Mango Pie

1. 1

   Remove the yolk from the hard-boiled eggs and place them through a sieve.

2. 2

   Then add the flour, the potato starch, the sugar, the grated Tonka bean, and the softened butter to the hard-boiled yolks.

3. 3

   Knead quickly, shape the dough into a ball, cover it in plastic wrap and refrigerate it for approximately 30 minutes.

4. 4

   In the meantime, peel the mango and eliminate the pit, cut it into pieces and place it in a pan with the sugar and the juice of half a lemon.

5. 5

   Cook the mango on moderate heat for approximately 15 to 20 minutes, adding water if necessary.

6. 6

   When the mixture becomes golden and begins to thicken, turn off the heat and cool.

7. 7

   Divide the dough into two parts, one larger than the other, and roll out the dough to two sheets for the pie crust.

8. 8

   Line a pie plate with the larger sheet first and add the mango filling, add the smaller sheet on top and seal the edges closed.

9. 9

   Brush the surface with some melted butter and sprinkle with some raw sugar.

10. 10

    Bake at 180C for approximately 40 to 45 minutes.

11. 11

    Remove the pie from the oven and cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.