With the heat of Texas summer approaching, enjoy a cool, refreshing mango pie to cool down. Rather than a traditional oven-baked pie, this recipe differs by chilling the pie in the refrigerator for a no-heat method. This mango pie has a smooth texture and melts in your mouth with a little crunch from the crust. Watch The Sidekick photographer Sanni Aramanda’s video to learn how to make this light dessert.
Ingredients
Yields: 2 pies
Crust
20 graham crackers
½ cup unsalted butter
Filling (2 pie)
30 ounces mango pulp
8 ounces plain cream cheese
1 cup heavy cream
¾ ounce unflavored gelatin
1 cup boiled water
1 ½ cups sugar
Preparation
In a glass container, boil one cup of water. Add gelatin and mix thoroughly until there are no lumps. Place aside to rest for around 30 minutes.
In a large bowl, add cream cheese and gradually add heavy cream while mixing to form a dense mixture.
Add mango pulp and stir until fully combined.
Add sugar and mix until fully incorporated. Then add in the gelatin mixture and continue mixing.
Pour the mixture into the pie crust and refrigerate overnight.
Optional: add toppings, such as whipped cream or strawberries.
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