WINE NOTE: This requires a sweet wine which has an equally bright flavor to match the mango flavor! If you are in the States, you are in for a treat, as Aldi now have a Massimo Mango Moscato, which I believe retails at $5.99 a bottle and has rave reviews!! However, if you cannot get to a wine selling Aldi in the States, you can settle for a classic sweet Riesling which will compliment the bright flavors!
For the base
- 280g /10oz Graham crackers or digestive biscuits
- 65g /2¼oz sugar
- ¼ tsp ground cardamom
- 128g / 1 stick 1 tbsp melted butter
- a good pinch of Himalayan salt
For the filling
- 100g / 1/2 cup sugar
- 2 tbsp plus ¼ tsp powdered gelatine
- 120ml / 1/2 cup heavy cream or double cream
- 115g / 1/2 cup cream cheese
- 850g / 28 oz can mango pulp
- large pinch Himalyan salt
- To make the cookie/biscuit base, putting the cookies in a sealed plastic bag and bash with a rolling pin / or meat mallet, or pulse to crumbs in a food processor. Place in a mixing bowl and add the sugar, cardamom and salt, stirring well to combine.
- Pour the melted butter over the biscuit crumbs and mix, until thoroughly combined. Put half the crumb mixture in a 23cm/9in metal pie dish, and press evenly with a silicone spatula. Build up the sides of the dish, compressing the base as much as possible to prevent it crumbling. Repeat with the rest of the mixture in the second dish .
- Preheat the oven to 160C/140fan/325F/Gas 3. Put the pie bases in the freezer for 15 minutes. Remove and bake for 12 minutes, or until golden brown. Transfer to a wire rack to cool.
- To make the filling, pour 177ml/ 6fl oz of cold water into a large bowl. In a separate bowl, mix the gelatine with half the sugar and sprinkle over the water. Leave to stand for a couple of minutes.
- Meanwhile, semi-whip the cream with the remaining sugar to form medium stiff peaks. Set aside.
- Heat about a quarter of the mango pulp in a saucepan over a medium-low heat, until just warm. Make sure you do not boil it. Pour into the gelatine mixture and whisk, until well combined. The gelatine should dissolve completely. Gradually whisk in the remaining mango pulp.
- Beat the cream cheese in a bowl, until soft and smooth. Add to the mango mixture with the salt. Blend the mixture using a hand blender, until completely smooth. Gently tap the bowl on the kitchen counter once or twice to pop any air bubbles.
- Fold about a quarter of the mango mixture into the whipped cream using a spatula. Repeat with the rest of the cream, until no streaks remain.
- Divide the filling between the cooled bases, using a silicone spatula to smooth out the filling. Refrigerate overnight, or for at least 5 hours, until firm and chilled.