MANGO PIE WITH GRAHAM CRACKER CRUST RECIPES

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NO BAKE MANGO PIE | SIMPLE INDIAN RECIPES



No Bake Mango Pie | Simple Indian Recipes image

No Bake Mango Pie - A very tasty pie that literally melts in your mouth. The best part is, it involves no baking.

Total Time 0 minutes

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 6

Graham Cracker Pie Crust - 2 (9")
Mango Pulp - 1 can
Cool Whip - 1 box (8 oz)
Condensed milk - 1 can (14 oz)
Hot water - 1/2 cup
Plain gelatin - 2 packets

Steps:

  • Add the gelatin packets to the hot water and stir till it is completely dissolved.
  • Mix this with the mango pulp and the condensed milk.
  • Gently fold in the whipped cream.
  • Pour the mixture into both the pie crusts.
  • Refrigerate for at least 2 hours before serving.

MANGO PIE RECIPE - NYT COOKING



Mango Pie Recipe - NYT Cooking 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

Total Time 5 hours 50 minutes

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.

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MY MOM’S FAMOUS MANGO PIE | TASTY KITCHEN: A HAPPY RECIPE ...
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Apr 23, 2019 · Using a spoon, spoon graham cracker crust into the bottom of the mold, pressing with a spoon as you work. After creating the crust, spoon mango filling into the mold, dividing evenly between 4 molds. Once molds have been filled, place sheet pan into the fridge and allow to set for 3-4 hours.
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A VERY AMERICAN MANGO PIE, INSPIRED BY INDIAN AUNTIES ...
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MY MOM’S FAMOUS MANGO PIE | TASTY KITCHEN: A HAPPY RECIPE ...
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May 20, 2021 · With a from scratch Graham cracker crust, this Summer Mango Pie is creamy, but still allows the fruity flavor of the mango to shine. There’s no need for any toppings, just an adornment of edible flowers for a stunning presentation.
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PHILIPPINES MANGO PIE RECIPE | CDKITCHEN.COM
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MANGO PIE WITH CARDAMOM CRUST - MEDHACOOKS
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MANGO LIME TART - PATI JINICH
Place on a baking sheet and bake for 10 minutes. Remove from the oven and baking sheet and cool on a rack until ready to use. Add the mango chunks and lime juice to a blender and puree until very smooth. Add the egg yolks and the remaining 1/4 cup sugar and pulse a few times to combine. With blender running, steadily stream in the sweetened ...
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