This Mango Cream Pie is a no-bake delight, making it a perfect dessert for the summer season. It matches well with Matcha Foam Coffee too!
A good time for no-bake dessert
So I guess I’m milking mango season as much as I can right now, because here we are again with another mango recipe. And I don’t feel upset about that at all!
I don’t have any random anecdotes for you today because all I can think about at the moment is how many mango recipes I can possibly share before it becomes “too much”. In case you couldn’t tell, mangoes are in the top three of my favorite fruits of all time, alongside oranges and pineapples. So it kind of makes me wonder why I haven’t shared that many recipes featuring any of those fruits in the past. Maybe it’s because I spend too much time munching them au naturel to think about cooking with them?
In any case, I just realized there are two reasons why this Mango Cream Pie is a perfect recipe for right now: A) because it’s mango season; B) because it’s no-bake, which means if it’s also summer where you’re at, you don’t have to open any ovens.
It’s super hot in the Philippines right now, with temperatures reaching 50 degrees Celsius on some days. I feel like you could cook an egg on the windshield, honestly. It has been challenging to spend any length of time in the kitchen because of this, so I have a special appreciation for no-bake desserts at the moment, and in particular, this Mango Cream Pie.
Mad for Mango Cream Pie
This is another of those recipes I saved from the physical copies of Yummy Magazine I used to collect when I was younger. I’m really happy I decided to cut this out before I recycled all of my old copies. This Mango Cream Pie doesn’t look fancy or anything based on the photos, but I promise it’s really delicious.
The simplicity of this recipe extends to its ingredient list and its procedure. It’s actually like a simplified cheesecake, except you use less cream cheese and less cream overall to allow the mango flavor to come through. I think the only tricky part for this recipe is the gelatin component, though honestly it’s not THAT tricky either. Frankly, for very little effort, it’s a very satisfying dessert. You just have to wait for it to set for a loooong time though.
This Mango Cream Pie has a texture that’s like 80% cream pie and 20% jelly. It’s soft, silky, melt-in-the-mouth on top, with a sweet buttery crust that also actually melts in the mouth! The pie screams delicious mango flavor, and you also get some tang/saltiness from the cream cheese. Top with more diced mangoes and you get a super yummy dessert!
As for the Coffee with Matcha Foam, it’s not really a drink you HAVE to make with this dessert. I just wanted a cool drink to have with my Mango Cream Pie, so I decided to make a simple one. It’s literally just brewed coffee with a whipped matcha cream topping, but once you mix everything together you get this slightly thick and creamy drink that’s like a melted down coffee-matcha milkshake of sorts. The reason I went with a matcha drink is because mangoes typically pair well with matcha.
My notes on this recipe
- Use ripe mangoes for the sweetest mango puree. You’ll end up using around 5 to 6 mangoes to make 1 cup of puree. Use ripe mangoes and simply run it through a blender. If you find your mangoes a bit pulpy you can strain it.
- Both graham crackers and chocolate cookies (ie. Oreos) work well for the pie crust. Mangoes go well with both of them so use what you have or what is more easily accessible. At the time, I had some crushed Oreo cookies left over from another recipe so I used that. Of course a graham crust will make the flavor of this pie more reminiscent of a mango float.
- Whip the cream cheese and sugar together until sugar is completely dissolved. To test, you can rub a bit of the whipped cream cheese between your fingers. You should feel no graininess. You want your Mango Cream Pie to be as smooth as possible so you don’t want to be biting into sugar crystals while you’re eating this!
- Make sure to melt your gelatin properly. For this recipe, I bloomed powdered gelatin in cool water for 5 minutes before adding some very hot water to melt it down into a liquid state. With this procedure, I had a harder time melting the gelatin lumps down compared to if I just popped the entire thing in the microwave. In case you follow this same procedure and have trouble with unmelted lumps of gelatin, pop the bowl into the microwave for 10 seconds, then immediately after taking it out, work on the gelatin lumps until it melts. Your gelatin should be COMPLETELY LIQUID before you add it into the main mixture! Also don’t add it into the main mixture while it’s still piping hot.
- Fold the whipped cream into the main mixture just until combined. For this recipe, the heavy cream component is whipped until soft peaks form, then it is folded into the main mixture. While we want to ensure the whipped cream is completely incorporated, we also do not want to lose the airy-ness/fluffiness of the mixture. To avoid deflating the mixture, avoid over-mixing it.
- Allow Mango Cream Pie to set before serving. For the gelatin to do its magic, the pie needs to be chilled for at least 6 hours. I always do overnight just to make sure. When ready to serve, dice up some fresh mangoes and serve on the side (or no top)!
No-Bake Mango Cream Pie
For the crust
- 4 Tablespoons butter, melted
- 1¼ cups graham or chocolate cookie crumbs
- 2 teaspoons sugar
For the filling
- 2 Tablespoons cool water
- 2 Tablespoons very hot water, for gelatin
- 2¼ teaspoons (1 packet) unflavored gelatin powder
- 1 (8-ounce) bar cream cheese, at room temperature
- 1/3 cup white sugar
- 1 cup fresh mango puree, from about 4 to 6 mango cheeks
- 1 cup cold heavy cream
- Diced mangoes, for garnish
Make the crust
- In a medium bowl, mix together crust ingredients. Transfer to a 9-inch springform pan or pie pan and use a flat-bottomed object like a measuring cup to press down into an even layer. (You can press it up to the walls of the pan/plate or just at the bottom, as you like.) Refrigerate while you prepare the filling.
Make the filling
- Place the 2 Tablespoons cool water into a small bowl and sprinkle the gelatin powder on top in an even layer. Leave it to hydrate for about 5 minutes.
- In a large mixing bowl, beat together cream cheese and sugar until smooth and sugar is completely dissolved. (Rub between fingers to test, if you like. You should feel no more gritty sugar crystals.) Stir in the mango puree until well-mixed.
- To the bowl with the hydrated gelatin, add in the 2 Tablespoons very hot water. Immediately stir to melt the hydrated gelatin, until it turns completely liquid again. (If it doesn’t, you can microwave it for about 5 to 10 seconds to melt it fully.) Stir the melted and slightly cooled gelatin mixture into the cream cheese-mango mixture, until fully combined.
- Whip the heavy cream until soft peaks form, then fold into the cream cheese-mango mixture as well. Make sure the whipped cream is fully combined but do not over-mix to the point where you lose the aeration and fluffiness of the mixture.
- Pour filling over the chilled crust. Cover and chill for at least 6 hours, preferably overnight. When ready to serve, slice and top with diced fresh mangoes and some Matcha Foam Coffee (recipe below) on the side!
- Do not over-whisk your matcha foam. Your foam should be well-combined and thickened, but still POURABLE! If you whisk it to a very stiff state, chances are it will sink to the bottom of your cup rather than float on top of the coffee. Just in case you over-whisk it, add a splash of milk and briefly whisk again. It should thin down to pourable consistency then.
- Use ordinary brewed coffee or watered down cold brew concentrate for this drink. If planning to use espresso, you will want to add some milk to the drink.
Coffee with Matcha Foam
- 1/3 to 1/2 cup cold heavy cream
- 1 teaspoon matcha powder
- 1 Tablespoon honey or maple syrup
- 1 cup freshly brewed coffee or cold brew coffee
- In a bowl, whisk together heavy cream, matcha, and sweetener of choice, until well-combined and thickened but still pourable.
- Pour coffee into a serving glass over ice, then top with the matcha foam. Stir and enjoy!
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