Fresh Mango Pie
Indulge in the tropical bliss of this Fresh Mango Pie, a dessert that perfectly balances creamy sweetness with the vibrant flavor of ripe mangoes. Built on a buttery graham cracker crust, the pie features a luscious mango filling made with pureed and diced mangoes, brightened with a splash of tangy lemon juice. The filling is easy to prepare and sets beautifully in the fridge, creating a silky texture that melts in your mouth. For an extra layer of indulgence, top your pie with homemade whipped cream and delicate slices of fresh mango. Ready in just under an hour of active prep and cook time, this chilled dessert is a stunning centerpiece for summer gatherings or any occasion that calls for a fruity, refreshing treat. Simple yet elegant, this mango pie is a must-try for mango lovers!
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Recipe Information
Ingredients
- 180 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 50 grams granulated sugar (for crust)
- 3 cups ripe mangoes (peeled, pitted, and diced)
- 100 grams granulated sugar (for filling)
- 2 tablespoons cornstarch
- 120 milliliters water
- 1 tablespoon lemon juice
- 240 milliliters heavy cream (for optional topping)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 mango thinly sliced mango (for garnish)
Instructions
Preheat your oven to 175°C (350°F).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar (for crust). Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom and sides of a 9-inch (23 cm) pie dish.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool completely.
In a blender or food processor, puree 2 cups of diced mango until smooth. Set the puree aside.
In a medium saucepan, whisk together the granulated sugar (for filling) and cornstarch. Gradually add the water, whisking until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken.
Reduce the heat to low and stir in the mango puree and lemon juice. Cook for an additional 2-3 minutes, stirring frequently, until the filling thickens further. Remove from heat.
Fold the remaining 1 cup of diced mango into the filling mixture.
Pour the mango filling into the cooled crust, spreading it evenly. Refrigerate the pie for at least 4 hours, or until the filling is set.
For the optional whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract together in a chilled bowl until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie, and garnish with thinly sliced mango.
Slice and serve chilled. Enjoy the tropical delight!
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 44.0 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 240 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
