- 125 gram all-purpose flour + extra
- 90 gram grated coconut + extra for garnish
- 140 gram butter
- 40 gram powdered sugar + 3 tablespoons extra
- 200 ml cream
- 3 mangoes
- 2 papayas
- 2 egg whites (not pictured)
Kitchen equipment needed
- standmixer with paddle attachment or knead by hand
- pie dish
- immersion blender
- fine sieve + ladle
- silicone spatula
- piece of parchment paper
- blind baking beans
- cutting board & chef’s knife
Preparation — 30 minutes + waiting time
COMBINE flour, powdered sugar and grated coconut in the bowl of your standmixer. CUT the butter into cubes and add them little by little while you keep on mixing on medium speed. You can of course also knead the dough by hand.
WRAP the dough with cling film and refrigerate for half an hour. PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit.
Meanwhile whip up 200 ml cream with 3 tablespoons of powdered sugar. PEEL one of the mangoes and use an immersion blender to create a puree. Use a fine sieve and a spoon or spatula to make sure the puree is really smooth. WHIP up the egg whites until they form stiff peaks. Use a spatula to carefully combine the whipped cream, pureed mango and whipped egg whites. Refrigerate the mango mousse until the pie crust is ready.
COAT the pie dish with butter. Use a rolling-pin to ROLL out your dough on a lightly floured work surface. The dough is quite fragile, so handle with care. LINE the pie dish with the dough, place a sheet of parchment paper on top and add the blind baking beans. BAKE the pie crust in the oven for about 30 minutes, or until golden brown. Let it cool off completely before adding the mango mousse.
Finishing the mango papaya and coconut pie — 10 minutes
DIVIDE the mango mousse over the cooled off pie crust and then start with the decoration. PEEL the mangoes and papayas and slice them into thin pieces. DIVIDE the small pieces of fruit over the mousse any way you like. Finish with some extra grated coconut and enjoy!