The dulcifying savour still smacks my lips. I tasted this dish in one of my husband’s colleagues’ party almost 4 years back. This was served as the dessert and everyone englutted it in no time. Being a newlywed bride my prime attention was then to feed my husband with new kind of viands. Cooking then became a passion for me and a ritual to ask for each and every recipe served in each party. And all the hosts got to get ready with their recipes handy before my arrival.
Mango Pie is one of the most challenging recipes till date for me which I failed to make two times and then quit 4 years back. I noted down the recipe properly but never understood the trick of wielding the Gelatin then. Both the times the pie was failed to jell. I dared to ask the recipe again as this was prepared by the colleague himself and all my research on setting a pie from the net didn’t work at all. So the best option I chose to relinquish. Now almost 4 years are passed and I have become the queen of the kitchen in moderate sense. In this long run, I crafted my hands in Jell-O making quite often. And two of my greatest achievements, the Layered Jell-O and the Broken Glass Jell-O gave me the confidence to try the failed recipe once again. No need to say this time when I defied the dish, it’s a grand success. You all should see the winning pacification on my face when I saw the pie congealed. This time I made a little bit of change by the addition of a layer of jelled condense milk, as I have to use the condense milk any way. With the addition of the layer the pie looked more colourful and tasty too. The base of chocolate pie crust and two layers of a gelatinous condensed milk and the piquant mango pulp conflated with cream cheese, made a luscious twinge of delicacy. Both the kids and the adult would enjoy the dish till the last bite.
Shuffling some information on Gelatin last night, I encountered with this fact, from which I was totally ignorant-
“Gelatin is a protein substance derived from collagen, a natural protein present in the tendons, ligaments, and tissues of mammals. It is produced by boiling the connective tissues, bones and skins of animals, usually cows and pigs. Gelatin's ability to form strong, transparent gels and flexible films that are easily digested, soluble in hot water, and capable of forming a positive binding action have made it a valuable commodity in food processing, pharmaceuticals, photography, and paper production.”
Did you know that!!!!! If you want to read more about Gelatin go Here.
Now come to the recipe:-
Ingredients:-
Instant Chocolate pie crust base- 1
The first layer of Condense Milk:-
Condensed Milk- ½ cup
Knox Gelatin- 1 envelops
Water-1 cup
Second Layer of Mango Pulp:-
Mango pulp- 1 cup
Cream Cheese- 2 table spoon (soften in room temperature)
Water- 2 cups
Knox Gelatin- 2 envelops
Method:-
The first layer of Condense Milk:-
1. Boil ¾ cup water.
2. Pour the condense milk in a bowl and add ½ cup boiling water. Fold nicely.
3. Pour 1 envelop of gelatine in ¼ cup of cold water, stir gently and leave for 2mnts to set. Add the remaining hot water. Mix well.
4. Add the gelatine to the milk mixture. Sir well.
5. Pour it on the pie crust base and refrigerate for 3-4 hours to set.
Second Layer of Mango Pulp:-
1. Boil 1 ½ cups.
2. Blend the Cream Cheese and the Mango pulp nicely. Add 1 cup boiling water.
3. Pour 2 envelops of gelatine in ½ cup of cold water, stir gently and leave for 2mnts to set. Add the remaining hot water. Mix well.
4. Add the gelatine to the mango pulp mixture. Sir well.
5. Pour it on the empty space of pie crust base and refrigerate for 3-4 hours to set. Best is to keep overnight to get the thick consistency. Enjoy....
Source: http://silencesings.blogspot.com/2010/08/mango-pie.html
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