Culinary Delights of Kerala

Mango is my favorite fruit .. so is this pie. Its a no bake pie and can be prepared in less than 15 mnts time. Mango mixed with sugar and whip cream makes this a heavenly desert. To be true i am not a fan of most of the pie's. My friend told me this recipe and ever since then i serve this for most of my parties.. Everyone likes Mango Pie... Its hard to find people who don't love Mango !!!!!!




Ingredients:
1- 8 oz. cream cheese
1 - 8 oz. cool whip
8 oz. sugar
16 fl. oz mango pulp
16 oz. mango chunks or ripe mango sliced
1 pre-made pie crust
2 packets no flavor gelatin






Method:
In the pie crust layer the sliced mangoes as base and keep aside. Pour the mango pulp in a mixing bowl. Add softened cream cheese and cool whip. Stir in sugar. Dissolve 2 packets of gelatin in 8 fl oz. hot water. Add the dissolved gelatin water into the mixing bowl and gradually fold it in. Use a hand blender to make a smooth and consistent mixture. Pour the mixture in a pre-made pie crust. Refrigerate for at least 4 hours before serving. Can serve it with a scoop of whip cream on top. Decorate with a cherry . Enjoy the delicious Mango Pie !!!

For Cake

All-purpose flour(Maida) - 1 1/2 cups
Baking powder - 1/2 tbsp
Salt - 1/4 tsp
Granulated sugar - 3/4 cup
Butter - 1/4 cup
Egg whites - 3
Vanilla essence - 1/2 tsp
Milk - 1/2 cup

Whipped Cream Frosting

1 1/2cups whipping cream
1 1/4cups powdered sugar
1/2teaspoon vanilla essence

1) Heat oven to 350°.

2) Grease and flour a 9-inch round baking pan and set aside.

3) Sieve and stir together flour, baking powder and salt in a large bowl. Set it aside too.

4) Beat sugar and butter in a large mixer bowl at medium speed, scraping bowl occasionally, until creamy (3 to 5 minutes).

5) Add egg whites, 1 at a time, beating well after each addition.

6) Add vanilla essence. Reduce speed to low.

7) Add flour mixture alternately with milk, beating well after each addition just until mixed (1 to 2 minutes).

8) Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.

9) Cool on wire racks for 10 minutes.

10) Loosen edge of cake by running knife around inside edge.

11) Carefully remove cake from pan.

12) Cool completely.

13) Frost side and top of cake with frosting. Garnish with chocolate. Cover and refrigerate at least 2 hours but no longer than 24 hours before serving. Store in refrigerator.

14) For Chocolate topping mix 1 tsp cocoa powder to the frosting.