Mango and Cottage Cheese Pie
Baking and Desserts | Author's cuisine
⏳ Time
2 hours
🥕 Ingredients
8
🍽️ Servings
8
Description
Make sure to cool the pie before serving.
Ingredients
- Wheat Flour - 10.6 oz
- Butter - 7.1 oz
- Mango - 2 pieces
- Cottage cheese - 14.1 oz
- Sugar - to taste
- Salt - a pinch
- Milk - to taste
- Water - 1 fl oz
Step by Step guide
Step 1
Cut the butter into cubes and place it in the freezer for 15 minutes.
Step 2
In a bowl, mix the flour, a pinch of salt, and a tablespoon of sugar.
Step 3
Quickly rub the cold butter into the flour mixture until it resembles fine crumbs (if the butter melts, place the dough in the refrigerator until it hardens again).
Step 4
Add water, one tablespoon at a time, to the crumbs and gather it into a single ball (the amount of water may vary depending on the flour), then place the dough in a bag and refrigerate for 30–40 minutes.
Step 5
Puree the cottage cheese (preferably the regular packaged kind) with milk using an immersion blender until it reaches the consistency of thick sour cream, adding sugar to taste.
Step 6
Peel and chop the mango, then puree it, adding sugar to taste.
Step 7
Spread the dough in the baking dish. Form a rim (I used a 24 cm diameter dish with a rim about 4–5 cm high) and prick the crust with a fork, then spread the cottage cheese mixture on top and place it in the oven (356°F).
Step 8
After 30–40 minutes, when the crust begins to turn golden, take it out, spread the mango puree over the cottage cheese, and return it to the oven for another 10–15 minutes.
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