NO-BAKE SUMMER MANGO PIE RECIPE BY TASTY
This no-bake mango pie is perfect for summer! One bite encompasses everything the season has to offer: sweetness, freshness, and coolness. This recipe makes two pies so keep one for yourself and share the other with a friend!
Provided by Ivanna Lopez Guajardo
Categories Desserts
Time 12h20m
Yield 2 pies
Number Of Ingredients 9
Steps:
- Add the mango, sweetened condensed milk, and cream cheese to a blender.
- In a heatproof cup, whisk together the boiling water and gelatin until the gelatin has completely dissolved.
- Pour the gelatin mixture into the blender, then blend on medium speed until smooth, about 60 seconds.
- Divide the mango filling between the graham cracker crusts, leaving ¼ inch of space from the top edges. Cover the pies and refrigerate overnight, or for at least 12 hours. Any leftover filling can be frozen in ice trays to use for smoothies.
- Once the pies have set, use an offset spatula to spread the ½ cup whipped cream on top of each pie, then decorate with the sliced mango and mint leaves.
- Slice and serve immediately. Any leftover pie will keep covered in the refrigerator for up to 3 days.
- Enjoy!
NETTIE CRONISH'S NO-BAKE MANGO CREAM PIE
Make and share this Nettie Cronish's No-Bake Mango Cream Pie recipe from Food.com.
Provided by Lennie
Categories Pie
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, mix the 3 crust ingredients together; evenly press onto bottom and up side of 9-inch pie plate; set aside.
- Now, make filling: In a small bowl, dissolve kudzu in 2 tbsp of the soy milk; set aside.
- In a saucepan, combine remaining soy milk, agar-agar, maple syrup, orange zest, cardamom and salt; bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Add dissolved kudzu; cook, stirring constantly, until thickened enough to coat back of wooden spoon.
- Add vanilla.
- Fold in pureed mango; stir for 1 minute or until combined.
- Remove from heat.
- Pour filling into crust.
- Refrigerate for 1 hour or until set.
- Pie can be covered and refrigerated for up to 3 days.
Nutrition Facts : Calories 183.9, Fat 5.4, SaturatedFat 0.6, Sodium 150.6, Carbohydrate 33.9, Fiber 1.5, Sugar 24.6, Protein 1.6
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