Pineapple-mango pie
6 servings
30 minutes
Pineapple-mango pie is a refined dessert that combines the tropical sweetness of pineapple and the gentle tartness of mango. This pie has roots in European cuisine, where caramelized fruits are often used to give baked goods a rich flavor. It features a light airy dough enriched with vanilla notes, while the fruit layer soaked in caramel sauce makes each bite special. Served warm with a crispy golden crust, it pairs perfectly with a scoop of vanilla ice cream or a cup of fragrant tea. This pie is ideal for cozy home evenings as well as festive tables, offering each guest a taste of sunshine.
1
Melt 30 g of butter over medium heat, add brown sugar and vinegar. Heat the syrup while stirring constantly to dissolve the sugar.
- Butter: 90 g
- Cane sugar: 70 g
- Red wine vinegar: 1.5 tablespoon
2
Pour a little sauce at the bottom of the greased dish. Place the diced fruits and spread the remaining sauce on top.
- Pineapple: 150 g
- Mango: 150 g
3
Mix flour, salt, baking powder, and a pinch of vanilla sugar in one bowl.
- Wheat flour: 100 g
- Salt: pinch
- Baking powder (raising agent): 1 teaspoon
- Vanilla sugar: pinch
4
In a deep bowl, beat the remaining softened butter (60 g) and 80 g of sugar. Add the yolk and mix. Add half of the milk and half of the flour mixture, beating after each ingredient. Repeat.
- Butter: 90 g
- Sugar: 100 g
- Chicken egg: 1 piece
- Milk: 125 ml
- Wheat flour: 100 g
- Milk: 125 ml
- Wheat flour: 100 g
5
Whip the egg whites with a tablespoon of sugar until soft peaks form and gently fold it into the batter. Mix the batter and pour it over the fruits.
- Chicken egg: 1 piece
- Sugar: 100 g
6
Bake at 180 degrees for 20–23 minutes. Check the readiness with a toothpick. Let the pie cool slightly and carefully turn it onto a serving plate.
