Filling-
3 Mangos (skin pealed)
1 can of condensed milk
3 egg yolks
The juice of 3 little green limes
Crust-
3 heaping tablespoons of butter (room temp)
3 packs of Maria cookies (4 cookies per pack), 1 pack of all bran cookies, 1 or 2 packs of canelitas (6 cookies per pack)
A little bit of skim milk
Suspiros -
1 cup sugar
3 egg whits
For the filling -
Peal the skin off the mangos, then cut mangos into little pieces.
Blend together all ingredients of the filling in a blender until you have a smooth consistency.
For the crust -
This is really more to eye than anything else. Start off with several pack of crushed cookies then add 3 heaping tablespoons of butter (no more!). At this point you should work this combination until it becomes dough like. You will know if you need to add more crushed cookies packets or, like I needed to do, add a bit of skim milk to the mixture to get a good texture.
Squeeze the mixture in your hands, then press hard onto the surface youre working on. Finally when you see you have enough, work the dough into the sides and bed of the 10 inch diameter pie dish.
Pour the filling into the pie dish (that should already have the crust situated). Pre heat oven 350 degrees Farenheit and pop it in the oven for about 25 mins. It could be a little less time, but very unlikely for it to be more. For me it took 25 mins because my oven was not fully preheated to 350 when I put it in. If it is already preheated fully to 350, then it should not take more than 20 mins.
While the pie is baking, time to make the suspiros which is the topping to this beautiful pie!
Use a hand mixture to mix the egg whites and 1 cup of sugar until stiff peaks form.
When the pie is done, take it out of the oven and let it cool completely. After it has cooled completely, use a spoon to drop the formation of little droplets of 'suspiros' on top of the pie.
Now set the oven to broil on low, and pop the pie now with suspiros on top into the oven for about 4 mins. The suspiros should start to golden.
Take out of the oven and cool completely to room temperature.
Then store in refrigerator.
Although I think this tastes best when it is still at room temperature.
