Ingredients

For the crust:

1. All purpose flour – 2 1/2 cups

2. White granulated sugar – 1/4 cup

3. Salt – 1/4 tsp

4. Unsalted butter – 1 cup

5. Ice water – 6 tbsp

For the mango filling:

6. Mango puree – 12 oz or approx 2 mangoes

7. Egg – 1 large

8. Egg yolk – 2

9. White granulated sugar – 1/2 cup + 2 tbsp

10. Zest from 1 lemon

11. Lemon juice – 1 tbsp

12. Vanilla extract – 1 tsp

13. Cream – 3/4 cup

For the meringue:

14. Egg white – 3

15. Pinch of salt

16. White granulated sugar – 6 tbsp

17. Vanilla extract – 1/2 tsp

In a large bowl or food processor, combine two and a half cups of all purpose flour, quarter cup of white granulated sugar, and a quarter tsp of salt. Whisk or pulse the ingredients to mix them.

If using a food processor, slice one cup of unsalted butter into cubes and add to the food processor and mix until no clumps are visible. If doing by hand, freeze the butter and grate. Simultaneously whisk the butter to avoid clumps forming.

Add six tbsp of ice water and whisk thoroughly. Take some of the dough and press in your hand. If it forms a clump, then your dough is ready.

Knead the dough together into a disk and cover with plastic wrap. Place in your refrigerator for 30 minutes.

Cut two mangoes into small cubes and place in a blender. Blend until the texture becomes smooth and set aside.

In a large bowl, combine one large egg at room temperature, two egg yolks and half a cup plus two tbsp of white granulated sugar. Whisk to mix the ingredients together.

Add zest from one lemon, one tbsp of freshly squeezed lemon juice, and one tsp of vanilla extract and whisk the ingredients together. Then add three-quarters of a cup of cream and whisk. Preheat your oven to 425 F.

Take the dough out of the refrigerator, remove plastic wrap, place upon parchment paper and dust with flour. Using a rolling pin, flatten the dough to 16 inch in diameter. Roll the crust onto the rolling pin and spread it on a 9 inch springform pan. Lift the dough and press at the base to help it settle. Cut off the excess dough at the sides and make holes in the base using a fork. Pour the mango filling into the pan and bake at 425 F for 15 minutes. Then reduce the temperature to 350 F and bake for another 45 minutes.

In a large bowl, add three egg whites, a pinch of salt and mix using a mixer until it turns foamy. It may take 4 – 5 minutes. Then add six tbsp of white granulated sugar, one tbsp at a time and half a tsp of vanilla extract. You should get a smooth creamy mixture.

Once there is 15 minutes remaining in your bake time, take the pie out of the oven and add the meringue on top creating peaks. Place the pie bake in the oven and continue baking. Tip – keep at least 4 – 5 minutes extra bake time on your oven setting to make up for the lost time adding the meringue.