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Mango Mousse Pie

Approximate Yield: 10 – 8” pies
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Mango Mousse Pie

Bring the tastes of the Tropics to your Bakery with this Mango Mousse Pie Recipe

Introducing our delectable Mango Mousse Pie, a surefire way to captivate your customers and set your bakery apart. Crafted with the finest ingredients from BakeMark, including Trigal Dorado’s rich Guava Filling and the smooth, easy-to-use Westco’s Kwik Kream Custard, this pie promises an explosion of flavor in every bite. It’s not just a treat; it’s an experience. Perfect for any season, the Mango Mousse Pie combines  just the right flavor of tropical mango goodness. Dive into this recipe and watch as your customers come back for more, boosting your bakery’s reputation and sales.

BakeMark’s Secret to a Perfect Tropical Pie

At BakeMark, we believe in providing bakery owners like you with premium products that are consistent. Our Mango Mousse Pie recipe is no exception. By incorporating Trigal Dorado’s Guava Filling, we add a layer of unexpected delight, while Westco’s Kwik Kream Custard ensures a creamy, dreamy mousse texture that’s both indulgent and light. This pie isn’t just dessert; it’s a masterpiece waiting to be created in your kitchen. Let BakeMark help you in achieving that perfect balance of flavor and texture, making your Mango Mousse Pie the talk of the town. Start baking today and transform your menu with a pie that promises satisfaction at first bite.

Ingredients

BakeMark Products Used

Brand Product or Type SKU Link
BakeSense Palm All Purpose Shortening 17220
Westco Kwik Kream Custard 11941
Trigal Dorado Mango Filling 30886
BakeSense Whipped Topping 11200

Directions

MIX

  1. Mix 18 LB unbleached pastry flour (at 60°F) and 8 oz. milk powder for 2 minutes on low speed. Gradually add 9 LB BakeSense Palm All Purpose Shortening (at 55-60°F) cut in small pieces until the mixture forms crumbles the size of small peas.
  2. Dissolve 8 oz. sugar and 4 oz. salt into 8 LB ice cold water (make sure water does not contain any ice chips). Use your scale to weight all the ingredients, including the water.
  3. Slowly add flavored water to mixture. Mix only until water is absorbed. Do not over mix. Mixture should not be a paste.
  4. Place pie dough on pan and place in cooler for at least 6 hours or in freezer if storing longer.

 BAKE

  1. Remove dough from cooler and let it sits until it reaches room temperature. Roll out dough and place in 8” pie pans. Dock the dough. Let shells rest 20-30 minutes before baking.
  2. Bake empty pie shells at 400°F in a convection oven for approx. 15-20 minutes using your favorite blank baking technique. Let the pie shells cool down.

MAKE UP

  1. Mix some Westco Kwik Kream Custard according to the instructions on the bag for a small batch. Fold in 4 LB Trigal Dorado Mango Mousse Filling.
  2. Fill the pie to the top of the shell with the mango mousse mixture and comb the top with an icing comb.

FINISH

  1. Pipe a border of BakeSense Whipped Topping along the edge of the pie. Sprinkle some fresh cake crumbs on top of the border. Place a chunk of fresh mango with two mint leaves in the center of the pie.

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