mango pie with chantilly cream

Name: Mango Pie with Chantilly Cream
Prep time: 15 min
Cook time: 6 h 10 min
Yield: 10
Ingredients: 2 package(s) cream cheese, room temperature; 10 ounce(s) sweetened condensed milk (3/4 cup); 1 1/2 cup(s) mango slices in syrup, drained, & mashed; 1/4 teaspoon(s) saffron threads; 1/4 teaspoon(s) cardamon, ground; 1 - graham cracker pie crust (9-inch); 1 cup(s) chantilly cream; ## FOR CHANTILLY CREAM; 2 cup(s) heavy whipping cream; 2 tablespoon(s) granulated sugar; 1 teaspoon(s) vanilla extract

(1 RATING)

49 Pinches 1 Photo

Al Smith

hamilton , AL

Updated on Nov 7, 2010

This pie is a frozen treat that's essy to make. It combines three of my favorites: mango, saffron and cardamon. And it is topped with Chantilly Cream which I will tell you how to make. Did you know ... The Mango tree plays a sacred role in India; it is a symbol of love and some believe that the Mango tree can grant wishes. The delicious and juicy mango has long been one of the world's most popular fruits. The fruit's flavor is often described as an exotic mix of pineapple and peach. Thought to be native to India, mangoes have been cultivated for more than 4,000 years. The tree is related to the pistachio and cashew and grows to an average of 50 feet in height. Each tree produces about 100 mangoes.

Rate

prep time 15 Min

cook time 6 Hr 10 Min

method ---

yield 10 serving(s)

Ingredients

2 packages cream cheese, room temperature
10 ounces sweetened condensed milk (3/4 cup)
1 1/2 cups mango slices in syrup, drained, & mashed
1/4 teaspoon saffron threads
1/4 teaspoon cardamon, ground
1 - graham cracker pie crust (9-inch)
1 cup chantilly cream
FOR CHANTILLY CREAM
2 cups heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

How To Make mango pie with chantilly cream

Step 1

In a large bowl, use an electric mixer set on medium to beat cream cheese until fluffy, about 2 minutes. Add other ingredients and continue to beat until mixture is smooth and well blended, about 2 minutes more.

Step 2

Pour filling into the piecrust. Cover and freeze for 6 hours.
Step 3

Defrost for 10 minutes. Top with Chantilly Cream.
Step 4

To make the Chantilly Cream: In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture (3 minutes). Chill any unused Chantilly cream. Note: you can use MiracleWhip or RediWhip but stir in a teaspoon of vanilla extract.
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