Månha Pie with Coconut Cream Topping

Ingredients

• For the crust: For the crust:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 4-6 tablespoons ice water 4-6 tablespoons ice water
• For the filling: For the filling:
• 2 ripe mangoes, peeled and diced 2 ripe mangoes, peeled and diced
• 1 cup (150g) fresh pineapple, diced 1 cup (150g) fresh pineapple, diced
• 1 cup (150g) fresh papaya, diced 1 cup (150g) fresh papaya, diced
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• For the coconut cream topping: For the coconut cream topping:
• 1 can (14 oz) coconut milk 1 can (14 oz) coconut milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 10g)
• Carbohydrates: 45g (Sugar: 25g)
• Protein: 3g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In a saucepan, combine the diced mangoes, pineapple, papaya, sugar, cornstarch, and lemon juice for the filling. Cook over medium heat, stirring constantly, until the mixture thickens and the fruits are tender. Remove from heat and let it cool slightly.
5. 5.
   Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess. Crimp the edges with a fork or your fingers.
6. 6.
   Pour the fruit filling into the prepared crust and spread it evenly.
7. 7.
   Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.
8. 8.
   In a saucepan, combine the coconut milk, sugar, cornstarch, and vanilla extract for the coconut cream topping. Cook over medium heat, stirring constantly, until the mixture thickens and becomes creamy. Remove from heat and let it cool.
9. 9.
   Once the pie and coconut cream topping have cooled, spread the coconut cream over the pie filling.
10. 10.
    Refrigerate the pie for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes that are slightly soft to the touch and have a sweet aroma. If the mangoes are not fully ripe, the filling may lack sweetness.
• Pineapple — Use fresh pineapple for the best flavor. If fresh pineapple is not available, you can use canned pineapple chunks, drained well.
• Papaya — Look for ripe papayas with orange or yellow skin. The flesh should be firm but slightly soft.
• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined. If the coconut milk has separated, gently heat it and whisk until smooth before using.
• Cornstarch — Mix the cornstarch with a small amount of cold water before adding it to the fillings and toppings to prevent clumping.

Tips & Tricks

• For a tropical twist, you can add a tablespoon of freshly grated coconut to the filling.
• If you prefer a sweeter pie, you can sprinkle some toasted coconut flakes on top of the coconut cream.
• Serve the pie chilled for the best taste and texture.
• If you don't have a pastry cutter, you can use two knives or your fingers to cut the butter into the flour for the crust.
• To prevent the crust from becoming soggy, you can brush it with a thin layer of beaten egg before adding the filling.

Serving advice

Serve the Månha Pie chilled, either on its own or with a dollop of whipped cream. Garnish with fresh mint leaves for an extra touch of freshness.

Presentation advice

To enhance the presentation, you can sprinkle some toasted coconut flakes on top of the coconut cream. Serve the pie on a decorative pie dish or plate to showcase its vibrant colors.