No-Bake Mango Pie With Edible Flowers
Prep Time
15 mins
Freeze Time
8 hrs
Servings: 8
Calories: 277 kcal
Ingredients
Crust
- 12 honey graham cracker sheets crushed into crumbs (1-1/2 cups)
- 1/3 cup unsalted butter melted
- 1/8 tsp. salt
Filling
- 1 can (14 oz. ) sweetened condensed milk
- 1 cup mango purée 1-2 mangos
- 8 oz. cream cheese
- 1/2-1 tsp. cardamom powder optional
Garnish
- Edible flowers
- Mango chopped into tiny pieces
Instructions
-
Line 9-inch pie pan with parchment paper or grease with cooking spray.
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In medium bowl, mix together crushed graham crackers, melted butter and salt until crumbs are completely moistened.
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Press crumbs into pie pan using base of a measuring cup to flatten evenly on bottom and along sides of pan. Place in freezer.
-
To make filling, combine condensed milk, mango purée, cardamom powder and cream cheese in blender. Pulse until well combined.
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Pour filling into chilled crust.
-
Freeze pie until firm, about 7-8 hours. Once frozen, loosely cover with plastic or wax wrap.
-
Keep pie frozen until ready to serve.
-
Decorate with mango bits and/or edible flowers.
Recipe Notes
- My favorite mangoes to use for this recipe are sweet and non-fibrous. For those in the U.S., buy either Ataulfo, Kent or Keitt.
- If using homemade mango purée, run pulp through a sieve to remove fibers.
- If using store-bought pie crust, use 2 cups mango purée instead of 1.
- Grab spices, sweeteners and more at Vitacost.com.
Nutrition Facts
No-Bake Mango Pie With Edible Flowers
Amount Per Serving (1 g)
Calories 277
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g55%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 49mg16%
Sodium 259mg11%
Potassium 134mg4%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 10g11%
Protein 4g8%
Vitamin A 962IU19%
Vitamin C 12mg15%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.