Prep 20 mins
Cook 40 mins
A $400 winner in the tropical fruit category for Better Homes & Gardens, March 1997. Yum!
Make and share this Mango Cream Pie recipe from Food.com.
- 1⁄2 cup finely chopped macadamia nuts
- 1 cup white flour
- 1⁄3 cup butter
- 1 beaten egg
- 4 ounces cream cheese, softened
- 1⁄3 cup sifted powdered sugar
- 1⁄3 cup whipping cream
- 2 large mangoes, seeded, peeled, and thinly sliced (about 2 cups)
- 1⁄3 cup granulated sugar
- 4 teaspoons cornstarch
- 1 teaspoon finely shredded orange peel
- 3⁄4 cup peach nectar
- 1 teaspoon lemon juice
- chopped toasted macadamia nuts (to garnish)
- Spread the 1/2 cup nuts in a baking pan and toast in a 350°F oven for 5-10 minutes or until golden, stirring once or twice. Cool. In a medium mixing bowl combine flour and toasted nuts; cut in butter until mixture forms coarse crumbs. Add egg; stir until combine. Form into a ball. On a lightly floured surface, roll out dough to about 1/8" thickness. Line a 9-inch pie plat with pastry. Fold edge under and flute. Prick well. Bake in a 350°F oven about 20 minutes or until golden brown. Cool.
- In a bowl beat together cream cheese and powdered sugar. Stir in 1 tbs of the cream. Beat remaining cream until soft peaks form; fold into cheese mixture. Spread in pie shell. Overlap mango slices in circles on top, reserving a few mango slices for garnish.
- In a saucepan combine granulated sugar, cornstarch, and orange peel. Stir in peach nectar and lemon juice. Cook and stir till thick and bubbly. Cook and stir 2 minutes more. Remove from heat. Cool slightly. Spoon mixture evenly over mango slices. Chill 3-6 hours. Garnish with reserved mango slices and chopped nuts.
This pie was a huge hit at our family birthday party! Everyone loved it and also commented on how pretty it was. The glaze was so pretty at the end that I did not garnish w/ reserved mango slices or extra nuts, it was so pretty just as it was. I found mango nectar at the store, so used that instead of the peach. I also forgot to get macadamia nuts, so used both hazelnuts and almonds in the crust. The crust was definitely a drier pastry dough than I'm used to working with when making a pie, but it turned out very nice. After rolling it out, it was too dry to be able to transfer as is to the pie plate, so I took small pieces and pressed them into the pie plate. It worked fine and the end result after baking and filling was yummy. A wonderful pie and we all enjoyed it immensely, sadly, there's not much left over to enjoy tomorrow! I'll have to get up early and have some for breakfast!
I made this pie as directed. Buddha says it's perfect (as he went for his 3rd slice)! He loved the blend of flavors from the mangos and peach nectar. He also comments that it has just the right amount of cream cheese and loves the nuttiness the macadamia nuts bring to this dessert. I felt it was good, but a bit too sweet. If made again, I would use less nuts in the crust as I felt it gave me a dry taste in my mouth. I will say that the orange peel really enhances the glaze and that this dessert brings a nice flavor to the table and it's a wonderfully unique way of using fresh mangos.