Description
A luscious and creamy pie made with fresh mango puree and coconut cream, perfect for summer.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups coconut cream
- 1 cup fresh mango puree
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup shredded coconut, toasted
- 1 mango, sliced for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into a pie dish to form the crust.
- Bake the crust for 8-10 minutes or until golden. Let it cool.
- In a saucepan, combine coconut cream, mango puree, sugar, cornstarch, and salt. Cook over medium heat until thickened.
- Remove from heat and stir in vanilla extract.
- Pour the filling into the cooled crust and refrigerate for at least 4 hours.
- Before serving, top with toasted coconut and fresh mango slices.
Notes
- This pie is best served chilled.
- Use ripe mangoes for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg