This a little twist on the classic key lime pie and perfect for when mangoes are in season. With the use of biscuits, the base it super quick and easy to make. I hope you will give it a go!
Ingredients
340g biscuits (digestives or hobnobs), crushed
160g unsalted butter, melted
3 egg yolks
400ml condensed milk
zest of 4 lemons
300g mango, blitzed to a pulp
300ml double cream
2 tbsp caster sugar
crushed pistachio to decorate
Method
– Preheat the oven to 180°C / 160°C with a fan. Grease and line a loose-bottom 22cm pie tin.
– Place the biscuits in a large bowl. Pour in the butter and mix well.
– Pour the mixture into the pie tin and evenly spread it to the edges. Gently press it down. Place it in the oven to bake for 10 minutes.
– Remove the base from the oven and allow it to cool completely.
– Place the egg yolks in a large bowl and whisk for 2-3 minutes. Pour the condensed milk in while you continue to whisk for 2-3 minutes.
– Add the lemon zest and mango. Whisk for 2-3 minutes. Pour this on top of the biscuit base and put it back in the oven for 20 minutes.
– Remove it from the oven and the tin. Place it on a serving plate and allow it to cool completely.
– Place the cream and sugar in a large bowl. Whisk to form soft peaks and pour this on top of the pie. Decorate with some crushed pistachio.
Enjoy!