I’ve been under the weather lately due to an unfortunate series of events (we’ll get into that another time, let’s just say it involved some pink eye, hot oil, & spicy cajun sauce. no bueno mas) so what better way to brighten my day than some sweet treats!
I recently acquired two cases of mangos (my MIL stopped by and couldn’t help herself), I was stuck in a conundrum. How was two people going to devour 15+ mangos in a week? Bwoy, the time was ticking and your girl had to find some new fancy ways to use the ingredient besides just eating it or blending them into smoothies. LOL.
So in came this baby! This mango cream pie is super easy and the perfect sweet treat with fruity notes from the uber sweet mangoes! I’m obsessed with condensed milk so this dessert is definitely for those that love their sweets! Both the mango & fresh whipped cream pairs spectacularly with the crunchy, crumbly graham cracker crust. Which by the way, saves you lots of time since you can buy it pre-made. wink wink. You’re welcome.
Also side note, I used mango puree in this recipe which I made by blending some mangos together. That’s it! Super easy and with almost minimal effort. The decorating was my fave part, can’t you tell?
Mango Cream Pie
Course: DessertDifficulty: Easy8
servings30
minutes25
minutesIngredients
1 graham cracker crust
1 c mango puree
1 can condense milk
2 tbsp lemon juice
4 egg yolks
2/3 c heavy whipping cream
1/4 c sugar
2 1/2 tbsp powdered sugar
Directions
- Whisk your egg yolks for 3-4 mins until thick & pale yellow
- Add in condense milk & whisk for 2-3 minutes
- Fold in mango puree & pour in graham cracker crust
- Bake at 350 degrees for 25-30 mins. Set aside to cool for at least 1 hr then refridgerate
- Whisk heavy whipping cream for 30 secs & slowly add sugar & powdered sugar. Stop at stiff peaks
- Decorate pie with whipped cream & top with fresh cut mangos
