✅INGREDIENTS FOR THE BASE.
⁃ 200 g of Maria-type biscuits.
⁃ 100 g of melted butter.
✅INGREDIENTS FOR THE FILLING.
⁃ 3 ripe mangoes, peeled and chopped into pieces
⁃ 1 400 ml can of condensed milk
⁃ 1 400 ml can of heavy cream with whipping cream, previously refrigerated.
1 sachet of 7 g of unflavored gelatin.
- 2 tablespoons of cold water
✅PREPARATION,
⁃ Crush the Maria-type biscuits in a food processor or place them in a bag and crush them with a rolling pin until you get fine crumbs.
⁃ Mix the biscuit crumbs with the melted butter until they are well combined.
⁃ Press this mixture into the bottom of a pie pan, creating an even base.
⁃ Refrigerate while you prepare the filling.
⁃ In a blender or food processor, blend the chopped mangoes until you have a smooth, lump-free puree. In a large bowl, blend the mango puree with the condensed milk until well combined.
⁃ In another bowl, beat the previously chilled whipping cream until it forms soft peaks and holds its shape. Fold the whipped cream into the mango and condensed milk mixture with gentle, folding motions, making sure everything is well combined.
⁃ In a small bowl, sprinkle the unflavored gelatin over the cold water and let sit for a few minutes to hydrate. ⁃ Next, heat the hydrated gelatin in the microwave or in a small saucepan until completely dissolved.
⁃ Pour the dissolved gelatin into the mango and whipped cream mixture, mixing gently to fully incorporate.
⁃ Pour the mixture over the cookie base in the prepared pan, leveling it with a spatula or spoon.
⁃ Cover the pan with plastic wrap or aluminum foil and refrigerate the pie for at least 4 hours, or until firm.
⁃ Once the pie is ready, remove it from the refrigerator and serve it cold.
⁃ You can decorate it with mango slices.