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Benjamina Ebuehi’s recipe for mango, ginger and lime pies without baking | Food

lIn hot weather, turning on the oven is the last thing you want to do. So a good no-bake recipe can be a real lifesaver. This pie has a little bit of everything: a crunchy ginger base and a sweet but tart fruity filling, the color of the sun. It’s not always easy to get your hands on good, ripe Indian mangoes, so I assumed you’re using canned mango, but I’ve included instructions for fresh mango as well.

An unbaked mango, ginger and lime sharp

Preparation 15 minutes
Cook 5 minutes
Hang out 4 hours+
Serves 10-12

for the basics
200 g ginger-nut cookies
80 g unsalted butter
molten

For the filling
3 gelatin sheets (you need platinum grades – I used Dr Oetker)
1 can of 450 g kesar or alphonso mango pulpor 1 large ripe mango
2 . juice and grater limes
50 g caster sugar
250 ml whipped cream

Place the ginger nuts in a food processor and grind until fine. Place in a bowl and add the melted butter, mixing until evenly coated. Pour the mixture into a 23cm ribbed tart tin and press evenly into the bottom and along the sides. Place in the fridge for 20 minutes while you make the filling.

Place the gelatine leaves in a small bowl of cold water and set aside.

If using fresh mango, peel and cut the flesh into chunks. Put it together with the lime juice in a food processor and grind until smooth. Pass through a fine sieve.

Add the mango puree (canned or fresh), sugar (and lime juice if using canned, as you haven’t used it yet) in a small saucepan and heat until sugar has dissolved. Simmer for three to five minutes, then remove from heat and let it cool slightly. Squeeze the gelatin leaves to remove excess water and add them to the mango, stirring to dissolve.

In a separate bowl, beat the cream to soft peaks. Add a quarter of the cream to the mango and mix to combine. Carefully fold in the rest of the cream and pour into the cake tin.

Chill in the refrigerator for four to six hours or until fully set. Sprinkle with lemon zest before serving.