“Alright”, he said. “I can have a piece.” He was quite a bit distracted by whatever he was doing on his phone, while relaxing on the big brown couch in the office room, so he didn’t glance the plate I was offering until it was right in front of his eyes. I noticed his pupils dilating as he looked into the bright orange color on top of the dessert. “This may be a good sign”, I thought. And I kept observing from my seat the development of this story. I saw him smoothly sliding the fork down into the silky filling until he reached the golden crust. “Hummm”, he mumbled. I frozen my eye on it, but didn’t articulate a word. Instead, patiently I wait. And, oh boy, he took his time to finish it. But I was seeing the crust growing in the bottom of the plate while the rest was disappearing and I was intrigued. “So, how is it?”, I couldn’t wait any longer. “Ha? This is an ice-cream?” “It’s an ice-cream pie”, I replied. “Oh, it’s soooo good!, he said” I was somewhat skeptical: “Really? But what’s wrong with the crust? You’re not eating it altogether…” “This cookie bottom? It’s awesome and I want to savor it by itself”. Aww, great! Another spectator of this domestic scene, the little girl was asking for her piece too. “Gelado manga!” (mango ice-cream). I served her a slice and asked: “Do you like it?” “E bom”, she replied in her good Portuguese. And right after, she said “mais.” (more). I couldn’t help but smile.
What’s better than mango ice-cream and mango sorbet? Hard to decide? How about having both together in a pie? Good news, that was exactly my thought and I was accomplished to see my best “taste-testers” agreeing with me. When nature is so generous that allows you to cut 8 cups of mangoes in just one day, you bet imagination is the limit. If you’ve been reading this mangoland series, you know we’re enjoying the best local summer fruit: the Merritt Island mango, in all its varieties. I told you about it here, here and there.
The crust is a mix between the crunchy Maria cookies (though you can use graham crackers or homemade cookies as well) and whole almonds (with skin). If you’re wondering why I prefer the whole almonds to the blanched ones, see my reasons in this post.
While they were finishing their slices, I went ahead and cut a serving for myself. This mangoes are so good, I just kept thinking on another mango trip that would follow. Pretty soon, because I want to enjoy this mango happy land to the fullest.
- 12 Maria cookies
- 6 Tbsp butter, softened
- 1/4 tsp cinnamon
- 1 cup almonds
- 3 cups mango purée
- 1 pint heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 3/4 cups mango purée
- juice of 1/2 lime
- 1 Tbsp natural cane sugar
- 3 Tbsp water
- Pre-heat oven to 350 F.
- In a food processor, add all the crust ingredients (cookies, butter, cinnamon and almonds).
- Pulse until fine crumbs.
- Press this mixture onto the bottom of a pre-greased with butter 9-inch pie pan.
- Bake for 10 minutes.
- Remove from oven and let cool while you make the filling.
- In a blender, add the filling ingredients (mango purée, heavy cream and sweetened condensed milk) and blend until combined.
- Chill the mixture in the fridge for at least 1 or 2 hours.
- After chilled, transfer to a ice-cream maker and proceed according to the manufacturer’s instructions.
- When the ice-cream is churned, after about 20 minutes, pour the ice-cream into the pie pan, on top of the cool crust.
- Place the pan in the freezer while making the topping.
- To make the topping, mix all the topping ingredients (mango purée, lime juice, sugar and water) in a blender.
- Remove the pie pan from the freezer, pour the topping all over the top and place back in the freezer for at least 4 hours.