Description
A refreshing and easy-to-make Mango Coconut Cream Pie that combines the tropical flavors of mango and coconut in a delicious dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 1 cup heavy whipping cream
- 1 cup fresh mango puree (about 2 ripe mangoes)
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- 1 cup whipped cream (for topping)
- Fresh mango slices (for garnish)
- Toasted coconut flakes (for garnish)
Instructions
- Preheat the oven to 350°F. In a medium bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let cool completely.
- In a large mixing bowl, whisk together the sweetened condensed milk, heavy whipping cream, mango puree, vanilla extract, and lime juice until smooth and well combined.
- Pour the mango mixture into the cooled crust, spreading it evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
- Once the pie is set, spread the whipped cream over the top. Garnish with fresh mango slices and toasted coconut flakes.
- Slice and serve chilled. Enjoy your refreshing mango coconut cream pie!
Notes
- For a lighter version, substitute half of the heavy cream with Greek yogurt for added protein and a tangy flavor.
- Experiment with different fruits by replacing the mango puree with pureed strawberries or peaches for a seasonal twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigerating
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Mango Coconut Cream Pie, easy dessert recipe, tropical pie