Mango Habanero Pie

Sweet & Spicy Summer Pie

I recently crafted a new sweet and spicy pie, perfect for the summer season! My inspiration came from a recipe for mango habanero butter ganache chocolates.

This pie features a light, flaky all-butter pâté brisée crust, generously filled with a fresh mango custard infused with habanero chiles. It’s all topped off with a beautifully toasted Swiss meringue. The subtle heat from the habanero is perfectly balanced by the creamy cream cheese and cream in the custard, creating a harmonious and unforgettable flavor.

Mango Habanero Pie Recipe

Here’s the recipe for a unique sweet and spicy pie, featuring a delicate crust, a vibrant mango habanero custard, and a toasted meringue topping.

Pâté Brisée (All-Butter Pie Crust)

  • 325 gr all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 8 oz unsalted butter, cold and cubed
  • 4 oz ice water

Instructions:

Combine flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until just combined. Form into a disk, wrap, and refrigerate for 1 hour before rolling out to 1/8″ thickness and blind baking. This will yield one 9-inch pie shell.

Mango Habanero Custard

  • 1 – 9” pre-baked pie shell
  • 1 ½ oz cold water
  • 2 tbsp granulated sugar
  • ½ tbsp unflavored gelatin powder
  • 1 oz heavy cream
  • 1 oz cream cheese, softened
  • 7 oz mango puree (from fresh mangoes)
  • 1 pinch salt
  • ¼ of a Habanero Chile, seeds removed (adjust to your spice preference)

Instructions:

In a blender, combine the heavy cream, cream cheese, mango puree, sugar, salt, and habanero chile. Blend until completely smooth. In a small bowl, bloom the gelatin by sprinkling it over the cold water and letting it sit for five minutes. Gently warm the bloomed gelatin (microwave or stovetop) until it’s liquid, then slowly temper it into the blended custard base, mixing thoroughly.

Swiss Meringue

  • 4 oz egg whites
  • 7 oz granulated sugar

Instructions:

Combine egg whites and sugar in a heatproof bowl set over a pot of simmering water. Stir continuously until the sugar has fully dissolved and the mixture is warm to the touch (around 160°F). Remove from heat and whip the mixture with an electric mixer until it forms thick, glossy peaks.

Assembly

  1. Pour the prepared mango habanero custard into the pre-baked 9-inch pie shell.
  2. Chill the pie in the refrigerator for at least 1 hour, or until the custard is set.
  3. Once set, pipe the Swiss meringue generously on top of the custard.
  4. Using a kitchen torch, caramelize the meringue until golden brown.
  5. Garnish with fresh mango slices and a sugared lime flower for an elegant finish.

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