If there is one thing that I love doing, it's cooking for friends and family. Baking, however, is one of those things I don't focus on as much.
Enter the mango pie recipe that non-bakers can make and still receive compliments for!
There are a few things to note about this recipe, all written below under "Chef's notes." I'd be curious how this comes out for all of you! But for now...there's mango sweetness, a touch of creamy deliciousness, a great cinnamon-y graham cracker crust, and the best part: ONLY FOUR INGREDIENTS! The other best part: IT'S VEGETARIAN FRIENDLY! This recipe is a lazy girl's godsend.
I'm so sorry I didn't get a ton of pictures while I was making it--I had to take them on my phone as I was in a rush and couldn't pause to take them every step of the way. I'll do better on the next one. :)
Serving size: Makes two (2) pies
8 oz cream cheese (room temperature)
1/2 cup water
1/2 tsp. agar powder (or1/2 tsp. gelatin, if you wish to use that instead and make it a non-vegetarian recipe)
One can mango pulp (you can pick this up from a local Indian store--I love using alphonso mango pulp...it's already sweet)
1 graham cracker crust
*If you use unsweetened mango pulp or make your own, add a half cup sugar.
Heat the water in a pan until the water simmers. Add the agar (or gelatin) powder. Simmer until the powder dissolves then turn off the stove. Let the agar/water come to room temperature (it will turn gelatinous).
While the agar/water is cooling, whip the cream cheese into a smooth consistency with no lumps (you can use a mixer. I used a fork!).
Open the mango can using a can opener. Pour the mango into the cream cheese and mix until smooth.
*As mentioned in the ingredients, if you used unsweetened mango or crushed some on your own, add the sugar here.*
Once the agar/water is room temperature, add it to the mango and cream cheese mix.
Stir in until smooth.
Unwrap the graham cracker crusts and set on the counter. (Save the plastic covers!)
Pour the mango mixture and evenly distribute between the two crusts.
Use the plastic from the graham cracker crust packaging and cover the pies.
Refrigerate for about three hours.
You can add more sugar if you like your pie sweeter.
The cream cheese adds a smidge of sourness to the mango. If you would rather taste it sweet, I would be curious to know how the mango pulp alone would respond to the agar and scrap the cream cheese completely from the recipe. I think making it 1 tsp. of agar would make up for the cream cheese consistency missing if you scrapped it.
This recipe would be so great with whipped cream along the edges of the pie crust or topped with fruit!