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Ingredients

Crust:

• 3 cups + 2 tablespoons All Purpose Flour
• 1 bar butter ( 225 grams)
• 1/2 cup cold water
• 1 1/2 teaspoon baking powder
• 1/2 cup + 2 Tablespoon sugar

Filling

• 4 pieces large not-too-ripe mangoes, Carabao kind
• 1 cup whipping Cream or all purpose cream
• 1 large can evaporated milk
• 3/4 cup white sugar
• 4 tablespoons unflavored gelatin

Instructions

Crust:

1. Mix all ingredients for the crust and knead well. Set aside 1/3 cup for topping and place in a separate baking pan.
2. Form unto pyrex pie plate.
3. Bake both pie plate and the toppings until brown.
4. Set aside until cool. Crush the topping into crumbs.

Filling:

1. Peel and slice mangoes thinly.
2. Arrange over cold crust.
3. Make a mixture of whip cream, evaporated milk and sugar.
4. In a separate bowl, dissolve gelatin into 1/2 cup water then boiled and strained.
5. Add dissolved gelatin immediately since the gelatin solidifies right away into the mixture (whip cream, evaporated milk and sugar) and beat.
6. Pour the blended mixture to crust and mangoes.
7. Refrigerate the pie.
8. Powder extra crust and sprinkle over cold pie.

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