Description
A delightful Filipino dessert made with ripe mangoes and a creamy filling, perfect for summer gatherings.
Ingredients
Scale
- 5.5 oz unsalted butter
- 2 cups graham cracker crumbs
- 25 oz very ripe Manila mango flesh (about 5 medium-sized mangoes)
- 1 tablespoon lime juice (optional)
- 4.5 oz sweetened condensed milk
- 1.5 cups cold whipping cream
Instructions
- Prepare the pie plate by spraying a 9-inch plate with non-stick spray.
- Make the graham cracker crust by combining the graham cracker crumbs in a large mixing bowl.
- Brown the butter in a small saucepan over medium heat, stirring until it turns a deep brown, about 5 minutes.
- Combine the browned butter with the graham cracker crumbs and mix until evenly coated.
- Form the crust by pressing about 2/3 of the mixture into the prepared pie plate, then chill in the fridge.
- Prepare the mango filling by slicing the mango cheeks, scoring the flesh into cubes, and scooping it into a bowl.
- Add lime juice to the mango if desired.
- Make the condensed whipped cream by combining sweetened condensed milk and cold whipping cream, then whipping until stiff peaks form.
- Build the pie by layering the whipped mixture and mango in the crust, finishing with cream and a top layer of crumbs.
- Freeze the pie covered with plastic wrap for at least 8 hours.
- Serve the pie after thawing at room temperature for about 1 hour.
Notes
Chilling the mixing bowl and beaters before whipping the cream helps achieve the best volume. Use fresh, seasonal mangoes for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg