Hawaiian Kona Mango Cream Pie
Votes: 4
Time: 4 hours.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Hawaiian Cream Pie "Kona Mango" - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake:
- 2 cups sifted premium flour
- 1/2 cup chopped macadamia nuts
- 1 cup cold butter or margarine (225 g)
Cream cheese filling:
- 225 g of heavy cream
- 1 teaspoon of sugar
- 1/2 tsp vanilla extract
- 1 pack (225 g) of cream cheese
Top of the pie:
- 5 cups peeled and chopped firm ripe mango
- 2 packets of gelatin
- 1 cup of boiling water
- 1 cup of sugar
- 1/4 teaspoon salt
- 4 tablespoons lemon juice
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Recipes with similar ingredients: premium flour, macadamia nut, cream, vanilla extract, cream cheese, lemon juice, mango, gelatin
Cooking the dish according to the recipe:
- For the cake: Preheat the oven to 180°C. Place the flour in a bowl. Add the nuts and stir. Cut the butter into cubes and add it to the bowl. Using your hands, mix the butter with the flour and nuts. Then press the dough into the bottom of a 23x33 cm pan. Bake for 20-25 minutes. Let the crust cool to room temperature before adding the filling.
- For the filling: Place the heavy cream, sugar, and vanilla extract in the bowl of a stand mixer and attach the whisk attachment. Start beating on low speed, then increase the mixer to high speed and beat until stiff peaks form. Set aside.
Attach the shortcrust pastry attachment to your mixer. Place the cream cheese in the bowl and beat until smooth, starting on low speed and gradually increasing to high. Then, add the whipped cream to the cream cheese and mix well. Spread the mixture over the cooled crust and refrigerate for an hour. - To decorate the top: Place the gelatin in a bowl with a glass of cold water. Stir until dissolved. Then add boiling water, sugar, and salt. Stir until the sugar dissolves. Add the lemon juice and stir. Then add the mango and chill for a few minutes until the gelatin begins to set. Spread the mango filling over the buttercream and refrigerate until the gelatin hardens, about 2 hours.
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