Mango Graham Cracker Crust Recipes

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MANGO GRAHAM CRACKER CRUST



Mango Graham Cracker Crust image

The crust comes from an Emeril recipe for a mango cream pie, but I wanted to keep this separate so I don't forget about the crust alone. I like it in the mango cream pie, but think it would also be awesome for making a coconut cream pie.

Provided by Jostlori

Categories     Dessert

Time 20m

Yield 1 pie crust, 8 serving(s)

Number Of Ingredients 3

1 1/2 cups graham cracker crumbs
3 tablespoons raw sugar
1/4 cup mango puree

Steps:

  • Combine ingredients.
  • Pat into 9 inch pie plate.
  • Bake at 350 degrees for 15 minutes until firm.
  • Cool on wire rack before filling.

MANGO FLOAT



Mango Float image

You'll want the ripest and juiciest mangoes to really do justice to this popular Filipino dessert. Made of layered whipped sweetened cream, graham cracker crumbs and fruit that's chilled overnight (think icebox cake), it's an easy no-bake dessert you can learn by heart.

Provided by Food Network Kitchen

Categories     dessert

Time 8h20m

Yield 16 servings

Number Of Ingredients 5

2 cups heavy cream
One 14-ounce can sweetened condensed milk
1/2 teaspoon pure vanilla extract
1 1/2 cups graham cracker crumbs (from a 9-ounce package)
3 ripe mangoes, diced

Steps:

  • Combine the cream, sweetened condensed milk and vanilla extract in a large bowl. Beat with a hand mixer until double in volume, about 4 minutes.
  • Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by 1/2 cup graham cracker crumbs and a third of the mangoes. Continue alternating layers for a total of 9 layers, ending with mango. Chill at least 8 hours and up to overnight.

MANGO PIE



Mango Pie image

When Hrishikesh Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving and an Indian potluck. "Out of that cultural mash-up, my mom started making this mango pie," he said. She'd gotten the idea from other Indian aunties in the States, but their versions weren't as good. "They weren't making it with the best kind of mango," Hirway explained. "The Alphonsos have a stronger, more intense flavor." That Alphonso flavor shines as brilliantly as the pie's bright filling, made tangy and rich with the addition of cream cheese and whipped cream. And the salty, crumbly graham cracker crust is the perfect foundation for the golden cloud of custard that sits atop it. It's so satisfying that you'll catch yourself cutting sliver after mouthwatering sliver of pie.

Provided by Samin Nosrat

Categories     pies and tarts, dessert

Time 5h50m

Yield 2 9-inch pies

Number Of Ingredients 12

2 1/2 cups (280 grams) finely ground graham-cracker crumbs
1/3 cup plus 1 tablespoon granulated sugar
1/4 teaspoon ground cardamom
1 large pinch sea salt
9 tablespoons (128 grams) unsalted butter, melted
3/4 cup cold water
1/2 cup granulated sugar
2 tablespoons plus 1/4 teaspoon powdered gelatin (2 1/2 packages at 2 1/2 teaspoons per pack)
1/2 cup heavy whipping cream, chilled
4 ounces cream cheese, at room temperature
1 30-ounce can Alphonso mango purée (3 1/4 cups)
1 large pinch sea salt

Steps:

  • Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.
  • Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.
  • Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
  • Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.
  • In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.
  • In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.
  • Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you've incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.
  • Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.

MANGO FLOAT RECIPE BY TASTY



Mango Float Recipe by Tasty image

This Filipino icebox dessert consists of layers of graham crackers, sweetened whipped cream, and ripe mango. Be sure to chill everything, especially the cream, condensed milk, glass dish, mixing bowl, and beaters for the mixer. This will help the cream whip more quickly and everything come together well during assembly. Thaw the float before serving, or serve slightly frozen. Enjoy with your favorite dessert wine, cocktail, coffee or tea!

Provided by Betsy Carter

Categories     Desserts

Time 12h45m

Yield 8 servings

Number Of Ingredients 6

5 mangoes, ripe but not soft
4 cups heavy cream, or canned all-purpose cream, chilled overnight
1 can condensed milk, chilled overnight
2 teaspoons vanilla extract
½ teaspoon kosher salt
21 crackers graham cracker, plus more, crushed, for topping

Steps:

  • Peel the mangoes and cut the lobes off as close to the pit as possible. Thinly slice half of the mango lobes into ¹⁄₁₆-inch (15 mm)-thick slices, keeping the slices intact and transferring to a tray or plate. Cover and refrigerate until ready to assemble. Cut the remaining mango into ½-inch (1.24 cm) cubes. Transfer to a bowl, cover, and refrigerate until ready to assemble.
  • Add 2 cups of cream to a chilled large bowl and use an electric hand mixer to beat on medium-high speed until stiff peaks form, 3-5 minutes. Add the remaining 2 cups of cream and beat again until stiff peaks form, 3-5 minutes more.
  • Add half of the condensed milk and beat until fully incorporated. Add the remaining condensed milk, vanilla, and salt and beat until fully incorporated and stiff peaks form, 4-7 minutes. Give the mixture a final stir with a rubber spatula.
  • Line a chilled 7 x 11 (17 x 27 cm) -inch glass dish with parchment paper, leaving overhang on all sides.
  • Cover the bottom of the dish with a single layer of graham crackers, breaking to fill in any gaps as necessary. Spread 2-3 cups (480-720 ml) of the whipped cream mixture evenly over the graham crackers, all the way to the edges and corners of the dish. Top with ½ of the diced mango. Repeat to make another layer. For the final layer, arrange the graham crackers over the diced mango and top with 2-3 cups of whipped cream. Arrange the thinly sliced mango decoratively on top. Sprinkle crushed graham crackers around the edge of the float.
  • Cover the mango float in plastic wrap and refrigerate for 4-6 hours, until the cream sets and the graham crackers soften and absorb some moisture. Transfer the float to the freezer for 8 hours, or overnight.
  • Remove the float from the freezer and use the parchment paper to lift out of the dish. Let thaw for 5-10 minutes before slicing.
  • Serve with your favorite dessert wine, cocktail, coffee, or tea.
  • Enjoy!

Nutrition Facts : Calories 707 calories, Carbohydrate 60 grams, Fat 57 grams, Fiber 3 grams, Protein 9 grams, Sugar 57 grams

MANGO CHEESECAKE WITH OREO GRAHAM CRUST



Mango Cheesecake With Oreo Graham Crust image

Make and share this Mango Cheesecake With Oreo Graham Crust recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Cheesecake

Time 1h30m

Yield 1 cheesecake

Number Of Ingredients 14

1 cup graham cracker crumbs
1/2 cup crushed Oreo cookies (or 1-1/2 cup of either)
1/4 cup ground almonds
1/4 cup coconut
1/3 cup melted butter
3 tablespoons sugar
1/2 teaspoon cinnamon
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar (can use more sugar)
4 eggs
1 teaspoon vanilla
1 cup sour cream
1 1/2 cups mashed fresh mango (can use more or less)
2 tablespoons orange juice

Steps:

  • Set oven to 350 degrees.
  • FOR CRUST: Combine all ingredients, and press into bottom of a 9 or 10-in spingform pan.
  • Bake at 350 degrees for 10 mins; cool, increase the oven temperature to 375 degrees.
  • FILLING: Beat cream cheese and sugar until smooth.
  • Blend in eggs one at a time.
  • Then add remaining ingredients, mixing well.
  • Pour into pan.
  • Bake at 375 degrees for 10 mins, then lower temperature back to 350 degrees, for 35-40 mins, or until lightly golden, and just set.
  • Cool 5 hours, then refrigerate 8 more hours or overnight.

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