Mango cream pie is a delicious tropical twist on a classic American dessert. The sweet, creamy filling paired with a flaky, buttery crust makes this pie a special treat. Mango cream pie showcases the vibrant flavor of ripe mangoes swirled together with rich ingredients like cream cheese, sweetened condensed milk, and whipped cream. This bright orange pie is as beautiful as it is tasty.
Making your own mango cream pie at home is easier than you may think. The graham cracker crust comes together quickly and can be prepared a day ahead. The luscious mango filling and billowy whipped cream topping take a bit of time to prepare, but are well worth the wait. Let’s explore the history of mango cream pie, essential ingredients and equipment, step-by-step recipe, serving suggestions, and helpful tips for storing leftovers.
The History of Mango Cream Pie
While the exact origins of mango cream pie are unknown, it seems to be a more recent invention combining traditional pie-making techniques with tropical mango flavor.
- Mango cream pie is likely inspired by classic American cream pies and no-bake icebox pies.
- Key lime pie and banana cream pie are close cousins that use a similar format of creamy citrus or fruit filling in a crisp graham cracker crust.
- The availability of fresh mangoes and imports of sweetened condensed milk helped make mango pie creations possible.
- Mango cream pie became popular in the American south, Hawaii, and the Caribbean as people embraced tropical ingredients.
- Creative bakers gave this pie regional twists like using rum or coconut milk in the filling.
- Mango cream pie is now beloved for gracing tables at potlucks, summer picnics, and backyard barbecues.
Ingredients For Mango Cream Pie
Ripe mangoes are essential for the best mango cream pie. Haden, Kent, Tommy Atkins, Ataulfo, and Francis mango varieties all work well. Avoid unripe, sour mangoes. Other key ingredients like heavy cream, eggs, sugar, vanilla, and butter for the crust create the classic pie texture. Common substitutions include using coconut milk for cream or extra egg yolks for a richer filling.
Equipment needed to make the perfect mango cream pie includes:
- Pie dish – Glass or ceramic 9-10 inch pie dish
- Rolling pin – For rolling out the pie dough
- Pastry blender – To cut butter into the flour
- Measuring cups & spoons – For accurate ingredient amounts
- Mixing bowls – For the filling and pie dough
- Whisk – To beat the cream filling until smooth.
Step-by-Step Mango Cream Pie Recipe
Follow these key steps for foolproof mango cream pie:
Make the crust:
- Cut cold butter into flour using a pastry blender until pea-sized chunks form
- Add a few tablespoons of ice water and mix just until incorporated
- Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes
- Roll dough out on a floured surface into a 12-inch circle
- Gently fit into pie dish and trim edges
Bake the crust:
- Chill crust for 30 more minutes before baking
- Preheat oven to 350°F
- Line crust with foil and fill with pie weights or dried beans
- Bake for 15 minutes then remove weights and foil
- Bake for 10 more minutes until golden brown
- Cool completely before adding filling
Make the filling:
- In a bowl, whisk together mango puree, sugar, eggs, cream, and vanilla
- Pour into pre-baked pie crust
- Bake at 325°F for 15 minutes
- Chill pie for 4 hours or overnight until set
Finish the pie:
- Top with fresh mango slices and whipped cream before serving
- Store any leftovers in the refrigerator
Common mistakes include overworking the dough, which results in a tough crust, or under-baking the crust, leading to a soggy bottom. Be sure the filling ingredients are well blended and baked just long enough to set without curdling.
Variations and Customization Mango Cream Pie
There are endless options for customizing mango cream pie:
- Use coconut, graham cracker, or nut crusts
- Add lime or rum extract to the filling
- Swirl in passionfruit or raspberry puree
- Layer sliced mangoes or toasted coconut on top
- Substitute dairy-free milk or yogurt for the cream
- Top with dark chocolate shavings or tropical fruit
- Make mini mango cream pies in a muffin tin
With creative crusts and mix-ins, you can make mango cream pie gluten-free, vegan, or tailored to any diet.
Serving Suggestions And Storage Tips
Mango cream pie tastes best chilled. Follow these recommendations for serving and storing leftovers.
Serving Ideas
- Top with fresh whipped cream and mango slices
- Drizzle mango sauce over individual slices
- Garnish with toasted coconut, mint, or lime zest
- Serve pie slices with fresh berries on the side
Storage Tips
- Refrigerate uneaten pie up to 3 days.
- Freeze pie up to 2 months; thaw overnight in fridge.
- Cover pie loosely so filling doesn’t weep; avoid sealing airtight.
- Allow pie to reach room temperature before serving for best flavor.
Frequently Asked Questions
Can you use frozen mangoes for mango cream pie?
Yes, frozen mango works well. Thaw first and drain any excess liquid before blending into the filling.
What is the best way to bake a mango cream pie crust?
Chilling the dough, pre-baking with weights, and using a pie shield prevent a soggy bottom crust. Watch carefully to avoid over-browning.
How can you make your mango cream pie even more delicious?
Fresh ripe mangoes, real vanilla, and heavy cream ensure the best flavor. Infuse the cream with coconut or citrus peel for extra tropical essence.
Which fruit pies are similar to mango cream pie?
Other creamy tropical fruit pies like banana cream, coconut cream, and key lime pie have a similar velvety filling and crisp crust.
Conclusion: Mango Cream Pie
Mango cream pie is the ultimate tropical treat. Its complex flavors and silky texture are an indulgence worth trying. The beautiful presentation will impress any guest. With a flaky crust and luscious filling, this exotic yet comforting dessert deserves a place in every home cook’s recipe box. Surprise your family with mango cream pie for a taste of island paradise.
Pandan Cinnamon Rolls
Notes
· For a richer flavor, brush the tops of the rolls with melted butter before adding the cinnamon sugar filling.
· You can add chopped nuts or raisins to the filling for a different twist.
· Leftover rolls can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage.
· To reheat frozen rolls, thaw them overnight in the refrigerator and then warm them up in a preheated oven at 350°F (175°C) for a few minutes.
Ingredients
- Dough:
- • 3 cups all-purpose flour
- • 1/4 cup granulated sugar
- • 7 grams instant yeast
- • 1/2 teaspoon salt
- • 1 large egg
- • 1/3 cup warm milk (105°F / 40°C)
- • 1/3 cup pandan juice (or 1/3 cup milk + 1 teaspoon pandan extract)
- • 50 grams unsalted butter, softened
- Filling:
- • 50 grams unsalted butter, softened
- • 1/3 cup granulated sugar
- • 1 tablespoon ground cinnamon
- Glaze (Optional):
- • 1 cup powdered sugar
- • 3-4 tablespoons milk
- • 1/2 teaspoon pandan extract (optional)
Instructions
- Make the Dough: In a large bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, whisk together the egg, warm milk, and pandan juice (or milk and extract). Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Add the softened butter and knead for 8-10 minutes on a lightly floured surface, or until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Make the Filling: In a small bowl, cream together the softened butter and sugar until light and fluffy. Stir in the ground cinnamon.
- Assemble the Rolls: Once the dough has risen, punch it down on a lightly floured surface. Roll the dough out into a large rectangle (about 12x18 inches). Spread the cinnamon sugar filling evenly over the dough, leaving a 1-inch border at the long edge.
- Roll and Cut: Starting from the long edge with the filling, roll up the dough tightly into a log. Pinch the seam to seal. Use a sharp knife to cut the log into 12-16 equal pieces. Place the rolls in a greased baking dish, leaving space between them for rising.
- Second Rise: Cover the rolls with plastic wrap and let them rise for another 30-45 minutes, or until almost doubled in size.
- Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown.
- Glaze (Optional): While the rolls are baking, whisk together powdered sugar, milk, and pandan extract (if using) for the glaze. Drizzle the glaze over the warm rolls once they come out of the oven.
Nutrition Facts
Pandan Cinnamon Rolls
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 450 | |
| % Daily Value* | ||
| Total Fat 15 | 23.1% | |
| Saturated Fat 12 | 60% | |
| Trans Fat 0 | ||
| Cholesterol 40mg | 13.3% | |
| Sodium 300 | 12.5% | |
| Total Carbohydrate 50 | 16.7% | |
| Dietary Fiber 2 | 8% | |
| Sugars 30 | ||
| Protein 7 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!