Mango cloud pie
GF
A delicious pillowy pie celebrating fresh summer mangoes - this is going to be on high dessert rotation! Simple to make, this pie is gluten-free and can easily be made dairy-free.
This pie is a fresh twist on strawberry cloud pie which is a popular frozen dessert in New Zealand. Mangoes give this pie a tropical twist and celebrates the sweetness of this delicious summer fruit.
I like to cut this pie into generous slices as it’s quite light and melts in the mouth. I’d recommend making two pies if serving to large crowds.
Lightly whipped cream looks beautiful drizzled over the top and served with chunks of fresh mango. The cream offsets the sweetness of the filling and pairs so well with mango. Serve the cream on the side if serving to guests with a dairy intolerance.
What's in this recipe?
Base
GF Scotch finger biscuits
GF scotch finger biscuits are make up the bulk of this pie base. Can be substituted with any other plain sweet biscuits however they allow this recipe to be gluten free. Use a gluten and dairy free alternative if you need the pie to be dairy free as well.
Desiccated coconut
Desiccated coconut gives the tart a subtle coconut flavour that pairs so well with the sweet mango.
Coconut oil
Coconut oil is the fat that binds these ingredients together. I like to use coconut oil as it has a subtle coconut flavour and allows this tart to be low dairy. Butter is a suitable alternative here.
Egg yolks
Egg yolks also help bind these ingredients together. They also help minimise wastage as egg whites are used in the filling mixture.
Brown sugar
A little brown sugar just gives this base a slight caramel flavour and sweetness.
Mango cloud filling
Mango
Fresh mango is diced and whipped with the egg whites to create a deliciously creamy smooth filling. Use sweet mangoes in season here. Fully defrosted and drained frozen mango can also be used.
Egg whites
Egg whites give this tart its fluffy cloud like texture. Make sure there are no traces of yolk in the whites when you crack them as they will not ship up if so.
Lemon juice
Lemon juice helps to offset the sweetness of this filling and bring out the flavour of the mango. Can be substituted with lime juice.
Caster sugar
Caster sugar gives the filling sweetness and bulk. It allows it to be glossy and silky. Make sure you use caster sugar not plain sugar here as plain sugar wont fully dissolve and will make the texture grainy.
Step-by-step photos
Mango cloud pie
Ingredients
- 150g gf scotch finger biscuits (or dairy free biscuits)
- 1/2 cup desiccated coconut
- 2 Tbsp brown sugar
- 2 egg yolks
- 60g coconut oil (melted)
- 3 egg whites (room temperature)
- 250g fresh mango - approx 1 large mango (cubed)
- 1 cup caster sugar
- Juice of 1 lemon
Instructions
- Line the base of a 26-28cm springform tin with baking paper.
- Place all ingredients in a large blender and pulse until combined and biscuits are evenly crushed. Press firmly with a spatula into the base of the tin and chill.
- Place ingredients in the clean dry bowl of a stand mixer. Whisk on high speed until the mixture is thick, fluffy and the sugar has dissolved. This will take up to 8-10 minutes so be patient!
- Spread over the base and flatten with a spatula. Freeze for at least 4 hours. Enjoy!
Notes
Serving suggestion
I like to serve this pie with lightly whipped cream and pistachios.
Storing
Frozen pie will keep covered in the freezer for up to 3 months.
Nutrition Facts
Calories
104Fat
8 gSat. Fat
6 gCarbs
18 gFiber
1 gNet carbs
17 gSugar
6 gProtein
2 gSodium
17 mgCholesterol
32 mg