Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 2 cups fresh mango, peeled and diced
- 1/4 cup sweetened condensed milk
- 1/4 cup heavy cream
- 1/4 cup mango juice
- 1/4 cup ice cubes
- 1/4 cup whipped cream
- 1/4 cup fresh mint leaves
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
- Blender
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour and chilled butter. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
3. Gradually add the cold water, mixing until the dough comes together. Form the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes.
4. Roll out the chilled dough on a floured surface until it is about 1/4 inch thick. Place the dough into the pie dish and trim the edges.
5. In a saucepan, combine the granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens.
6. Add the diced mango to the saucepan and cook for 2-3 minutes until the mango is soft.
7. Pour the mango mixture into the pie crust and bake for 25-30 minutes until the crust is golden brown.
8. While the pie is baking, prepare the mango ice cream. In a blender, combine the sweetened condensed milk, heavy cream, mango juice, and ice cubes. Blend until smooth.
9. Pour the mango ice cream into a container and freeze for at least 2 hours.
10. Once the pie is finished baking, let it cool for 10 minutes before slicing.
11. Serve the warm mango pie with a scoop of mango ice cream and a dollop of whipped cream. Garnish with fresh mint leaves.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 325
Fat per serving: 17g
Carbohydrates per serving: 39g
Protein per serving: 4g
Substitutions for ingredients:
- You can use any type of fruit instead of mango for the pie filling.
- You can substitute the heavy cream with coconut cream for a dairy-free option.
Variations:
- Add a pinch of cinnamon to the pie filling for a warm spice flavor.
- Top the pie with toasted coconut flakes for added texture.
Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour to ensure a flaky crust.
- Use a fork to prick the bottom of the pie crust before baking to prevent it from puffing up.
- Let the pie cool slightly before slicing to prevent the filling from spilling out.
Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes until warm.
Presentation ideas:
Serve the pie on a decorative plate with a scoop of mango ice cream on top. Garnish with fresh mint leaves and toasted coconut flakes.
Garnishes:
Fresh mint leaves and toasted coconut flakes.
Pairings:
Serve the pie with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the pie crust is too dry, add a tablespoon of cold water at a time until it comes together.
- If the pie filling is too runny, add more cornstarch to thicken it.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store leftovers in the refrigerator and discard any food that has been left out at room temperature for more than 2 hours.
Food history:
Es Laksmana Mango Pie is a modern twist on the classic American dessert, apple pie. It combines the tropical flavors of mango with a flaky pie crust and creamy ice cream.
Flavor profiles:
The pie has a sweet and tangy mango filling with a buttery and flaky crust. The mango ice cream adds a creamy and refreshing element to the dessert.
Serving suggestions:
Serve the pie warm with a scoop of mango ice cream on top for a delicious and indulgent dessert.
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Region: Indonesian