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Recipe of Mango and berry pie

Recipe of Mango and berry pie

It's time to enjoy a delicious mango cake, this refreshing forest fruit recipe is special for hot days, a unique flavor that together with a crunchy base of butter cookies, are the perfect combination for a rich frozen dessert. At the end we recommend decorating the dessert very well with some pieces of fruit around it.

4 Servings
5 min Preparation
Easy
Desserts

Ingredients

  • 200 grams of cookies to taste
  • 80 grams of butter
  • 125 grams of mango pulp
  • 600 grams of condensed milk
  • 200 ml of cream
  • 4 egg whites
  • 8 sheets of unflavored jelly
  • 125 grams of fresh or frozen berries
  • Mango pieces, strawberries, raspberries, blueberries, currants to taste

Join me and let's see how to make Mango and berry pie

Instructions:

    Step 1
  • Melt the butter until it becomes liquid. Crush the cookies in a processor.
  • Step 2
  • 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.
  • Step 3
  • Prepare the mango mousse: hydrate 4 gelatin sheets in a bowl of cold water for 5 minutes.
  • Step 4
  • Grind the mango until you get a fine puree. Pass it through the chinese so that there are no threads left. Book.
  • Step 5
  • Whisk two egg whites until stiff. Reserve in the fridge.
  • Step 6
  • Whip 100 ml of cream with electric rods. Reserve in the fridge.
  • Step 7
  • Mix on low heat and constantly stirring 300 grams of condensed milk, mango puree and gelatin, until they fall apart.
  • Step 8
  • 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.
  • Step 9
  • Pour the mango mousse onto the biscuit base. Reserve in the fridge.
  • Step 10
  • Prepare the berry mousse: moisturize the remaining 4 gelatin sheets.
  • Step 11
  • Crush the fruits into a puree and pass it through a sieve. Book.
  • Step 12
  • Whisk the other two egg whites until stiff. Reserve in the fridge.
  • Step 13
  • Whip the rest of the cream. Reserve in the fridge.
  • Step 14
  • Mix the remaining condensed milk, fruit puree and gelatin until they fall apart.
  • Step 15
  • Mix the cream with the whipped cream and the egg whites with enveloping movements.
  • Step 16
  • Pour the berry mousse over the mango mousse, but tablespoon by tablespoon, being very careful not to mix the creams. Reserve in the fridge.
  • Step 17
  • Let it sit overnight in the fridge.
  • Step 18
  • Disassemble with care.

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