Mango Cream Pie

Looks pretty 🙂

After thinking about this and assuming I can make it, I finally did.  I had to  research so much since I totally had no background in making it. I only have background in eating the one from Red Ribbon. The one that they sell is horribly expensive that I can’t find it in my heart to keep buying it.

What was the main trigger for me into making it? Checking the dairy aisle and finding out that the Anchor Whipping Cream is on Buy One Take One! Don’t you love sales? It’s expiration will be third week of October, so I have the feeling I’ll be buying more of this to make for Mom’s birthday 🙂

I always loved the crust in Red Ribbon and I realized that I have tasted this crust already before! When I made the Apple Pie Squares, I loved the crust and it’s for the same reason! It was the slightly sweet and crunchy. Earthy. Without overpowering whatever you put on top of it. So I decided to use that for the base.

The cream was more of my recipe more than anything else. Some recipes I read went for a cream (not whipped cream) base which would come out like a refrigerator cake, I think. I already do that. Some go for a cornstarch base which, after my attempt at a cornstarch based Strawberry Ice Cream, I have come to abhor. So I decided to go with gut feel.

Mango slices

I pureed some mango, and some I sliced to make the pie pretty. I whipped the cream in three batches (always fearing that I will whip more than that I can use). I added some cream to the puree and made it light before adding it to the whole mix of whipped cream. Taste. I had to add sugar, and a bit of salt, to make the flavors come out. It was already good that I knew that with the shell, it was going to be better. As I poured the cream in the pie shell. I realized that I should have put some gelatin in it so that it will set even outside the refrigerator. Maybe that’s what I’ll do for the banana cream pie.

In the chiller it set overnight. I had to try it at 5am (having breakfast that early to get to work on time) after breakfast. It was GREAT. And soooo easy. I would have preferred a thicker crust but I ended up halfing the recipe below. Maybe next time I will use either a smaller pie plate or use more of the crust. Yum. 🙂

I love it so much I’m tempted to do the banana cream pie tonight! 🙂

Mango Cream Filling Recipe

2-3 mangoes, half cut in slices, half pureed
2-3 cups cream, whipped
sugar, to taste

Please don’t try to substitute other creams. You can use those whipped already or those in spray cans, as long as they whipped already. Or you’ll end up with a custard instead of a cream pie

Pour the cream and whip, until light and airy. Mix in the sugar by folding slowly.Add maybe a cup of the cream to the puree to make it lighter before adding to the whole whipped cream. Taste. Season with salt to bring out the flavors. Once okay, pour in the cooked and cooled tart pan and refrigerate.

Sweet Pastry Crust Recipe
(as lifted from

1 1/2 cups (195 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar

1/8 teaspoon salt
1/2 cup (113 grams) room temperature unsalted butter
1 large egg

Sweet Pastry Crust:  Place the butter in your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the egg, beating just until incorporated. (Don’t over mix or the butter will separate and lighten in color.) Add flour and salt and mix just until it forms a ball. (Don’t overwork or pastry will be hard when baked.) Flatten dough into disk, cover with plastic wrap, and refrigerate about one hour or until firm.Have ready an 8 – 9 inch (20 – 23 cm) tart pan with removable bottom. On a lightly floured surface, roll out the pastry into an 11 – 12 inch (28 – 30 cm) circle that is about 1/8 inch (3 mm) thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). 

When the pastry is the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten.

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.  Line the unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.  Bake crust for 20 to 25 minutes until crust is dry and lightly browned. Remove weights and cool crust on wire rack. 

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One thought on “Mango Cream Pie

  1. Thank you for posting. It gives a general overview of what goes into the recipe but the recipe sequence and ingredients list is so disorganized that you have to be a seasoned cook to understand what goes where and when.

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