Mango Cream Pie

Health score
2%
Mango Cream Pie
45 min.
8
526kcal

Suggestions


Indulge in the tropical flavors of our delightful Mango Cream Pie, a perfect dessert that brings a taste of sunshine to any occasion. Imagine the luscious sweetness of ripe mangoes combined with a velvety cream filling, all nestled in a buttery, golden pie crust. This scrumptious treat is not only visually stunning with its vibrant color but also incredibly easy to whip up, making it ideal for both beginner and experienced bakers alike.

Ready in just 45 minutes, this Mango Cream Pie is a great way to impress your guests at gatherings or enjoy a sweet ending to your family meal. With its rich and creamy texture, complemented by the refreshing taste of mango, it’s sure to satisfy any sweet tooth. The combination of velvety cream, hint of vanilla, and the subtle crunch of the pie crust makes each bite a delightful experience.

To elevate this dessert further, consider garnishing it with a dollop of whipped cream, slices of fresh mango, and a sprinkle of mint leaves for a burst of color and flavor. Whether served at a summer barbecue, holiday dinner, or simply as a weekend treat, this Mango Cream Pie will undoubtedly become a favorite in your dessert repertoire. Embrace the joy of baking and enjoy every delicious bite!

Ingredients

  • tablespoons butter 
  • 0.3 cup cornstarch 
  •  egg yolk 
  • 2.5 cups apricot-mango nectar 
  • 15 ounce pie crust dough refrigerated
  • 0.1 teaspoon salt 
  • 0.8 cup sugar 
  • 1.5 teaspoons vanilla extract 
  • slices mint leaves fresh
  • cup whipping cream 

Equipment

  • sauce pan
  • oven
  • whisk
  • plastic wrap

Directions

  1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
  2. Bake at 425 for 7 minutes or until lightly browned; cool.
  3. Combine nectar and next 5 ingredients in a medium saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until mixture thickens.
  4. Remove from heat.
  5. Stir in butter and vanilla. Cover tightly with plastic wrap, and cool to room temperature. Spoon mixture into prepared piecrust; cover and chill 8 hours.
  6. Garnish, if desired.

Nutrition Facts

Calories526kcal
Protein4.03%
Fat49.9%
Carbs46.07%

Properties

Glycemic Index
8.76
Glycemic Load
13.09
Inflammation Score
-7
Nutrition Score
7.8691304248312%

Flavonoids

Eriodictyol
0.04mg
Hesperetin
0.01mg
Apigenin
0.01mg
Luteolin
0.02mg

Nutrients percent of daily need

Calories:525.73kcal
26.29%
Fat:29.32g
45.1%
Saturated Fat:12.42g
77.63%
Carbohydrates:60.89g
20.3%
Net Carbohydrates:59.27g
21.55%
Sugar:29.44g
32.71%
Cholesterol:106.52mg
35.51%
Sodium:302.71mg
13.16%
Alcohol:0.26g
100%
Alcohol %:0.17%
100%
Protein:5.33g
10.66%
Vitamin A:1208.48IU
24.17%
Vitamin C:12.15mg
14.72%
Folate:53.92µg
13.48%
Manganese:0.27mg
13.39%
Selenium:8.28µg
11.83%
Vitamin B2:0.19mg
11.19%
Vitamin B1:0.17mg
11.13%
Iron:1.92mg
10.67%
Phosphorus:85.06mg
8.51%
Vitamin B3:1.52mg
7.62%
Fiber:1.62g
6.49%
Vitamin E:0.97mg
6.44%
Vitamin D:0.84µg
5.6%
Vitamin B5:0.55mg
5.51%
Calcium:53.53mg
5.35%
Vitamin K:5.51µg
5.24%
Vitamin B6:0.07mg
3.65%
Magnesium:13.2mg
3.3%
Zinc:0.49mg
3.26%
Copper:0.07mg
3.25%
Potassium:109.84mg
3.14%
Vitamin B12:0.18µg
3.05%
Source:My Recipes