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Mango Cream Pie


Mango Cream Pie

Since, I am still loving the mangoes, the interesting greek diner banana cream pie inspired me to come up with a mango version. Like the banana cream, this pie is extremely creamy. This is not a heavy pie, but it is not light either. I like lime with mango, so I put a little lime juice in the whipped topping, but this is purely optional. This is a very interesting pie and if you like mangoes, I think you’ll like it.

Mango Cream Pie

by Architect Mom!


  • 1 pre-baked pie shell (homemade crust, of course)
  • 3 cups heavy whipping cream
  • 2 cups mango concentrate (like jumex)
  • 2 envelopes unflavored gelatin
  • 1/4 to 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 2-4 ripe mangoes, peeled and sliced into chunks
  • 2 cups heavy whipping cream
  • 1 lime, juiced (optional, but I love lime with mango)
  • 1/4 cup powdered sugar

Cooking Directions:

  1. Stir together the whipping cream and sugar. In another larger bowl, warm up 1 cup of the mango concentrate and sprinkle gelatin over it while continously whisking to dissolve it. Whisk in the rest of mango juice, heavy cream mixture and eggs.
  2. Spread mango on the bottom of the pie crust. Pour the cream mixture over.
  3. Make the topping by whipping the 2 cups of heavy cream with the lime juice and powdered sugar until stiff. Spoon over the pie.
  4. Refrigerate until firm, at least 4 hours.

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