|Flour||2 Cup (32 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Mango juice||3 Tablespoon|
|Mango pulp||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Corn flour||2 Tablespoon|
|Mango cubes||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
Sieve flour and salt in large mixing bowl.
Put butter into flour and mix with fingers for 10 minutes or more until it resembles bread crumbs.
Break egg into flour mixture.
Mix and knead to a stiff dough with mango juice.
Divide the dough into two and roll out into 1/2 cm thick round pastries a little bigger than the dish.
Put the pastries into two round pie dishes of 20 cm diameter covering the sides also.
To prepare filling heat milk.
Dissolve corn flour in 1 tbsp cold milk and mix with hot milk.
Cook till thick and creamy.
Add sugar and cook again for 2-3 minutes.
Put the mango pulp and mango cubes into cornflour custard.
Mix and pour into the pies.
Bake in the oven at 220°C for 20 minutes and at 180°C for another 10-15 minutes.
Cool and remove from the dish.
Pour cream and serve.