Mango Passion Pecan Pie

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recipe by Stéphanie Bienvenu https://www.stephaniebienvenu.com/

  • Time icon
    Total Time
    9hrs 30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    895

This recipe will need some preparation in advance as the mango ganache will need to be chilled in the fridge overnight once made. To make the Breton shortbread you will need pastry ring molds that are 8cm in diameter. User generated recipes have not been re-tested by Kenwood.

recipe updated Sep 30, 2023

Ingredients

  • Whipping cream icon
    Whipping cream
    40 g
  • Whipping cream icon
    Whipping cream
    140 g
  • Butter icon
    Butter
    100 g
  • Gelatine icon
    Gelatine
    2 g
  • Water icon
    Water
    as needed
  • White chocolate icon
    White chocolate
    75 g
  • Mango purée icon
    Mango purée
    50 g
  • Caster sugar icon
    Caster sugar
    285 g
  • Pectin icon
    Pectin
    3 g
  • Passion fruit purée icon
    Passion fruit purée
    100 g
  • Egg yolk icon
    Egg yolk
    3
  • All purpose flour icon
    All purpose flour
    110 g
  • Vanilla extract icon
    Vanilla extract
    2 g
  • Baking powder icon
    Baking powder
    8 g
  • Pecan pieces icon
    Pecan pieces
    240 g
  • Salt icon
    Salt
    3 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Small bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Piping bag
  • kCook icon Small bowl
  • kCook icon Heatproof bowl
  • kCook icon Baking tray - large
  • kCook icon Ring mold
  • kCook icon Baking tray - medium
  • kCook icon Baking tray - medium
  • kCook icon Cooking chef xl bowl
  • kCook icon Food processor attachment

Step preview

  1. Making the mango ganache:
  2. Add gelatine and water to a clean small bowl
  3. Soak and continue
  4. Attach the Creaming Beater
  5. Add white chocolate to the Cooking Chef XL Bowl
  6. Lift the Cooking Chef head and fit the heat shield
  7. Mix with splashguard fitted - 5 min, 60°C, Stir 1
  8. Then add whipping cream to the Cooking Chef XL Bowl
  9. Mix with splashguard fitted - 3 min, 60°C, Stir 1
  10. Transfer gelatin to Cooking Chef XL Bowl
  11. Mix with splashguard fitted - 1 min, 60°C, Stir 1
  12. Then add mango purée and whipping cream to the Cooking Chef XL Bowl
  13. Mix with splashguard fitted - 1 min, 60°C, Stir 1
  14. Transfer content of Cooking Chef XL Bowl to medium bowl
  15. Cover with plastic wrap
  16. Chill overnight in fridge
  17. Clean Cooking Chef bowl
  18. Attach the Whisk
  19. Transfer content of medium bowl to Cooking Chef XL Bowl
  20. Whisk with splashguard fitted until thickened - 2 min 30 sec, Speed 3
  21. Prepare a clean piping bag with plain round tip
  22. Transfer content of Cooking Chef XL Bowl to piping bag then set aside
  23. Making the Passion fruit confit:
  24. Add caster sugar and pectin to a clean small bowl
  25. Mix with teaspoon then set aside
  26. Clean Cooking Chef bowl
  27. Attach the Whisk
  28. Add passion fruit purée to the Cooking Chef XL Bowl
  29. Mix with splashguard fitted - 2 min, 50°C, Speed 1
  30. Transfer sugar mixture to Cooking Chef XL Bowl
  31. Mix with splashguard fitted - 30 sec, 50°C, Speed 1
  32. Cook with splashguard fitted until boiling - 1 min, 100°C, Speed OFF
  33. Transfer content of Cooking Chef XL Bowl to heatproof bowl carefully then set aside
  34. Making the Breton shortbread:
  35. Pre-heat oven - 170°C
  36. Clean Cooking Chef bowl
  37. Attach the Whisk
  38. Add egg yolk and caster sugar to the Cooking Chef XL Bowl
  39. Whisk with splashguard fitted - 6 min, Speed 2
  40. Then add butter to the Cooking Chef XL Bowl
  41. Attach the K-Beater
  42. Mix with splashguard fitted - 30 sec, Speed 2
  43. Then add all purpose flour, vanilla extract and baking powder to the Cooking Chef XL Bowl
  44. Mix with splashguard fitted until combined - 1 min, Speed 2
  45. Line a clean baking tray with parchment paper
  46. Place 6 ring molds onto the baking tray
  47. Pour mixture into 6 ring mold evenly
  48. Bake - 15 min, 170°C
  49. Remove from oven
  50. Run a knife around each circle to remove them
  51. Using a rolling pin end, press into the centre of each one to make a hole
  52. Set aside and let cool
  53. Making the pecan praline:
  54. Pre-heat oven - 180°C
  55. Line a clean baking tray with parchment paper
  56. Add pecan pieces to the baking tray
  57. Bake until toasted - 15 min, 180°C
  58. Remove from oven and continue
  59. Line a clean baking tray with parchment paper then set aside
  60. Clean Cooking Chef bowl
  61. Attach the Stir Tool
  62. Add caster sugar to the Cooking Chef XL Bowl
  63. Heat with splashguard fitted until caramelized - 5 min, 180°C, Speed 1
  64. Pour caramel into baking tray carefully
  65. Assemble the Food Processor attachment to the machine
  66. Fit the knife blade to the Food Processor bowl
  67. Transfer nuts to Food processor attachment
  68. Transfer caramel to Food processor attachment
  69. Add salt to the Food processor attachment
  70. Attach the lid and ensure it is locked into place
  71. Blend until smooth
  72. Remove the Food Processor attachment from the machine
  73. To assemble:
  74. Place a thin layer of passion fruit confit on the Bretton shortbread
  75. Pipe balls of ganache above the confit
  76. Use a teaspoon and make a hole in the ganache balls
  77. Fill it with the pecan praline
  78. Serve
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