Hawaiian Kona Mango Cream Pie

Ingredients:

Cake:

• 2 cups sifted premium flour
• 1/2 cup chopped macadamia nuts
• 1 cup cold butter or margarine (225 g)

Cream cheese filling:

• 225 g of heavy cream
• 1 teaspoon of sugar
• 1/2 tsp vanilla extract
• 1 pack (225 g) of cream cheese

Top of the pie:

• 5 cups peeled and chopped firm ripe mango
• 2 packets of gelatin
• 1 cup of boiling water
• 1 cup of sugar
• 1/4 teaspoon salt
• 4 tablespoons lemon juice

Preparation:

1. For the cake: Preheat the oven to 180°C. Place the flour in a bowl. Add the nuts and stir. Cut the butter into cubes and add it to the bowl. Using your hands, mix the butter with the flour and nuts. Then press the dough into the bottom of a 23x33 cm pan. Bake for 20-25 minutes. Let the crust cool to room temperature before adding the filling.
2. For the filling: Place the heavy cream, sugar, and vanilla extract in the bowl of a stand mixer and attach the whisk attachment. Start beating on low speed, then increase the mixer to high speed and beat until stiff peaks form. Set aside.
   
   Attach the shortcrust pastry attachment to your mixer. Place the cream cheese in the bowl and beat until smooth, starting on low speed and gradually increasing to high. Then, add the whipped cream to the cream cheese and mix well. Spread the mixture over the cooled crust and refrigerate for an hour.
3. To decorate the top: Place the gelatin in a bowl with a glass of cold water. Stir until dissolved. Then add boiling water, sugar, and salt. Stir until the sugar dissolves. Add the lemon juice and stir. Then add the mango and chill for a few minutes until the gelatin begins to set. Spread the mango filling over the buttercream and refrigerate until the gelatin hardens, about 2 hours.