Happy Memorial Day!!
Today we have a special guest Carole Wallace with her recipe of a delicious summery Mango Pie!
Carole is my co-worker and just a lovely warm sweet person. Even though we’ve met only a few months ago I feel I knew Carole my whole life. Here is a picture of Carole and I:
One day at work Carole brought this delicious mango pie and the minute I tried it I knew it would have to go on The Copper Lemon! So, I asked Carole if she would like to be a guest chef on our blog and she agreed.
Here is Carole’s story about this refreshing summer dessert:
“My dad had a potluck at work. One of his co-workers brought a mango pie and he absolutely loved it. He asked the lady for the recipe. She sent it to him and he passed it on to me so I can make this delicious mango pie for him. I started with the original recipe but I have modified it a bit since. I’m using less sugar so the pie is not too sweet. It is still just as delicious! ;)”
The minute I tried this pie I fell in love. It has that sweet tangy taste and it very refreshing. It is a perfect summer dessert! Who wants to turn on the oven when it’s 100 degrees outside?? But with this pie recipe you can enjoy a delicious dessert without sweating in the kitchen.
It is quick and easy to make (the wait time for it to be set and ready can be difficult but hey, we can do that, right? 😉 )
Ready for the best mango pie recipe you’ve ever had? Here is the recipe:
- Mango pulp, 1 can (you can get this from any Indian store)
- heavy cream, 2 cups
- cream cheese, 8 oz
- sugar, 1 cup
- gelatin, 2 packets
- vanilla extract, 1 tsp
- graham cracker pie crust (8 servings), 2
- 1. Dissolve gelatin completely in 1/4 cup of warm water.
- 2. Boil the heavy cream. Add to the gelatin and blend.
- 3. Add cream cheese and sugar and blend completely.
- 4. Slowly incorporate mango pulp while keep blending.
- 5. Blend till the mixture is smooth and without lumps.
- 6. Add vanilla extract.
- 7. Pour the filling into the crust and refrigerate until it solidifies, about 5-7 hours.
- Put a knife under the running water before cutting the pie, and before each slice. It keeps it from sticking to the knife.
- Bon appetit! 🙂