Mango and cottage cheese pie
8 servings
120 minutes
Mango and cottage cheese pie is a refined dessert that combines the tenderness of cottage cheese with the exotic sweetness of mango. This recipe was born in a creative kitchen where traditional ingredients take on new flavor nuances. The cottage cheese layer gives the pie lightness, while the mango puree adds refreshing fruity notes. The crunchy shortcrust base complements the flavor palette. The pie is perfect for both morning tea and festive dinners. Mango, rich in vitamins, makes this dessert not only delicious but also healthy. This pie can be served chilled or warm, with a scoop of vanilla ice cream. It's not just a sweet treat — it's a journey into the world of sophisticated flavors!
1
Cut the butter into cubes and place it in the freezer for 15 minutes.
- Butter: 200 g
2
In a bowl, mix flour, a pinch of salt, and a tablespoon of sugar.
- Wheat flour: 300 g
- Salt: pinch
- Sugar: to taste
3
Quickly rub the cold butter into the flour mixture until it resembles fine crumbs (if the butter melts, put the dough in the fridge until it hardens again).
- Butter: 200 g
4
Add a tablespoon of water to the crumb and gather it into a single lump (the amount of water may vary depending on the flour). Place the dough in a bag and refrigerate for 30-40 minutes.
- Water: 50 ml
5
Blend cottage cheese (better to take regular in a pack) with milk using an immersion blender until it reaches the consistency of thick sour cream, add sugar to taste.
- Curd cheese (tvorog): 400 g
- Milk: to taste
- Sugar: to taste
6
Peel the mango, cut it, puree it, and add sugar to taste.
- Mango: 2 pieces
- Sugar: to taste
7
Spread the dough in the mold, make a border (about 4-5 cm high), prick the crust with a fork, add the cottage cheese, and place it in the oven (180 degrees).
8
After 30–40 minutes, when the dough does not start to turn golden, take it out, spread mango puree on the cottage cheese and put it back for another 10–15 minutes.
