Oh My! The Ambrosial Mango Pie !

Makes 1 ( 10 inch pie)

The Ambrosial Mango Pie
The Ambrosial Mango Pie

This delicate, fluffy, velvety, nectarous mango pie will simply blow you over! It sure was an exciting experiment for me to put together this recipe the first time I made it, a couple of years ago. Now this exquisite pie has become my ‘go to’, ‘goof proof’, and ‘crowd pleaser’ dessert recipe for the summer!

Mango is called the king of fruit in India. This pie will tell you why! I use the canned mango pulp from India because in mind there is no substitute for the divine taste of the Alphonso or the Amrut mangoes. You may use the other type of fresh mangoes. Make sure to add sugar according to your desired sweetness. The cream cheese gives me the satisfaction of eating cheesecake but with an airy mousse like texture!

And as for time….Do you have those times when you feel overwhelmed about the menu you planned and there is a time crunch? Well, this easy breezy Mango pie has always made me look so goodJ And because this recipe can also be made in a jiffy using the readymade crust and whipped topping, while it refrigerates to set, I am free to move on to making the rest of the meal.

So it is an all-around ‘win win’ situation for me with this special dessert. Do let me know how you like this Mango pie. I am sharing with you one of my absolutely favorite desserts, my dear friends!

Ingredients-.

  • 0.25 ounces (1 envelope) non flavored gelatin like Knox
  • 1 glass warm water
  • 4 ounces of cream cheese at room temperature
  • 2 cups mango puree. I use Ratna brand sweetened mango pulp
  • 2 tablespoons sugar
  • Pinch of salt
  • 4 ounces whipped cream or whipped topping such as Cool whip, thawed
  • 2 drops vanilla essence
  • 1(10 inch) graham cracker crust, homemade or readymade such as Keebler brand graham cracker crust.
  • To make the Mango pie-
  1. Add the gelatin in the glass of warm water. Stir until it is completely dissolved.
  2. Blend together the dissolved gelatin mixture, the cream cheese, mango pulp, sugar and salt.
  3. Fold in the whipped cream or topping.
  4. Pour into the premade graham cracker crust. Cover and refrigerate to set, about 4 hours.

Enjoy! I am taking my Mango pie and joining the fiesta hosted by the ever gracious Angie co-hosted by Quinn and Naina Looking forward to seeing these amazingly talented friends.

Love,

Sandhya

44 thoughts on “Oh My! The Ambrosial Mango Pie !

Add yours

  1. Hi sandhya

    Love the presentation of your mango pie! I make this desert often and it is always a huge hit but I never thought of the wonderful way you have decorated it using strawberries and kiwi. Can you pls show how to cut fruit like that? It looks awesom

    Liked by 1 person

  2. Yumm Sandhya, this does look like a winner! A cooling, refreshing mango dessert. Was it easy to slice after being refrigerated? I love Alphonso mangoes too, and we use the pulp to make milk shakes and also kulfi. I like the addition of the gelatin, guess this is what makes it light and airy right? Also, I may try it with a gingersnap crust that I usually make with my cheesecake recipes. Thanks, will def try this.

    Liked by 1 person

    1. Thank you Loretta! Yes it is very easy to get clean cut slices. I also like ginger snap crust with this one. I was thinking of writing that in the post but forgot:) I love the combination of mango and ginger together.
      Let me know how you like it!

      Like

  3. Sandya, you are killing meeeeeeeeee!!! I am suffering for huge mango withdrawal symptoms and haven’t been able to even find alphonso mango pulp this year! That pie is simply beautiful, love your fruit carving skills, you are an artist! Thank you for sharing this gorgeous pie at FF! xx

    Like

  4. I love mangoes and if it has been so deliciously woven into a gorgeous looking pie like this it becomes all the more hard to resist. The pie has been crafted with so much love and deftness that it shines through and makes it a visual delight. Uber delish and droolicious.

    Liked by 1 person

  5. Has anyone tried this recipe? Planning to make it today for a party but I don’t see comments from anyone who tried this recipe. Thanks a lot

    Like

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