Recipe(tried): Mango-Strawberry-Coconut Mousse Pie

Into "Pie" mood lately. made this last night coz mangoes are in seasons here. i can't identify most species as they are all different from the ones i am used to in taiwn and austrlia. but one thign for sure is that southeast asian mangoes are far more sweeter than the ones i have tried. but for texture wise, i still prefer the austrlian queensland mango coz they are BIG! LOL. Anyway, this recipe can be made into strawberry or coconut mousse pie. the recipe is very detailed coz it is meant for everyone. But if you are also used to making pastry, then you'd probably use a food processor or cut the butter into small cubes and all other easier (time-saving method.) but hey, the pie is yummy!

happy sunday.
eggy
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Mango Mousse Pie
6-8 servings
40-45 minutes working time
1-2 hours setting time

For the filling:
500g/ 1 lb. fresh mango pulp
250 ml/ 8 fl. oz. double cream
2 tsp. powdered gelatin
2 tbsp. water
100g/ 3 1/4 oz. sugar (** If the mangoes used are very sweet, reduce the sugar. I used only 50g of sugar.)
2 egg yolks

For the chocolate pastry dough:
150g/ 5 oz. plain flour, more if needed
2 tbsp. Cocoa powder
90g/ 3 oz. unsalted butter, more for pie dish
3 egg yolks
60g/ 2 oz. caster sugar
1/4 tsp. salt
1/2 tsp. vanilla essence

To decorate (optional):
Large shaved dark chocolate curls or more mango slices (glazed with sieved apricot jam.)

Make the chocolate pastry dough:
Sift the flour and cocoa powder onto the work surface and make a large well in the center. Pound the butter with the rolling pin to soften it so that it blends in easily when it is added to the remaining dough ingredients.
Put the egg yolk, sugar, salt, vanilla and softened butter into the well. Using your fingertips, work all the ingredients in the well together until thoroughly mixed. Gradually draw in the flour and cocoa powder with the a pastry scraper, working them into the other ingredients with your fingertips.

Continue working the ingredients with your fingertips until coarse crumbs form. Press the dough into a ball. If the dough is sticky, work in a little more flour. Lightly flour the work surface. Blend the dough by pushing it away from you with the heel of tour hand, gather up the dough with the pastry scraper and continue to blend until it is very smooth and peels away from the work surface in one piece, 1-2 minutes. Shape the dough into a ball again, wrap it tightly, and chill firm about 30 minutes.

Brush the pie dish with melted butter. Lightly flour the work surface, and roll out the chilled dough into a round 5 cm (2") larger than the top of the pie dish. Wrap the dough around the rolling pin and drape it over the dish. Gently lift the edge of the dough with the fingertips of one hand, and press it well into the bottom of the pie dish with the fingertips of the other hand, pressing lightly to seal any cracks.

Using a table knife, trim the pastry even with the other edge of the dish. Pinch the dough to make the edge stand up. With one forefinger under the dough edge, pinch the top of the edge between your other forefingers and thumb to make a wide scallop.

Prick the bottom of the pastry shell with a fork to prevent air bubbles forming during baking. Chill the shell until firm, about 15 minutes. Heat the oven to 200C(400F, Gas6). Put the baking sheet in the oven to heat. Line the shell with a double thickness of foil, pressing it well into the bottom edge. Half-fill the foil with dried beans to weigh down the dough. Bake on the baking sheet until the edge is set, 12-15 minutes.

Remove the foil and beans. Reduce the oven to 180C(350F, Gas 4) and continue baking until the bottom of the pastry shell is firm, 5-10 minutes longer. Transfer the pastry shell to the wire rack to cool.

Make the filling:
In the food processor, work the mangoes to a coarse puree. Alternatively, chop the mangoes with the chef's knife. Pour the cream into a chilled bowl, and whip with the electric mixer or a hand whisk until soft peaks form and the cream just holds its shape; cover and chill the cream. Sprinkle the gelatin evenly over the water in a small saucepan. Let soak, about 5 minutes. The gelatin will soften to a spongy consistency.

In a medium heavy-based saucepan, combine the puree mangoes, sugar and egg yolks. Heat the mixture, whisking constantly, just until it comes to a boil, 2-3 minutes; it will lighten and thicken slightly, Pour the mixture into a medium bowl. Let cool to tepid. Set the softened gelatin over low heat and melt it until pourable, shaking the saucepan occasionally, 1-2 minutes; do not stir the gelatin or it may become stringy.

Beat the tepid mango and egg yolk mixture with the electric mixer until light and frothy, 1-2 minutes. Pour the melted gelatin into the mixture and whisk until cool.
Set the bowl of mango filling in a large bowl, half-filled with iced water, and stir gently until the mixture starts to thicken, 2-3 minutes. Remove the bowl from the bowl of iced water. Add the chilled whipped cream and fold together gently, scooping under the mousse and then turning the mixture over. At the same time, turn the bowl anticlockwise. Pour the mango filling into the prepared pastry shell and chill until sent, 1-2 hours.

Note: This was taken out of "Perfect Pies and Tarts" of Look & Cook Series, by Anne Willan. Originally was designed for a "Strawberry Mousse Pie" but since it's difficult to find strawberries in a tropical country, I decided to change it into a Mango Mousse Pie instead. According to Anne, the filling can be made with other fruits puree, but she likes to use strawberries "because the pale pink of the mousse offsets the dark chocolate crust." In the same book, she also has a variation for "Coconut Mousse Pie". I believe that I will be making that soon! This is a very practical pictorial pie book.