Shopping list
2 ripe mangoes
1 bottle Blue Band finesse, cooking cream
3 free-range organic eggs
75g caster sugar
1 teaspoon vanilla extract
75g plain flour
icing sugar, to taste
Optional: whipped cream, to serve
A beautiful yellow pie is perfect for Easter and everyone here loves mango. It couldn't be better! Or can it? Yes, it's also the fastest cake to make ever! Easy Peasy, we think. Be sure to cover the cake with aluminum foil halfway through baking, as it will brown (too much!) very quickly.
How to make the Mango Pie
Grease a baking tin of 20cm diameter.
Peel and slice the mangoes.
Place the slices neatly in the baking tin.
Preheat the oven to 175°C / 155°C Fan
How to make the batter
Place the Finesse, eggs and vanilla in the mixer bowl.
Add the caster sugar.
Beat it all together until airy.
Sift in the flour and beat it gradually into the mixture.
Fetch the baking tin with the mangoes.
Pour the batter over the mangoes.
Bake the pie in 20 minutes light golden.
Do not forget to cover the pie with aluminum foil halfway through the baking!
Allow the pie to cool a little in the tin.
Slide a knife around the pie and turn it over and out on a large platter.
Sprinkle the pie pie with icing sugar if you like or eat it plain, but warm it tastes best!