Made with juicy ripe mango, plump strawberries and a generous helping of double cream, this fruity glazed pie is ideal for a vibrant summer dinner party dessert. Serves 8 Ingredients For the pie crust: 250g ginger biscuits 150g butter, melted For the mango mousse: 1 large, ripe mango, peeled and stoned, flesh chopped 70g caster sugar 1 lemon, juice only 12g powdered gelatine 300ml double cream To decorate: 1 ripe mango About 20 fresh strawberries For the glaze: 2 sheets leaf gelatine 1 tbsp warm water 2 lemons, juice only 250ml water 2 tbsp caster sugar Method 1 Grease a 35 x 10cm loose-bottomed fluted rectangular tart tin. 2 For the crust, blitz the biscuits to fine crumbs in a food processor or blender, or place in a clean plastic bag and bash with a rolling pin. Add the melted butter, and mix again so that all the crumbs are coated. Using the back of a spoon, press the crumb mixture into the prepared pan so that the sides have a thick layer of crumbs on and the base is completely covered. 3 For the mousse, place the mango flesh in a blender with the sugar and lemon juice and blitz to a smooth purée. Dissolve the gelatine in the water and add to the mango mixture. Whip the cream to stiff peaks and then fold through the mango purée, whisking gently to incorporate. Pour the mousse into the pie crust and refrigerate for at least 3 hours. 4 When the mousse is set, finely slice the mango and strawberries for decoration, and arrange in patterns on top of the mango mousse. 5 If making your own glaze, soak the gelatine leaves in cold water. Heat the lemon juice with the water and sugar, until the sugar has dissolved and the mixture is warm but not boiling. Stir in the gelatine until dissolved, then strain through a sieve and leave until just cool. Alternatively, prepare the glaze topping/fixing gel according to the packet instructions. Pour the glaze over the fruit, and leave to set in the fridge overnight. The pie will keep for two days.