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Our niece Tessel turned 8 when she was on holiday with us in France. She wanted to make a pie herself and of course it had to be photographed by her, just like I always do. Of course she wants everything her aunt does too!
Start with the pie crust. Combine flour, half of the almond flour, salt and 80 gram sugar. Divide the cold butter into small cubes and add them little by little while you knead the dough. Add an egg and keep on kneading until you've reached a dough ball. Wrap the dough ball with cling film and refrigerate for an hour.
Coat a pie dish with butter with a silicone kitchen brush. Pre-heat the oven to 190 degrees Celsius or 375 degrees Fahrenheit.
Dust your work surface and rolling-pin with flour and roll out the dough. Place the dough in the pie dish. The dough is quite soft, so it can easily break. Use your hands to press it into the pie dish.
Poke holes in the pie crust using a fork. Add a piece of parchment paper on top and fill it with blind baking beans. Bake the pie crust about 15 minutes in the pre-heated oven.
The exact baking time depends on the oven and the thickness of the pie crust. Let the blind baking beans cool off a bit before removing them.
Let the pie crust cool off completely after the blind baking beans and parchment paper are removed. Meanwhile create the filling. Tessel wanted a mango puree, but for a more firm pie you can use pieces of mango.
Blend the mango and add some powdered sugar to your liking to create a mango puree. We've used 3 tablespoons powdered sugar, but you can use more for a sweeter version.
Beat the heavy cream with around 2 tablespoons powdered sugar, or more for a sweeter version. Divide the other half of the almond flour on the bottom of the pie crust.
Add mango puree of mango pieces on top and then a layer of whipped cream. Finish this simple mango pie with chocolate shavings and serve immediately. Enjoy!