MANGO PIE
This Mango Pie is a staple of any Indian Potluck. It’s easy, delicious, and best of all no-bake!! You can make your own graham cracker crust if you’re a better person that I am, but a store bought one works perfectly. My version is made a little fancier, topped with luscious dollops of cardamom whipped cream.
Total Active Time: 20 minutes
Total Inactive Time: 6 hours
Serves: 8-10
RECIPE
Add 1 ice cube and ½ cup cold water to a bowl (if you don’t have ice, just make sure the water is really cold). Pour in the gelatin and mix. Allow it to bloom for at least a minute.
Heat 1 cup of the mango puree over medium heat until it starts to simmer. Immediately cut the heat and pour the puree over the gelatin mixture. Whisk until fully combined.
Add the remaining 1 cup mango puree to a large bowl along with the 3 oz cream softened cheese. Use an immersion blender to blend until fully combined. Pour in the gelatin-mango puree mixture. Mix well.
4. In another large bowl (sorry!) add 1 tbsp sugar, ¼ tsp salt, and 1 cup heavy whipping cream. Whip the cream until it has soft peaks.
5. Carefully fold in 1/4th of the whipped cream into the puree-gelatin mixture. Mix until fully combined. (see note 1)
6. Pour the mixture into your prepared pie shell. Gently tap the pie crust on your table to pop any air bubbles. Cover and let chill in the fridge for at least 6 hours.
7. Before serving, add 1 tsp cardamom powder to a mesh strainer. Sprinkle most of the powder (save about ¼th of it) over the remaining whipped cream. Carefully fold it in until fully incorporated. (see note 2)
8. Spoon the whipped cream onto the center of the pie and spread it slightly towards the edges. Serve!
NOTES:
Mango puree sweetness can vary by brand. Taste and adjust the sugar to your preference before pouring the mixture into the pie shell.
If the cream has seized up in the fridge, whisk in 1 tbsp cold cream along with the cardamom powder.
Mango Pie
Ingredients
- 1 graham cracker pie crust
- 1/2 cup cold water
- 1 tbsp powdered gelatin
- 1 cup heavy whipping cream
- 3 ounces cream cheese, softened
- 2 cups mango puree
- 1 tbsp sugar
- ¼ tsp salt
Instructions
- Add 1 ice cube and ½ cup cold water to a bowl (if you don’t have ice, just make sure the water is really cold). Pour in the gelatin and mix. Allow it to bloom for at least a minute.
- Heat 1 cup of the mango puree over medium heat until it starts to simmer. Immediately cut the heat and pour the puree over the gelatin mixture. Whisk until fully combined.
- Add the remaining 1 cup mango puree to a large bowl along with the 3 oz cream softened cheese. Use an immersion blender to blend until fully combined. Pour in the gelatin-mango puree mixture. Mix well.
- In another large bowl (sorry!) add 1 tbsp sugar, ¼ tsp salt, and 1 cup heavy whipping cream. Whip the cream until it has soft peaks.
- Carefully fold in 1/4th of the whipped cream into the puree-gelatin mixture. Mix until fully combined. (see note 1)
- Pour the mixture into your prepared pie shell. Gently tap the pie crust on your table to pop any air bubbles. Cover and let chill in the fridge for at least 6 hours.
- Before serving, add 1 tsp cardamom powder to a mesh strainer. Sprinkle most of the powder (save about ¼th of it) over the remaining whipped cream. Carefully fold it in until fully incorporated. (see note 2)
- Spoon the whipped cream onto the center of the pie and spread it slightly towards the edges. Serve!
Notes
- Mango puree sweetness can vary by brand. Taste and adjust the sugar to your preference before pouring the mixture into the pie shell.
- If the cream has seized up in the fridge, whisk in 1 tbsp cold cream along with the cardamom powder.