | 1000 g |
| Dawn Neutral Fond | 200 g |
| Warm water (22°C or above) | 200 g |
| Dawn Foods Flavouring Compounds, Mango – 1 kgDawn Mango Compound | 85 g |
| Royal Steensma Neutral Souplesse (to coat) | |
| Toasted flaked almonds or granola pieces (to decorate) |
Method
Tart / flan case: Add all ingredients to a mixing bowl fitted with a beater and mix on slow speed until fully combined.
Tart / flan case: Sheet / roll out to 4 mm and line a tart / flan tin.
Tart / flan case: Blind bake in a deck oven at 190°C.
Tart / flan case: Allow to cool thoroughly.
Mango fond / mousse: Add the Neutral Fond to the warm water and mix until dissolved, add the compound and mix in thoroughly.
Mango fond / mousse: Fold in the lightly whipped cream.
Assemble: Heat the Neutral Souplesse and coat the inside of the baked and cooled tart / flan case(s) and allow to dry.
Assemble: Half fill the tart case with the mango fond.
Assemble: Pipe a thin layer of the mango fruit filling over the top.
Assemble: Fill the rest of the tart case with more mango fond.
Assemble: Place into the chiller and allow to set for 4 hours.
Assemble: Remove from the chiller and top with more mango fruit filling.
Assemble: Decorate with toasted flaked almonds or granola.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.