Mango Pie with Chantilly Cream

Al Smith


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.


★★★★★ 1 vote

15 Min
6 Hr 10 Min


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  • 2 pkg
    cream cheese, room temperature
  • 10 oz
    sweetened condensed milk (3/4 cup)
  • 1 1/2 c
    mango slices in syrup, drained, & mashed
  • 1/4 tsp
    saffron threads
  • 1/4 tsp
    cardamon, ground
  • 1
    graham cracker pie crust (9-inch)
  • 1 c
    chantilly cream

  • 2 c
    heavy whipping cream
  • 2 Tbsp
    granulated sugar
  • 1 tsp
    vanilla extract

How to Make Mango Pie with Chantilly Cream


  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.
  2. Pour filling into the piecrust. Cover and freeze for 6 hours.
  3. Defrost for 10 minutes. Top with Chantilly Cream.
  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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About Mango Pie with Chantilly Cream

Course/Dish: Pies
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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