Love comes in many forms. You can wear it, you can bake it.
Mango Meringue Pie
Why not make a delicious custard base from one of the world’s best fruits and then top it with a delightful, airy meringue? Mango meringue pie is a perfect combination, if you ask me. Buy frozen mangos or use fresh ones when they’re in season and readily available.
Makes 1 9-to-10 inch pie
2 cups (from 4 to 5 whole fruits) mango, fresh or frozen, peeled and cut into ½ inch chunks
1 ½ cups (12 ounces) superfine granulated sugar
4 egg yolks
2 tablespoons cornstarch
½ cup (1 stick) unsalted butter
Bottom crust only, blind baked for a custard filling, cinnamon-butter piecrust (page 35)
1 recipe uncooked or cooked meringue (page 103 or 105)
Transfer the mango and its juices to a deep mixing bowl and puree them using a stick blender or blender. Measure out 1½ cups of puree and return it to the same saucepan. Reserve any remaining puree for another use.
Add the eggs, egg yolks, cornstarch, and butter to the pot and whisk to blend over medium heat. Continue whisking gently and constantly until slow-forming bubbles appear and release a lot of steam.
If desired, strain the filling through a fine-mesh sieve and allow it to cool a bit.
Pour the filling into the cooled piecrust. Cover the pie with plastic film placed directly on the surface to prevent a skin from forming and refrigerate until thoroughly chilled, about 2 hours. Meanwhile, make the meringue of your choice.
When the pie is fully chilled, top it with Uncooked Meringue and toast it in a 400°F oven for 10 minutes or top it with Cooked Meringue and toast it with a kitchen torch.
(* Recipe reproduced from Pie Love by Warren Brown -Stewart, Tabori & Chang...October 2013- photography by Joshua Cogan, all rights reserved)