350g vanilla cookies, crushed
200g unsalted butter, melted
500g mango, fresh or frozen
200g granulated sugar
Rose petals, cleaned
Add the graham crackers into a food processor and blitz until it turns to crumbs. Then add butter and blitz until crumbs are well coated. Add to a 22cm pie tin and use the back of a spoon to press firmly into the pie tin making sure it’s even on the sides and bottom. Chill for 2 hours.
Add water and sugar to a medium sized saucepan and bring to a boil. Take off the heat and allow to cool to room temperature.
Add mango to a food processor and add half the simple syrup. Blitz on low speed and bring to high speed until completely blitzed.
Add the rest of the syrup and blitz until smooth.
Pour the mango sugar mixture into a pie crust and freeze for 4 hours or overnight. Decorate with crushed pistachios and rose petals.