Mango meringue pie

Ingredients

• 3 dl of flour
• 150 g of butter or margarine
• 1 egg
• 2 mangoes and 2 blackberries
• 2 tablespoons of cornstarch
• 1.5 dl of orange juice
• 2 to 3 tablespoons of sugar
• 3 egg yolks
• 3 egg whites
• 1.5 dl of sugar
• 1/4 cup white wine vinegar
• Shaved almonds (optional)
• powdered sugar, for serving

In a food processor, combine the flour, softened butter, and egg. Press the mixture into a 22 cm tart tin and let it rest in the refrigerator for 15 minutes. Preheat the oven to 225 °C.

Pierce the bottom, encircle the edge with a strip of aluminum to hold it in place, and bake for 15 minutes in the center of the oven. Then, reduce the oven temperature to 150 °C.

Peel the mangoes and remove the flesh from the pit. Slice one of the mangoes and arrange the slices on the base of the tart.

Mix the other one into a puree. In a saucepan, whisk the flour with a few spoonfuls of juice, then add the remaining juice, sugar, and puree, and bring to a simmer, stirring constantly. Add the yolks and let thicken over very low heat, stirring continuously. Spread the mixture into the tart.

For the meringue, combine the egg whites, sugar, and vinegar in a bowl, preferably a metal one, placed over a saucepan of simmering water. Whisk for 5-10 minutes until the meringue thickens, then remove from the heat and continue whisking until it is firm, glossy, and slightly warm.

Spoon the meringue over the cream and sprinkle with chopped almonds.

Bake for 35 to 40 minutes in the center of the oven. Let cool, then dust with powdered sugar and serve.