Strawberry-Mango Pie | Refreshing Summer Dessert

Mix the flour with the salt. Add the butter, powdered sugar, egg yolk, and 1 tablespoon of cold water, then knead the dough. Roll it out to about 3 mm thick and line a 24 cm diameter pie dish with it (preferably one with a removable bottom), ensuring it covers the sides. Place in the refrigerator for 30 minutes.

Before baking, place baking paper on the dough and sprinkle pie weights (beans or lentils) on top to prevent it from puffing up. Bake for 15 minutes in a 170°C convection oven, then remove the paper with the weights and bake for another 10 minutes. Let it cool completely.

Soak half of the gelatin (20 g) in cold water. Peel the mango and cut its flesh into small cubes. Place it in a saucepan with 50 g of granulated sugar, bring to a boil, and simmer for 5 minutes over low heat. Remove from heat and stir in the squeezed gelatin. Let it cool, then when it starts to thicken, pour it onto the pie crust. Let it set completely.