MANGO AND PASSIONFRUIT CREAM PIE
Ingredients:
1 crumb crust
¾ cup mango puree
½ cup finely-chopped mango
extra mango for decoration
½ cup passionfruit pulp
1 Tbl gelatine
¼ cup cold water
2 eggs, separated
1 Tbl sugar
1 cup cream
Method:
Soak gelatine in cold water. Gently cook (do not boil) egg yolks, mango puree and passionfruit pulp to form a custard.
Add gelatine, stir to dissolve, and cool.
Beat egg whites until stiff, add sugar and beat. Beat cream until stiff.
Fold egg whites, cream and chopped mango into custard. Pour into crumb crust, decorate with extra mango slices and cream.
(Frozen mangoes may be used)
DATE: July 1992
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