29/08/12: Edited to add tasting notes, right before the recipe header. I realized I’d forgotten to do so in my hurry to get this post sent in on time. ^^;
Like Pac-Man, only more delicious!
It seems these days that the only thing that can get me to post an actual recipe is a Tea Time Treats Challenge from Karen at Lavender and Lovage and Kate at What Kate Baked—and even then I did miss 2 months and only barely got last one (and this one) in on time. Sighhhh…I’m so bad at this blogging thing! This month it’s Picnic Pies, which immediately brought to mind my current favorite go-to pie.
Oh, I’ve also changed my layout, since the other one was really designed for someone who takes food photos much more frequently than I. I now have most-of-the-time access to a camera, but I’m still so bad at taking pictures of food before I eat it! It’s a problem.
Particularly with this recipe, based on this excellent recipe courtesy of Lauren Weisenthal at always-awesome Serious Eats. I have made this recipe…I’ve lost track, I think 5 or 6 times since I first discovered the recipe. The first one didn’t go over too well, but *I* thought it tasted good. I think it was more a problem of audience—one friend doesn’t like mangoes and the other doesn’t like the texture of mousse, I really should have done my research first! But, I’ve done it a number of times since for my family, and it’s ALWAYS been a hit, even with extended family. My aunt who’s trained in French cooking even asked me for the recipe!
While I love the way it tastes, I also love it because it’s easy, although it’s going to be less easy for me now that Food Lion is folding Bottom Dollar back into the Food Lion label—and getting rid of the AMAZING Hispanic frozen food section that caused me to love Bottom Dollar so. Why is that a problem for this recipe, you ask? Because, while you can make it with fresh mangos or (I suppose) frozen mango chunks or the like, I’ve always had wonderful results making it with Goya’s frozen mango pulp.
I love it so much that when I made this pie for my family in Houston, I drove my poor cousins crazy, or rather forced them to drive me around looking for this stuff (or, well, anything in the same format). They live a ways out from Houston proper, so it was actually harder than one would think! Fortunately, Food Town came to the rescue, and not just because that’s an awesome name for a grocery store (although it definitely is).
But yes. I used to be able to get it from Bottom Dollar, which I thought was awesome, but now I can still find it at the international market in my area—so if you have a good local international market (or a Food Town or FoodMaxx, which has it in Winchester where my parents live), you should be good to go! Otherwise, consider using fresh mangoes or frozen mango chunks and a food processor. Or, if other fruit pulps are available to you, you may want to try those instead.
Where was I? Oh right, there was a recipe involved in all of this. ^^ Here you go!
This recipe is the version on Serious Eats, with my notes, observations, and recommendations added (WITHOUT noting when, because I am a horrible person and it’s already late and I don’t want to spend even more time worrying about tags).
Tasting notes: The mango mousse comes out as much lighter and less sweet than you would think. If you like it sweeter, add a little more honey rather than more sugar; it gives it a more rounded, dewy sweetness, almost tropical. The mousse as-is is so refreshing, it nearly sparkles—if you have leftover mousse after filling the pie crust, as I often do, SAVE IT! It’s fantastic on its own and doesn’t even really need to be in a pie crust—I just put it in one as a sort of check against eating far, far too much of it. 😄 When it comes to pie crusts, I recommend Marie Callender’s Frozen Deep-Dish Pie Crust not because I’m paid to or anything, but because the filling has a tendency to overfill thinner pie crusts, and in addition, their crust has a very rich, buttery, eggy taste that balances the light and fresh mousse without overwhelming it, like a cloud being wrapped in a soft fleece blanket. Er, it doesn’t taste like blanket, though. ;D
Mango Mousse Pie
For Tea Time Treats’ August Picnic Pies Challenge
Did you forget what it looked like? I nearly did. ^^;
Cook Time: 45 minutes (more if you’re making your own pie dough and/or using fresh mangoes/mango chunks)
Serves: Depends on how many pie-lovers you’re serving. It can go pretty quickly! You can also double the recipe if you want to make two pies.
Special Equipment: 9-inch pie pan. Food processor if making mango pulp from scratch. In addition, I would HIGHLY recommend an electric hand mixer that has a whisk attachment. But if you’re less awful at whipping cream by hand than I am, by all means, don’t worry about it (I am VERY VERY BAD at whipping cream with anything else, including the normal beater attachments). ^^
- One half recipe Easy Pie Dough, shaped and chilled in a pie plate, OR frozen or refrigerated pie crust of your choice (I recommend Marie Callender’s deep dish)
- 2 1/2 teaspoons powdered gelatin, bloomed in 1 ounce cold water
- 13 ounces strained mango puree (made from fresh or frozen blended mangoes or store-bought puree; Goya’s pulp comes in 14-oz packages—I just pour the extra ounce into the whipping cream I top the pie with. If using frozen pulp or puree, put it in the fridge or leave it out on the counter for a little bit beforehand to thaw)
- 5 ounces granulated sugar
- 3/4 teaspoon salt
- 12 ounces heavy whipping cream (do not use Cool Whip or the like unless you’re awesome at food science and know that it won’t make a difference in the final texture—I can’t guarantee that and really like the way the real stuff tastes)
- 1/2 teaspoon orange flower water (optional)
- 1/2 teaspoon honey (optional)
- 1/2 teaspoon cinnamon (optional)
- 1/2 teaspoon vanilla (optional)
- 4 ounces heavy whipping cream, for topping (optional; you can definitely use Cool Whip or the like for this one, but you’ve already bought 12 ounces, so why bother?)
- If using pie dough recipe above from Serious Eats: Adjust oven rack to lower middle position and preheat oven to 425°F. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 15 minutes. Remove weights and liner, turn pie, and bake until the bottom crust is a light golden brown, about 10 minutes more. Remove pie shell from oven and allow to cool completely.
- If using prebought pie crust: Follow directions on box. Don’t forget to use a fork to put holes along the bottom and sides of the crust so it doesn’t puff up and use up valuable mango-mousse-holding space! I like to set my temperature a little lower than the box says and let it go for a little longer, but that’s more because of varying oven temperatures and my preference for a less-crunchy crust than anything important.
- Meanwhile, put a mixing bowl (preferably metal) and the whisk attachment in the freezer. Set up an ice bath large enough to accommodate a small saucepan. Bloom gelatin in cold water by stirring it together and allowing to sit for 5 minutes. In a small saucepan, combine 1/2 mango puree and sugar and stir over low heat until the sugar dissolves completely and mixture is hot to the touch (I like to caramelize the sugar first, but it adds to the heating time and I can’t say as I’ve really noticed a difference). Add salt, and cinnamon, vanilla, honey, and orange flower water, if using. Add gelatin and stir well, making sure that it has completely dissolved into the mixture. Remove from heat, stir in other half of the mango puree. Place mixture over the ice bath and stir frequently. The goal is to cool the mixture, but avoid the gelatin setting up unevenly, creating lumps. Once the mixture is cool, you can remove the saucepan from it. I’ve had decent luck without the ice bath, but I tend to use it anyway because I end up using the ice bath for the cream, too.
- Speaking of which…time to whip the cream! Take the mixing bowl and whisk attachment from the freezer and whip 12 ounces of the cream to firm peaks over the same ice bath.
- Once mango mixture is cool, fold in 12 ounces of whipped cream, taking care not to deflate the mousse, until it is of uniform consistency. Pour mousse into cooled pie shell and smooth out the top. Place pie in the fridge for at least two hours (overnight is ideal) to set up. You may have extra filling left over; this is perfectly fine! 6:
- When ready to serve, remove pie from fridge and whip the remaining 4 ounces of cream, adding any leftover mango pulp/puree that you may have. Pipe or smear the whipped cream over top of the pie and serve immediately!
(I just noticed that neither of the pictures I’ve uploaded to this post were from times I topped the pie with the 4 ounces of leftover whipped cream. Oops. ^^)
Alternatively, jury-rig a way to chill the pie in the Pikachu cake mold your sister brought back from Japan and decorate with melted chocolate and strawberries!