Mango pie is a delightful blend of tropical mango and cream cheese. The bright yellow color, the intense fruity flavor and refreshing taste of mango will take your senses to Paradise.
Mango pie is a delightful blend of tropical mango and cream cheese. It is light yet creamy dessert with a smooth texture. You can taste the exotically sweet and tart flavor of the delectable mango in every bite.
Mango pie is the perfect summer dessert. The bright yellow color, the intense fruity flavor and refreshing taste of mango will take your senses to Paradise. Needless to say, Mango is the super fruit. From sweet to spicy, there is a mango recipe to please any palatte.
My colleague Geetha brought this dessert to our office party and I absolutely loved it on the very first bite. I must say parties are great places to taste new recipes. Soon after the party, I went to her desk, if you are asking for what, for the recipe of course!
Light, creamy and cool, with a fresh mango flavor, it is the perfect no-cook, no-bake dessert. The best part is that it takes less than 10 minutes to prepare and uses only a few ingredients.
| Pie crust | - 1 | |
| Mango pulp | - 3-4 Cups or 3/4 of 30oz tin | |
| Cream cheese | - 1 8oz block | |
| Gelatin | - 1 small pkt or 1-2 Tbsps (use more for extra firm) | |
| Sugar | - as required |
To start, thaw the cream cheese.
You can substitute cream/milk and condensed milk for cream cheese. You might need 1/2 cup of condensed milk and 1/2 cup of milk/cream.
Heat 1/2 cup of water and stir in gelatin powder. Stir until it dissolves. Cool it to room temperature.
Gelatin is a substance used to provide a firm consistency. I use 1 to 1 1/2 packets of gelatin. I have not made the pie using condensed milk so I would say two packets for the first time. Depending on the firmness, you can adjust it for the next time.
Combine cream cheese, mango pulp and gelatin liquid and beat it in a blender.
Taste the mango mixture before adding sugar as mango pulp contains good amount of sugar. If sweetened condensed milk is used, sugar might not be required.
I use the mango pulp tin available in Indian store. If you do not get ready-made mango pulp, you can buy good mangoes and make the pulp at home.
Pour the mango mixture into the piecrust and refridgerate for 4-5 hours or until it sets.
If you do not have pie crust, you can omit it. You can pour the mango mixture into any medium-shallow dish and refrigerate it.
Your mango pie is ready!
