Mango-Coconut Pie with Mango Coulis
Submitted by Monie1
Mango-coconut pie layers a graham cracker and toasted coconut crust with a vanilla bean coconut custard, diced fresh mango, and whipped cream. A bright mango coulis poured over each slice doubles down on the fruit.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the tropical pie that builds on the familiar coconut cream pie shell with fresh mango at every layer. A graham cracker crust packed with toasted unsweetened coconut bakes briefly to crisp; a vanilla-bean-infused coconut cream pastry custard cooks on the stovetop and gets folded with diced mango; and a bright mango coulis finishes each slice.
The pastry custard technique is the technical core. Five egg yolks, cornstarch, and half the sugar whisk together while milk, the rest of the sugar, coconut cream, and a split vanilla bean come to a boil in a saucepan. Tempering the eggs by ladling hot milk in slowly, then returning everything to the heat, builds a glossy, mayonnaise-thick custard that strains smooth and chills firm.
Toasted unsweetened coconut makes the crust special. The toasting deepens the flavor from cardboardy to nutty, and the crust browns evenly without burning. More toasted coconut goes into the custard along with diced mango for textural contrast.
The mango coulis is the punctuation. Two cups of cubed ripe mango blend with sugar into a smooth, vibrant orange sauce that gets ladled over each slice at serving time, doubling the mango impact.
Pro Tips
- Use ripe Ataulfo (champagne) or Tommy Atkins mangoes. Ataulfos are sweeter and less stringy; Tommy Atkins are more available but slightly more fibrous.
- Strain the custard through a fine-mesh sieve before chilling to remove the vanilla bean pod and any tiny scrambled egg bits.
- Chill the custard quickly by setting the bowl over an ice bath. Slow cooling lets bacteria grow and develops a skin on top.
- Toast the coconut in a 325°F (163°C) oven for 5 to 7 minutes, watching carefully. Coconut goes from golden to burnt in seconds.
Variations
- Swap mango for fresh pineapple or papaya for different tropical fruit profiles.
- Add 1 tablespoon of dark rum to the cooled custard for a piña colada-style adult version.
- Press a macadamia-graham crumb crust instead of plain graham for a Hawaiian touch.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Combine graham cracker crumbs, butter and 1 cup of coconut flakes and press into a 9 inch pie tin; bake 8 minutes.
Set aside to cool.
In a mixing bowl combine egg yolk+, cornstarch and half of sugar.
In a saucepan combine milk, remaining sugar, coconut cream and vanilla bean and bring to a boil.
Reduce heat to very low. Ladle ½ cup of milk mixture into egg mixture, whisking constantly to temper eggs.
When bottom of egg bowl is warm to the touch, pour egg mixture into saucepan, whisking.
Cook, stirring constantly, until cream thickens to consistency of mayonnaise.
As soon as mixture thickens, strain through a fine sieve into a bowl set in another bowl of ice-water.
Cool thoroughly, stirring from time to time.
Fold in diced mango and remaining coconut.
Pour into graham cracker crust and chill to set.
Top with sweetened whipped cream, sprinkle with coconut and serve with MANGO COULIS Combine mango and sugar in a blender and cups.
Comments
