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Sunday, November 14, 2010

Mango Cream Pie


2 cups boiling water

4 envelope of unflavored gelatin

1 30 oz can of mango pulp (available at local Indian grocers)

1 8 oz tub of cool whip

1 cup whipping cream

2 8 oz packs of cream cheese

1 cup of sour cream or plain Greek yogurt

1 can of condensed milk

Juice of two fresh limes

2 tablespoons concentrated lemon juice

1/2 cup sugar

1 stick of unsalted butter

2 cups of graham cracker crumbs (or can yous ready graham cracker pie crust)

1/2 cup chopped/sliced unsalted raw pistachios


* Dissolve gelatin in boiling water set aside.

* Mix crumbs with melted butter.

* Spread on 9 x 13 pan and press it firmly in to the pan.

* Mix the whipping cream with sugar with hand mixer.

* Add soften cream cheese, sour cream, condensed milk, and gelatin mixture, whisk and blend until smooth.

* Add lime juice, lemon juice and mango pulp.

* Fold in cool whip.

* Whisk and mix well until everything is well incorporated and smooth.

* Pour the mix on graham cracker bed in the pan or in ready pie crust.

* Garnish with chopped pistachios.

* Chill in refrigerator for ~4 hours until set.

Note: Above recipe yields ~10 servings.
Instead of Mango pulp, you may use any fruit like Mandarine / Pineapple, Raspberries, Strawberries to make the specific fruit pie following the same recipe.

Recipe adapted and modified by Surekha from original Mandarine Orange Pie recipe from "the Philodelphia Brand Cream Cheese Cook book".

Photographs by Surekha.


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