Vegan Mango Cheesecake Pie
I live in the tropics and right now we have mango season, yay! It started in June and will last until the end of October. Its actually my favorite season of the year because mangoes are one of my favorite fruits. They are so juicy, sweet, flavorful, and healthy.
So no wonder I had to create my first mango recipe. May I proudly present you this fruity mango pie with a gelatin-free jelly layer on top?!
What do I love most about this mango cheesecake tart? Well, here are four reasons:
How To Make A Mango Pie
Making this mango pie is easy and not complicated at all. I used my food processor for the crust and the mango filling. For the jelly layer, you only need a saucepan and a stove top.
- First, oil/grease a pie pan or tart pan.
- Process all ingredients for the pie crust in a food processor and press the crust into the bottom of the pan and up the sides. Set aside.
- Next, process all mango layer ingredients in a food processor or blender until very smooth and creamy. Pour the cream into the pan.
- Bake the pie in the oven for about 35 minutes and let it cool completely. Put it in the fridge to set.
- For the jelly layer, pour water into a saucepan or skillet and bring to a boil. Add agar-agar and turmeric. Stir until the agar powder is dissolved.
- Add lime juice and mango purée, stirring constantly.
- Next, strain the mixture through a fine-meshed sieve into a medium-sized bowl.
- Finally, pour the mixture on the mango pie, spread it evenly by slightly tilting the cake to all sides, and place the pan in the fridge to set.
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To Make The Filling And Assemble The Pie
Preheat oven to 375°F/191°C.
In a large bowl, stir together the diced mangos, sugar, flour, cornstarch, lemon juice, cinnamon, salt, nutmeg, allspice, and ginger, and toss to combine evenly.
Set aside.
Take one of the chilled dough discs out of the refrigerator, unwrap, and place on a floured work surface.
Roll out the dough until it forms a rough circle about 12 inches in diameter and about 1/4-inch thick.
Gently fold the dough in half, and half again, then transfer to a pie plate and unfold so the dough is centered evenly in the pie plate and overhangs the edges.
Press the dough into the bottom and sides of the plate, then transfer to the fridge.
Take the second dough disc out of the fridge, unwrap, and place on a floured work surface.
Roll out the dough until it forms a circle about 12 inches in diameter, and about 1/4-inch thick.
Use a pizza cutter or pastry wheel to cut the dough into 8 to 10 strips, each about 1-inch wide.
Remove the chilled pie plate from the fridge.
Pour the mango filling into the chilled crust, and spread it into an even layer.
Use the strips of dough to create a lattice crust
First lay 4 to 5 strips parallel across the pie, with about 1 inch of space between each strip.
Fold every other strip back, so they only extend halfway across the pie.
Lay a dough strip crosswise across the pie, with one side of the strip touching the edge of the strips you folded back.
Repeat with the remaining strips of dough until the space is filled evenly with lattice.
The Best Thing I Ever Ate
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The Best Thing I Ever Ate is a television series that originally aired on Food Network, debuting on June 22, 2009 .
The program originally aired as a one-time special in late 2008. After being cancelled by The Food Network, it was brought back on the Cooking Channel in 2018. It consists of chefs picking out favorite dishes they’ve eaten in places throughout the United States, in specific categories.
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A few days before Thanksgiving, I visited my friend Hrishikesh Hirway at his home in Los Angeles. The first thing I noticed was the unusual group of ingredients sitting on his kitchen counter: a container of Cool Whip, a premade graham-cracker crust and a can of Alphonso mango purée. No matter how I tried to make sense of this combination, I couldnt get it to add up to anything recognizable.
Hirway, a lithe, thoughtful man with a soft, buttery voice, triumphantly announced, Im making mango pie. While hes an extraordinarily talented musician and the creator of the popular Song Exploder podcast, my friend isnt much of a cook, so I was intrigued. I told him Id never heard of such a thing. Its my moms, he said. When Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving and an Indian potluck. There was just an ungodly amount of food, Hirway remembered, and out of that cultural mash-up, my mom started making this mango pie. Shed gotten the idea from other Indian aunties in the States, but their versions werent as good. They werent making it with the best kind of mango, Hirway explained. The Alphonsos have a stronger, more intense flavor.
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Until the start of the 15th century, pies were expected to contain meat or fish. In the 15th century, custard and fruit pie recipes began appearing, often with dried fruit like dates and raisins . The first fruit pie is recorded in the late 16th century, when Queen Elizabeth I was served cherry pie. Queen Elizabeth I was often given gifts of quince or pear pies for New Years. The Elizabethan food author Gervase Markham called for baking Red Deer Venison, Wild-Boar, Gammons of Bacon, Swans, Elkes, Porpus and such like standing dishes, which must be kept long” in a “…moyst, thick, tough, course and long-lasting crust, and therefore of all other your Rye paste is best for that purpose. During the Shakespearean era, fruit pies were served hot, but others were served at room temperature, as they would be brought to the “…table more than once”. The largest pies of the era were “standing pies”, which were baked with steam holes, which were then sealed with melted butter , and then eaten over several months.
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