Name: Indian Mango Pie
Yield: Serves 10–12
Cuisine: Indian
Ingredients: 2 pie crusts, premade and baked; 235 ml/8 oz double/heavy cream, whipped; 880 g/30 oz canned mango pulp (kesar, if possible); 225 g/8 oz canned condensed milk; 170 g/6 oz jelly cubes/Jell-O gelatin, peach or orange flavor

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

The Spice Collector’s Cookbook

By Vina Patel

Published 2024

About

This is the easiest dessert recipe you’ll find in my collections, courtesy of another momfriend of mine, who has happily shared this recipe with pure love. I highly recommend using canned kesar mango pulp for a more vibrant and intense Indian mango flavor.

Ingredients

170 g/6 oz jelly cubes/Jell-O gelatin, peach or orange flavor
225

Method

Bring 350ml/12fl oz/1½ cups of water to the boil in a medium-sized deep saucepan. Remove the pan from the heat and let it cool. Once cooled, whisk in the remaining ingredients and divide the mixture equally between the two pie crusts. Refrigerate the pies for 2–4 hours. Serve chilled.

Leftover pie can be frozen for up to 3 months.