Knead the flour, butter, egg and 100 g sugar into a dough and let it rest in the refrigerator for 15-30 minutes until it is easy to work with.
Roll out the dough to a thickness of just under 1 cm and place in a greased pie tin sprinkled with flour, so that an edge is created up to the top edge of the tin. I make the edge a little higher and cut off the protruding part.
While the dough rests in the fridge again, peel the mangoes and add about 1 1/3 of them to the blender. Cut the rest into small cubes and set aside.
Put about 60 g sugar, the water and the pudding powder in the mixer with the mango and puree everything finely. If you don`t have a stand mixer, you can also use a hand blender.
Pour the mango cubes and the mango pudding mix into the pie.
Bake the pie at 170 ° C hot air for about 25 minutes, until the dough is golden brown and the mango pudding mix begins to turn brown. Then take it out of the oven and let it cool down.
Roughly chop the walnuts with a knife.
Put the remaining 160 g of sugar in a saucepan and heat, stirring constantly, until it is liquid and, depending on your taste, caramelized to a honey-brown color. Add the nuts and mix well with the liquid caramel. It is best to empty the mixture from the pot onto a plate lined with baking paper and let it cool down.
Crush the cooled walnut and caramel mass, which now looks more like a concrete block, into small crumbs. The best way to do this is to put everything in a freezer bag and crush it with a hammer.
Beat the whipped cream until stiff while adding the vanilla sugar. If the pie is not eaten right away, add the cream stabilizer.
Distribute the whipped mass evenly on the cooled pie, sprinkle with the walnut caramel crumbs and finally decorate with the physalis.
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