The mango and berry pie is a refreshing and elegant dessert, perfect for hot days or a special occasion. This pie combines a crunchy cookie and butter base, a smooth and creamy mango mousse, and a tangy, colorful touch of red fruits. Its balanced flavor and light texture make it an ideal choice for those seeking a sophisticated dessert without complications. The recipe is easy to follow, even for beginners, and requires no oven, only refrigeration.
This type of pie is inspired by no-bake mousse and cheesecake desserts, popular in international pastry. The combination of mango and berries is a tropical variation that adds freshness and contrast. You can adapt the recipe using other fruits like passion fruit or pineapple, or substitute the cookies for a brownie base for a more indulgent version. The versatility of this pie makes it perfect for birthdays, dinners, or simply to treat yourself.
Decorate the pie with mango pieces, strawberries, raspberries, blueberries, and currants to enhance its presentation. Serve it well chilled, straight from the fridge, to enjoy its creamy and refreshing texture.
Prep
5 min
Servings
4
Calories
180 kcal
Melt the butter until it becomes liquid. Crush the cookies in a processor.
Mix with the butter until you get a paste, with which the base of the mold will be covered. Press with your fingers to level the mixture. Reserve in the fridge.
Prepare the mango mousse: hydrate 4 gelatin sheets in a bowl of cold water for 5 minutes.
Grind the mango until you get a fine puree. Pass it through the chinese so that there are no threads left. Book.
Whisk two egg whites until stiff. Reserve in the fridge.
Whip 100 ml of cream with electric rods. Reserve in the fridge.
Mix on low heat and constantly stirring 300 grams of condensed milk, mango puree and gelatin, until they fall apart.
Mix the mango cream with the whipped cream and the egg whites to the point of snow with enveloping movements, so that they come down as little as possible.
Pour the mango mousse onto the biscuit base. Reserve in the fridge.
Prepare the berry mousse: moisturize the remaining 4 gelatin sheets.
Crush the fruits into a puree and pass it through a sieve. Book.
Whisk the other two egg whites until stiff. Reserve in the fridge.
Whip the rest of the cream. Reserve in the fridge.
Mix the remaining condensed milk, fruit puree and gelatin until they fall apart.
Mix the cream with the whipped cream and the egg whites with enveloping movements.
Pour the berry mousse over the mango mousse, but tablespoon by tablespoon, being very careful not to mix the creams. Reserve in the fridge.
Let it sit overnight in the fridge.
Disassemble with care.
