Mango Coconut Cream Pie Recipe
Introduction
Mango Coconut Cream Pie is a delightful tropical dessert that combines the sweetness of ripe mangoes with the rich creaminess of coconut milk. This no-bake pie is perfect for warm days and impresses with its smooth, refreshing flavor.
Ingredients
- 2 cups ripe mango, peeled and diced
- 1 cup coconut milk
- 1 pre-made pie crust (9-inch)
- 1/2 cup sugar
Instructions
- Step 1: In a saucepan, combine the diced mango, coconut milk, and sugar. Cook over medium heat, stirring occasionally until the mango softens and the mixture thickens into a creamy filling.
- Step 2: Pour the warm filling into the pre-made pie crust, spreading it evenly. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or until firm.
Tips & Variations
- For extra texture, add a teaspoon of shredded coconut to the filling before chilling.
- Use a graham cracker crust instead of a traditional pie crust for a sweeter base.
- Substitute sugar with honey or maple syrup for a natural sweetener.
Storage
Store the pie covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 10 minutes to soften slightly. This pie is best enjoyed chilled and should not be frozen as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned mango for this pie?
Fresh mango is preferred for the best flavor and texture, but you can use canned mango if fresh is unavailable. Be sure to drain any syrup before cooking.
Is it necessary to cook the filling?
Cooking helps thicken the filling and develop its flavor, but if you prefer a no-cook method, you can blend the ingredients and use a thickening agent like gelatin or agar agar to set the pie.
PrintMango Coconut Cream Pie Recipe
This Mango Coconut Cream Pie is a luscious tropical dessert featuring a creamy coconut milk and mango filling set in a buttery pie crust. With a perfect balance of natural sweetness from ripe mangoes and the rich, velvety texture of coconut milk, this no-bake pie is chilled until firm, making it a refreshing treat ideal for warm days.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 4 hours 22 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Filling
- 2 ripe mangoes, peeled and pureed
- 1 cup coconut milk (full fat for creaminess)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch (for thickening)
For the Crust
- 1 pre-made 9-inch pie crust (store-bought or homemade)
Instructions
- Prepare the filling: In a medium saucepan, combine the pureed mangoes, coconut milk, sugar, and cornstarch. Whisk thoroughly to ensure the cornstarch is well dissolved and there are no lumps.
- Cook the filling: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and begins to bubble gently. This should take about 5-7 minutes. Remove from heat once thickened.
- Pour into crust: Allow the filling to cool slightly for a few minutes, then pour the thickened filling evenly into the prepared pie crust, smoothing the top.
- Chill until firm: Transfer the pie to the refrigerator and chill for at least 4 hours, or until the filling is fully set and firm to the touch.
- Serve: Once chilled and set, slice the pie and serve as a refreshing tropical dessert. Optionally, garnish with fresh mango slices or toasted coconut flakes for an extra touch.
Notes
- Use ripe, fragrant mangoes for the best flavor and natural sweetness.
- Full-fat coconut milk gives a richer and creamier filling; light coconut milk can be used for a lighter pie.
- If you prefer a homemade crust, a buttery shortcrust or graham cracker crust both complement this pie well.
- Ensure to whisk the filling continuously while cooking to avoid lumps and prevent burning.
- This pie needs sufficient chilling time to properly set due to the no-bake technique used.
Keywords: Mango pie, coconut cream pie, tropical dessert, no bake pie, creamy mango dessert
