As promised, here is the recipe for mango cream cheese pie! This is one of my favorites from childhood 🙂 My mom would always make it during mango season when my uncle would give us some from his tree. There is nothing like fresh mangos, especially the varieties in Hawaii that are super sweet and not stringy at all.
During one of our visits to Hawaii, my husband couldn’t wait to try some fresh mangos. He ate the whole thing for breakfast, and we immediately took off for a hike up Diamond Head. Halfway up the crater, he started to feel lightheaded and asked to lay down on the side of the mountain. This was highly unusual, and I got worried thinking about how I was going to get him back down the crater, if need be! Could I carry him? Would someone help me? Being stubborn and determined, he insisted on continuing up to the top! By the time we got there, his body had broken out in a rash. We hurried back down, got him some Benadryl, and went and laid on the beach. For the next 24 hours, his body slowly recovered. He had never had a reaction to mango before, but of course he’s allergic to the variety in Hawaii! Since then, he has had another rash when eating dried mango, so he now stays away from the stuff completely. It’s so sad, no mango cream cheese pie for him 😦 I hope you’re not allergic to mangos, but if you are, you can always substitute a different fresh fruit in the topping! This dessert is so amazing…it’s got this wonderful buttery shortbread crust, a light cream cheese layer, and finally the sweet mangos on top…so delicious! I hope you give this one a try this summer!
Mango Creamcheese Pie
2 CUPS FLOUR
1/2 CUP POWDERED SUGAR, SIFTED
1 1/2 STICKS BUTTER
1 EIGHT-OUNCE CREAM CHEESE, SOFTENED
1/2 CUP GRANULATED SUGAR
1/2 TEASPOON VANILLA
1 EIGHT-OUNCE CONTAINER COOL WHIP, DEFROSTED
2 PACKAGES KNOX UNFLAVORED GELATIN
1 CUP WATER
1 CUP BOILING WATER
1 CUP GRANULATED SUGAR
1/4 TEASPOON SALT
4 TABLESPOONS LEMON JUICE
4 CUPS FIRM-RIPE MANGO, DICED AND DRAINED
TO MAKE CRUST: MIX TOGETHER FLOUR AND SUGAR. WITH A PASTRY CUTTER OR TWO KNIVES, CUT BUTTER INTO FLOUR MIXTURE. PAT DOUGH INTO A 9 BY 13 INCH PAN. BAKE 20-25 MINUTES AT 350 DEGREES. COOL, SET ASIDE.
TO MAKE FILLING: THOROUGHLY BEAT TOGETHER CREAM CHEESE, SUGAR AND VANILLA. FOLD IN COOL WHIP AND POUR OVER COOLED CRUST. CHILL UNTIL FIRM.
TO MAKE TOPPING: SPRINKLE GELATIN OVER 1 CUP WATER, MIX. ADD BOILING WATER, SUGAR AND SALT, STIR UNTIL COMPLETELY DISSOLVED. STIR IN LEMON JUICE, LET COOL. ADD FRUIT, CHILL UNTIL MIXTURE GELS INTO EGG-WHITE CONSISTENCY, THEN SPOON OVER CREAM CHEESE LAYER AND REFRIGERATE UNTIL FIRM. CUT INTO 15 SQUARES TO SERVE.
Do you have any food allergies?
I don’t, although sometimes cantaloupe and watermelon will make my lips itch.