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No Bake Ricotta Mango Pie with Chocolate

No Bake Ricotta Mango Pie with Chocolate

Photo: Natalie Levin

Summer is undoubtedly here, and even mango season has begun, which indicates to me how quickly this summer has actually come! So, in order to celebrate the hot season that’s gonna stay with us at least until October, I decided to make a ricotta mango pie which requires no baking at all.

This is a very quick and easy pie that’s made of no-bake crust filled with milk chocolate ganache, vanilla and mango cream that are piped alternately on top, and some milk chocolate coconut sheets for decoration.

It’s easy to make and simply perfect for summer hosting. No one will ever believe it too you less that 1 hour to make this pie!

No Bake Ricotta Mango Pie with Chocolate

Photo: Natalie Levin



5 from 3 votes
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No Bake Ricotta Mango Pie with Chocolate

Servings 24 cm round tart pan
Author Natalie

Ingredients

For the crust:

  • 150 grams plain biscuits or Graham Crackers
  • 75 grams (1/3 cup) melted butter

For the milk chocolate ganache:

  • 200 grams milk chocolate
  • 125 ml. (1/2 cup) whipping cream

For vanilla ricotta cream:

  • 250 grams (1 cup) ricotta cheese
  • 20 grams (2 tbsp.) powdered sugar
  • 1 tsp. vanilla extract
  • 125 ml (1/2 cup) whipping cream, very cold

For mango cream:

  • 250 ml. (1 cup) whipping cream, very cold
  • 40 grams (3 tbsp.) mango puree (thawed)
  • 20 grams (2 tbsp.) powdered sugar
  • 40 grams (4 tbsp.) instant vanilla pudding powder

For coconut milk chocolate sheets:

  • 100 grams milk chocolate
  • 50 grams roasted coconut flakes

Instructions

Crust:

  1. In a food processor with a steel blade, place biscuits and grind into a thin powder.
  2. Add melted butter and mix until the mixture is moist.
  3. Transfer the crumbs to pan and press it tightly to the bottom and sides of the pie pan to form a crust.
  4. Cool in the freezer for about 15 minutes.

Milk chocolate ganache:

  1. Chop the chocolate and put in a bowl.
  2. Add the cream and soles together in the microwave or over double-boiler until everything melts and you get a uniform shiny ganache.
  3. Pour the ganache over the cold crust and straighten the top.
  4. Freeze for about an hour to set.

Vanilla Ricotta Cream:

  1. In a mixer bowl with a whipping attachment, whip cheese, powdered sugar and vanilla into a uniform mixture.
  2. Increase the speed of the mixer and add the cream in a thin stream, while whipping, until you get a uniform and firm cream.
  3. Transfer the cream into a piping bag fitted with a smooth 2 cm round piping tip.

Mango Cream:

  1. In a mixer bowl whip whipping cream, mango puree, powdered sugar and pudding powder until you get a very firm and stable cream.
  2. Transfer the cream into a piping bag fitted with a smooth 2 cm round piping tip.
  3. Drizzle mounds of vanilla ricotta cream and mango cream alternately at the top of the pie.

Coconut Milk Chocolate Sheets:

  1. Dissolve the chocolate in the microwave or over double-boiler.
  2. Pour on a baking sheet and spread to a thin layer about 2-3 mm thick.
  3. Cool in the freezer for about 15 minutes until set.
  4. Break into asymmetric pieces.
  5. Decorate the pie in coconut chocolate sheets.

Recipe Notes

  • The pie is kept in a closed container in the refrigerator for up to 4 days.
  • Instead of mango puree, you can use raspberry puree or any other fruit puree to vary the flavors.
  • Roasted coconut can be made at home or store-bought. If prepared at home, roast the coconut flakes on a dry skillet over medium flame while stirring constantly until the coconut turns golden.
  • Instead of ricotta, you can use cream cheese or mascarpone in the same amount.
Ricotta Mango Pie with Chocolate

Photo: Natalie Levin

No Bake Ricotta Mango Pie with Chocolate

Photo: Natalie Levin

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