Does the sight of an oven intimidate you? This recipe for a mango cream pie makes it easy to whip up a dessert that’ll wow everyone at the dinner table.
Serves 8 to 10
Prep time 30 minutes
Chilling time 6 hours or overnight
For the crust:
1/2 cup (4 ounces) butter, melted
1 1/2 cup graham cracker crumbs
2 teaspoons sugar
For the filling:
1 (8-ounce) bar cream cheese, room temperature
1/3 cup white sugar
1 cup fresh mango puree (from 4 to 6 mango cheeks)
2 1/4 teaspoons or 1 packet gelatin, dissolved in 2 tablespoons cold water and left to stand
for 5 minutes
1 cup heavy cream, whipped to soft peaks
1 Prepare the crust: Combine all ingredients in a medium bowl and mix thoroughly. Press into a 9-inch springform pan to make a 1-inch layer. Chill.
2 Make the filling: Combine cream cheese and sugar in a large mixing bowl. Stir until sugar dissolves. Stir in mango puree.
3 Bring 2 tablespoons hot water to a boil. Stir in hydrated gelatin until it melts. Stir gelatin mixture into the cream cheese-mango mixture.
4 Fold whipped cream into the mixture until combined. Pour over the chilled crust. Chill for 6 hours or overnight.
5 Serve with whipped cream and cubed fresh mangoes, if desired.
