1
Put the cream and the vanilla pods (sliced open down the length) in a saucepan. Heat over medium heat until almost boiling and then allow to rest for an hour. Remove the vanilla pods.
2
For the crust, briefly mix the flour, butter, coconut and powdered sugar in a food processor or with a hand-held blender until you get a crumbly dough. Add 4 tbsp. of cold water and briefly knead into a ball. Flatten the ball of dough and wrap it in cling film. Let the dough rest in the refrigerator for 30 minutes. Sprinkle your working surface with flour and roll out the dough until it is 3 mm thick. Dress the pie tin with the dough and place in the refrigerator for another 10 minutes.
3
Preheat the oven to 180°C.
4
Remove the dough from the refrigerator and place a sheet of greaseproof paper over it. Add your blind baking filler and bake for 10 minutes in the middle of the oven. Remove the filler and bake for another 10 minutes until the bottom is golden brown and crisp. Allow to cool.
5
Beat the egg yolks and the sugar in a bowl for 5 to 10 minutes until thick and creamy. Add the cream. Soak the gelatine in cold water for 5 min. Heat the cream mixture over low heat for a few minutes, stirring constantly until it starts to thicken. Remove from the heat. Squeeze the moisture from the gelatine leaves and dissolve these in the cream. Allow the mixture to cool and pour into the waiting crust. Leave this to set in the refrigerator for 2 to 3 hours.
6
Peel the mangos and slice them into thin strips. Place the mango strips neatly on top of the pie. If you use a round pie tin, start on the outside and place the slices in a flower pattern, partially overlapping each other. If desired, you can add some clear tapioca starch (Taartina) to give the mango slices a lovely gloss.
