Mango & Cream Cheese Pie Recipe
Make Mango & Cream Cheese Pie Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling (Cream Cheese Base)
Mango Topping
Finish / Optional Garnish
Method
Crust
- 1
Make dough
In a large bowl, whisk together 1.5 cups all-purpose flour, 2 tbs granulated sugar, and 0.25 tsp salt. Cut 0.5 cups (1 stick) cold unsalted butter into 1/2-inch cubes and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 2
Add water and chill
Sprinkle 3 tbs ice water over the mixture, tossing gently with a fork until the dough just holds together when pressed. Add an extra tablespoon of ice water only if very dry. Form the dough into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 3
Blind bake (for a crisp base)
Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 12-inch circle to fit an 8–10-inch tart/pie pan with a 1-inch rim. Transfer dough to pan, trim and crimp edges, and chill 10 minutes in fridge. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 8–10 minutes until golden and set. Cool completely on a rack.
Filling (Cream Cheese Base)
- 4
Prepare cream cheese filling
In a medium bowl, beat 8 oz softened cream cheese with 0.5 cups powdered sugar until smooth and free of lumps. Add 1 tsp vanilla extract and 1 tbs lemon juice and mix to combine. With a hand mixer on low, stream in 0.25 cups heavy cream and beat just until the filling is spreadable and slightly airy but not whipped stiff (~20–30 seconds). Taste and adjust sweetness or lemon as desired.
- 5
Chill filling briefly
If the filling is warm from mixing, chill 10–15 minutes so it firms slightly for easier spreading; otherwise proceed to assemble.
- 6
Assemble base layer
Spread the cream cheese filling evenly into the cooled baked crust, leaving a small border (~1/4 inch) at the edge to prevent overflow. Smooth the top with an offset spatula.
Mango Topping
- 7
Prepare mangoes
Peel and thinly slice enough ripe mangoes to yield about 3 cups of slices. Pat slices dry with paper towels to remove excess juice so they sit neatly on the filling.
- 8
Arrange fruit
Starting at the outer edge of the cream cheese layer, arrange mango slices in concentric overlapping circles working toward the center, or create a decorative pattern as desired. Make sure slices lie flat and cover the filling evenly.
- 9
Glaze fruit
In a small saucepan, warm 2 tbs apricot jam with 1 tbs water (and 0.5 tbs fresh lime juice if using) over low heat, stirring until smooth and slightly thinned (about 1–2 minutes). Strain if needed to remove lumps. Using a pastry brush, gently brush the glaze over the mango slices to give shine and help seal in freshness.
Finish / Serve
- 10
Garnish
Sprinkle 2 tbs toasted flaked coconut around the outer edge or lightly over the mango if desired. Add fresh mint leaves for color.
- 11
Chill and set
Refrigerate the assembled pie for at least 1 hour (preferably 2–3 hours) to let the filling firm and flavors meld. Keep chilled until just before pickup.
- 12
Storage & pickup
Store the pie covered in the refrigerator for up to 48 hours. For pickup, keep chilled; advise customer to remove from fridge 15–20 minutes before serving for best texture.