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1
To prepare the crust, place the flour in a bowl with the sugar and the salted butter, cut into pieces, use the tips of your fingers to combine the ingredients into an oatmeal-like consistency.
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2
Line an 18 x 18 centimeter cake pan with wax paper and place the crust inside pressing it well with your hands or by using a weight.
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3
Bake the pie crust at 170C for approximately 20 minutes.
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4
To prepare the mango puree, while the pie crust is baking, peel the mangos, cut them into large pieces and place them in a saucepan with 3 or 4 tablespoons of raw sugar and the juice of half a lemon.
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5
Cook until all the liquid has evaporated, approximately 10 to 15 minutes, turn off the heat and cool slightly.
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6
To prepare the cream topping, put the ricotta cheese through a sieve and place it in a bowl, add the greek yogurt, the raw sugar, the eggs, and the almond extract.
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7
Stir well to combine and set aside for later.
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8
To complete the dessert, remove the pie crust from the oven and cover with a layer of mango puree.
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9
Add the ricotta and yogurt cream on top.
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10
Bake at 170C for an additional 40 to 45 minutes.
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11
Turn off the oven and allow the dessert to cool completely.
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12
Then, refrigerate overnight.
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13
Before serving, cut the dessert into small squares and sprinkle with powdered sugar.
