When we came across Samin Nosrat’s Mango Pie, we knew this was the perfect recipe to showcase our new Black Lime Salt in a dessert. While the original recipe doesn’t call for lime juice, we wanted ours to taste like a mango lassi in pie form. The smoky citrus of the black lime salt is excellent in the buttery crust while providing depth and contrast in the filling.
You can find mango puree online or in most Indian grocery stores. Using canned mango purée means this pie can be made year round, but fresh mango works here as well. If you’re making a special trip to an Indian or world market, head over to the aisle with the cookies and pick up a couple packs of McVitie’s Digestives. These unfortunately named but delicious, graham cracker-like British cookies (or biscuits, as the Brits would say) make for a perfect crust that holds together very well and balances the sweetness of the mango custard beautifully.
This recipe produces 2 pies in one go, making it ideal if you are feeding a crowd. However, if you only want to make 1 pie you can store half the crust in the freezer for up to 6 months and cut the filling ingredients in half. Extra mango puree can be frozen or stored in the refrigerator for up to 4 days.
*Limited Release Infused Black Lime Salt is no longer available. Please substitute for your favorite Jacobsen Salt Co. Salt. We think Jacobsen Salt Co. Lemon Zest Salt is a great fit!
Makes two 9” pies
For the crust:
- 2 ½ cups finely ground Digestives (see note above) or graham-cracker crumbs
- ⅓ cup sugar
- 1 teaspoon Infused Black Lime Salt
- 9 tablespoons unsalted butter, melted
For the custard:
- ¾ cup cold water
- ½ cup granulated sugar, divided
- 3 packets powdered gelatin
- ½ cup heavy whipping cream, chilled
- 4 ounces cream cheese, at room temperature
- 1 30-ounce can Alphonso or Kassar mango purée (or 3 1/4 cups fresh mango purée)
- Juice of 1 fresh lime
- Infused Black Lime Salt
To make the crust, toss the dry ingredients together in a large bowl. Add the melted butter and mix until thoroughly combined. Divide the crusts between two 9” pie tins, packing the crust as firmly and evenly as possible around the sides.
Place crusts in the freezer while the oven preheats to 350 degrees Fahrenheit. Once oven is preheated, bake crusts until golden brown, about 12 – 15 minutes. Let cool on a wire rack completely. This step can be done 1 day ahead-- wrap crust tightly and store in refrigerator.
To make the filling, combine the water and and ¼ cup sugar in a medium bowl. Sprinkle the gelatin powder evenly over the surface and set aside at least 5 minutes.
Meanwhile, whip the heavy cream and remaining ¼ cup sugar together in a medium bowl until stiff peaks form. Set aside.
Gently warm 1 cup mango purée in a microwave safe bowl or over the stove top until hot but not boiling. Add heated purée mixture to the gelatin mixture and mix until completely dissolved. Stir in the remaining mango purée, lime juice and a large pinch of Black Lime Salt.
Using an immersion blender, blender or food processor blend softened cream cheese until smooth. Add the mango mixture and blend until completely smooth, and the cream cheese is incorporated. Add about 1 cup of the mango mixture to the whipped cream and gently fold. Continue folding in the remaining mango mixture until no streaks remain. Tap the bowl gently once or twice on the counter to remove any air bubbles.
Divide the filling between the prepared pie crusts, smoothing out the top. Chill in the refrigerator for at least 5 hours or overnight until set. Serve chilled with a sprinkle of Black Lime Salt. Extra whipped cream is optional, but highly recommended!