Easy Fresh Mango Cream Pie

Mango Cream Pie

I am, and always have been, a pie person. Oh, cake is OK, especially for certain occasions like weddings and birthdays. But pie. C’mon, pie. So superior in so many ways.

That is why every March 14 we will be eating pie at the Kelly casa.

One of my very favorite pie incarnations is this Mango Cream Pie. Think fresh strawberry pie, only with mango.

The cream cheese base pairs perfectly with the fresh mango cubes, and the light gelatin mixture. SO, so refreshing and delicious.

This is a super simple recipe – only about 20 minutes active time, and most of that is cutting up the mango. Then, a few hours chilling and you’re in mango pie heaven!

Fresh Mango Cream Pie

Serves 8 to 12

8 ounces vanilla wafers
1/2 cup minced or ground macadamia nuts or cashews
1/4 cup butter, melted
8 ounces cream
1 tablespoon sugar
1 teaspoon vanilla
8 ounces cream cheese, at room temperature
2 envelopes unflavored gelatin
1 cup boiling water
1 cup sugar
1/4 teaspoon salt
1/4 cup lemon juice
1 cup cold water
3 cups diced fresh mango
1 can (8 ounces) pineapple tidbits, drained

Crush the vanilla wafers into small crumbs. Stir in nuts and then butter. Press into a 9 by 13 inch pan and refrigerate until crust is solid.

Whip the cream with sugar and vanilla until firm. Fold into the softened cream cheese in a large bowl. Spread this mixture onto crust.

Mix the gelatin with the boiling water. Stir in the sugar, salt, lemon juice until sugar dissolves. Add cold water. Add the mango and pineapple. Pour mixture in top of cream cheese layer and then chill for at least 2 hours, until top layer is solid.

Easy Fresh Mango Cream Pie
 
Prep time
Cook time
Total time
 
Serves: 8 to 12
Ingredients
  • 8 ounces vanilla wafers
  • ½ cup minced or ground macadamia nuts or cashews
  • ¼ cup butter, melted
  • 8 ounces cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 8 ounces cream cheese, at room temperature
  • 2 envelopes unflavored gelatin
  • 1 cup boiling water
  • 1 cup sugar
  • ¼ teaspoon salt
  • ¼ cup lemon juice
  • 1 cup cold water
  • 3 cups diced fresh mango
  • 1 can (8 ounces) pineapple tidbits, drained
Instructions
  1. Crush the vanilla wafers into small crumbs. Stir in nuts and then butter. Press into a 9 by 13 inch pan and refrigerate until crust is solid.
  2. Whip the cream with sugar and vanilla until firm. Fold into the softened cream cheese in a large bowl. Spread this mixture onto crust.
  3. Mix the gelatin with the boiling water. Stir in the sugar, salt, lemon juice until sugar dissolves. Add cold water. Add the mango and pineapple. Pour mixture in top of cream cheese layer and then chill for at least 2 hours, until top layer is solid.

 

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