Mango Pie With Passion Fruit (Maracumango Pie)

I always wanted to make this combination between these two fruits that I love, mango and passion fruit. On the one hand, mango is sweet and has a smooth texture, and on the other hand, passion fruit is a sour and very tropical fruit, so I wanted to fuse them into a delicious cake.

Supplies

Ingredients

For the crust

Graham crackers
3 ounces of butter

Filling

1 cup heavy cream
1 cup condensed milk
1 cup cream cheese
10 sweet mangoes
3 passion fruit
1 1/2 envelopes of unflavored gelatin (7g each)

Covering

sweet mangoes
Passion fruit

1. In a food processor, grind the graham crackers until they are powdery. If you don't have a food processor, place the crackers in a bag and use a mortar and pestle to grind them manually.

1. Melt the butter

1. Pour the butter into the cracker crumbs.

2. Mix well until completely combined.

3. Grease the pan well to make it easier to remove from the pan.

4. Place half of the cracker mixture in the base of the pan, spread it out, and press down firmly with your fingers or a glass until compacted.

5. When the entire base is covered, add the cracker mixture to the sides.

6. Refrigerate the pie dough for 45 minutes.

1. Wash the mangoes thoroughly.

2. Peel them.

3. Choose 5 sweet mangoes; these are smaller than other types.

4. Dice them.

6. Choose another 5 mangoes, peel them, and cut them into large chunks. Then blend them to make a compote.

1. Wash the passion fruit thoroughly.

2. Cut them in half.

3. Scoop out the passion fruit pulp into a cup.

4. Blend the pulp.

5. Strain, separating the seeds from the liquid.

Note: The crushed seeds will be used later; do not throw them away.

For the pie filling

1. In a blender or mixer, add one cup of heavy cream and blend.

2. Then add one cup of cream cheese.

3. Now add one cup of condensed milk and blend.

4.Spread a little of the mixture onto a plate before adding the fruit pulp. This will be used on the surface of the pai to finish.

1. Now add the mango and passion fruit pulp.

2. In a cup of cold water, add one and a half tablespoons of unflavored gelatin, stir, and let it sit for 3 minutes.

3. Then, heat the gelatin in a double boiler until it dissolves well.

4. Let the unflavored gelatin cool.

5. When the gelatin is cold, add it to the mixture.

1. After letting the dough chill for 45 minutes, add the mixture on top of the pie crust.

2. Add the previously cut mango cubes and place them throughout the pie.

3. Using a fork, dip the mango pieces into the pie filling.

4. Refrigerate again for 1 hour.

This is the step where you will use the passion fruit seeds.

1. In the previously separated mixture without fruit pulp, add the passion fruit pulp with the blended seeds.

2. Stir. You will see how the blended seeds give it a texture. The mixture will have small black dots, which are the seeds, and a delicious passion fruit filling flavor.

1. After letting the pie refrigerate for 1 hour, remove it from the refrigerator.

2. Pour the mixture over the passion fruit seeds.

1. Now, using a spoon, add the previously blended mango pulp and swirl it all over the pie.

2. Using a fork, make a design on the pie, combining the mango pulp with the passion fruit seed mixture. This will really add a touch of design to the pie.

3. Refrigerate the pie again for 4 hours, or overnight if possible.

I left the pie refrigerated overnight.

Once it's ready, it's time to decorate the pie. You can get creative here.

Choose some mango pieces and place them on top of the pie. I placed them on only one side of the fan and made a small flower decoration. I also cut a small piece of passion fruit peel and placed passion fruit on top. This time, I added the seeds without blending them.

I hope you love this recipe and can replicate it so you can enjoy this delicious passion fruit pai.

Cut a triangular piece out of the pie and enjoy!