Physalis and Mango Pie

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  • 1/2 cup butter (4.5 oz)
  • 1 cup flour
  • 3 tbsp sugar
  • 1 tsp vanilla extract
  • 1 egg yolk
  • Zest of 1 lemon


  • 3.5 oz butter
  • 1 can condensed milk
  • 1 ½ cup mango, chopped
  • 1 cup physalis
  • 4 egg yolks
  • 1/2 cup lemon juice


  • 4 egg whites
  • 9 oz sugar
  • ½ cup water


For the dough:
In a bowl, put the butter at room temperature, the flour, sugar, vanilla extract, yolk, and lemon zest. Use your hands to form a homogeneous dough; it should not stick to your hands. If so, add some more flour. Once it is done, spread over a buttered pie pan and put in the oven at medium heat (300°F) for 15 minutes, until the dough is slightly golden.

For the filling:
Blend the mango and physalis, then add the condensed milk and egg yolks. Add the lemon juice little by little. Pour the mixture into the pie pan with the cooked dough and bake for 30 minutes. Allow to cool for at least one hour.

For the meringue:
Start by preparing the syrup at thread stage. For this put the sugar with ½ cup of water in a small pot and put it over medium heat. Once the syrup cooking is on its way, stir from the pot handle, not using a spoon.