MANGO FLOAT
You'll want the ripest and juiciest mangoes to really do justice to this popular Filipino dessert. Made of layered whipped sweetened cream, graham cracker crumbs and fruit that's chilled overnight (think icebox cake), it's an easy no-bake dessert you can learn by heart.
Provided by Food Network Kitchen
Categories dessert
Time 8h20m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Combine the cream, sweetened condensed milk and vanilla extract in a large bowl. Beat with a hand mixer until double in volume, about 4 minutes.
- Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by 1/2 cup graham cracker crumbs and a third of the mangoes. Continue alternating layers for a total of 9 layers, ending with mango. Chill at least 8 hours and up to overnight.
NO BAKE MANGO CHEESECAKE
This is the easiest, yummiest cheesecake ever. Of course, the problem with no effort is that you want to make it all the time!
Provided by LibraChick93093
Categories Cheesecake
Time 8h45m
Yield 1 cheesecake, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine graham cracker crumbs and melted butter. Press into bottom of 8" pan.
- Mix cream cheese, cream, and sugar.
- Add gelatine to hot water until completely dissolved. Add mango puree.
- Add half of this mixture to the cream cheese mix. Pour this on top of graham cracker crust.
- Refrigerate for 30 minutes. Pour remaining mango mix on top of chilled cheesecake.
- Refrigerate overnight.
Nutrition Facts : Calories 357.5, Fat 26, SaturatedFat 14.9, Cholesterol 76.4, Sodium 243.6, Carbohydrate 28.7, Fiber 0.7, Sugar 20.4, Protein 4.2
MANGO PIE
When Hrishikesh Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving and an Indian potluck. "Out of that cultural mash-up, my mom started making this mango pie," he said. She'd gotten the idea from other Indian aunties in the States, but their versions weren't as good. "They weren't making it with the best kind of mango," Hirway explained. "The Alphonsos have a stronger, more intense flavor." That Alphonso flavor shines as brilliantly as the pie's bright filling, made tangy and rich with the addition of cream cheese and whipped cream. And the salty, crumbly graham cracker crust is the perfect foundation for the golden cloud of custard that sits atop it. It's so satisfying that you'll catch yourself cutting sliver after mouthwatering sliver of pie.
Provided by Samin Nosrat
Categories pies and tarts, dessert
Time 5h50m
Yield 2 9-inch pies
Number Of Ingredients 12
Steps:
- Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.
- Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.
- Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
- Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.
- In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.
- In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.
- Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you've incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.
- Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.
SUMMER MANGO PIE
Creamy and perfectly smooth using fresh mango over a Graham cracker crust.
Provided by Janette
Categories Dessert
Time 42m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F/177°C.
- To make the crust (if using prepared crust, skip this step):
- Add the crackers or biscuits and sugar to a food processor. Pulse until they are finely crumbled. With the processor running, drizzle in the melted butter until evenly coated with butter. If you don't have a food processor, add the crackers and sugar to a large ziptop bag and crush them with a pan or rolling pin. Transfer to a mixing bowl and add the melted butter. Mix well.
- Place a 9-inch (23 cm) removable bottomed, fluted tart pan on a baking sheet (this will help easily clean up any stray crumbs and make the tart easy to move in and out of the oven). Spread the crumbs evenly in the pan, then use a small flat bottomed cup or bowl to press the crust as firmly as you can into an even layer on the bottom and up the sides. Bake for 10 minutes, remove and allow to cool. Keep the oven on.
- To make the filling:Add the mango to a blender (or Nutribullet) and blend until you get a smooth puree. A food processor will not make the puree smooth. To a mixing bowl add the purred mango, sweetened condensed milk, egg yolks and orange zest, whisk well to combine. Pour over the cooled crust and spread into an even layer.
- Bake for 18-22 minutes, until the top is set. If you shake the pan slightly, it will jiggle a little in the center, that is fine. Remove from the oven and place on a cooling rack for 2 hours. Once cooled, refrigerate for 3-4 hours.
Nutrition Facts : Calories 630 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 30 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 498 milligrams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
MANGO GRAHAM CRACKER CRUST
The crust comes from an Emeril recipe for a mango cream pie, but I wanted to keep this separate so I don't forget about the crust alone. I like it in the mango cream pie, but think it would also be awesome for making a coconut cream pie.
Provided by Jostlori
Categories Dessert
Time 20m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients.
- Pat into 9 inch pie plate.
- Bake at 350 degrees for 15 minutes until firm.
- Cool on wire rack before filling.
MANGO CHEESECAKE WITH OREO GRAHAM CRUST
Make and share this Mango Cheesecake With Oreo Graham Crust recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- FOR CRUST: Combine all ingredients, and press into bottom of a 9 or 10-in spingform pan.
- Bake at 350 degrees for 10 mins; cool, increase the oven temperature to 375 degrees.
- FILLING: Beat cream cheese and sugar until smooth.
- Blend in eggs one at a time.
- Then add remaining ingredients, mixing well.
- Pour into pan.
- Bake at 375 degrees for 10 mins, then lower temperature back to 350 degrees, for 35-40 mins, or until lightly golden, and just set.
- Cool 5 hours, then refrigerate 8 more hours or overnight.
MANGO KEY LIME PIE
From the Florida Keys to our local newspaper a couple years back. The recipe was submitted by Chef Cox of the Old Calypso House.
Provided by Judith N.
Categories Pie
Time 32m
Yield 1 10 inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degree.
- Make crust: in large bowl, combine cracker crumbs, sugar, cinnamon and butter; mix well. Press mix into a 10-inch pie pan, sides and bottom. Set aside.
- Make filling: in a food processor (or blender) process mango until pureed. Add egg yolks, lime juice and the two cans of milk. Mix, combining well. Fold in the diced mango using a rubber spatula to keep the mango intact.
- Pour mixture into crust and bake for 20 to 25 minutes. Remove and cool pie completely. Keep refrigerated until shortly before serving. Top with fresh whipped cream.
MANGO CUSTARD PIE
Delicious! Use ripe mangoes for best results.
Provided by Annette
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl mix together mango puree, lime juice, and evaporated milk. In a separate bowl thoroughly mix flour, sugar, and cinnamon.
- Gently stir flour mixture into mango mixture. Whisk until smooth, then mix in beaten eggs. Pour mixture into pastry shell.
- Bake in preheated oven for 30 minutes. Chill before serving.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 40.7 g, Cholesterol 48.8 mg, Fat 7.2 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 2.5 g, Sodium 129.1 mg, Sugar 29 g
PEACH MANGO YOGURT PIE
Another low fat, tart variation of the hundreds of other yogurt pies. It tastes so wickedly good that I don't feel cheated out of my dessert because I'm cutting down on fat in my diet. Cooking time = freezer time.
Provided by SusieQusie
Categories Pie
Time 4h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Make your favorite 9 inch graham cracker pie crust. Bake & cool.
- Mix together (1) 4 ounce carton of the peach yogurt & the gelatin mix (Jello). Stir till gelatin is dissolved.
- Stir in remaining 2 cartons of yogurt.
- Fold in mango pieces.
- Incorporate whipped topping.
- Spread in prepared crust, cover & freeze for 3-4 hours.
- Let thaw at room temperature for 15 minutes before slicing.
- **** Note: This makes a rather tart pie. If a sweeter flavor is desired, toss the mango dice with 3 packets of Splenda before adding to yogurt mixture.
Nutrition Facts : Calories 257.9, Fat 10, SaturatedFat 3, Cholesterol 8.5, Sodium 217.9, Carbohydrate 39.5, Fiber 1.2, Sugar 28.3, Protein 4.4
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- Place chopped mangoes and sugar in a large sauce pot and cook over medium-high heat. Juices will start to release, be sure to stir the mango and sugar frequently. Cook mango filing for about 30 minutes or until mangoes are soft and juicy.
- Sprinkle gelatin on top of mango filling and blend with an immersion blender until smooth. Mix in lime zest until evenly distributed.
- In a food processor, process crackers until almost dust-like. Slowly pour in melted butter while the dust is spinning. Mix together with a spatula and transfer to a small bowl.
- In a stand mixer, fitted with a whisk attachment, pour in cream and sugar. Mix in medium speed to build up a froth, then increase speed to medium-high, for about 3 minutes. When cream is close to stiff peaks, add in chili powder and continue to whisk until stiff peaks.
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Reviews 30Category DessertCuisine AmericanTotal Time 3 hrs
- To make crust, heat oven to 325°F. Pulse crackers, confectioners' sugar and coconut in a food processor until finely ground. Add butter and blend. Press mixture firmly into bottom and up sides of a 9-inch pie pan. Bake until lightly browned, 12 to 15 min. Crust can be stored for up to 1 day, loosely covered with foil.
- For filling: Beat egg yolks until thick and light in color, about 4 min. Stir in sweetened condensed milk, mixing another 2 min. Stir in mango puree and lime juice. Pour mixture into crust and bake at 325°F until just set in the center when gently shaken, about 30 min. Cool pie completely and refrigerate before topping.
- For meringue topping: Whisk together egg whites, granulated sugar and salt in a mixing bowl over a pan of simmering water. When sugar is dissolved and mixture is hot to the touch, remove from heat and whip until firm peaks form, about 12 min. Transfer mixture to a piping bag fitted with a #826 large open-star tip and pipe onto chilled pie. Set under a broiler until just toasted. Top with extra coconut.
MANGO SWIRL CHEESECAKE RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
Servings 6Total Time 5 hrsCategory Mango
- Make the crust:In a bowl, stir together the graham cracker crumbs, butter, sugar and salt until combined.
- In a 9-inch cake pan with a removeable bottom, press the cracker mixture onto the bottom and half way up the sides. Bake the crust until it is set and a few shades darker, about 10 minutes, then let cool.
CREAMY COCONUT MANGO CHEESECAKE BARS | BUTTERNUT BAKERY
From butternutbakeryblog.com
5/5 (2)Total Time 456546 hrs 8 minsEstimated Reading Time 8 mins
- Whisk together all of the ingredients in a saucepan and cook over medium heat. Continue whisking and bring the mixture to a boil. Only boil for 30 seconds, then immediately remove it from the heat and transfer to a heat safe container or bowl.
- Preheat the oven to 350F and coat an 8×8 pan with nonstick spray. Line the bottom and sides with parchment paper.
- Once the crust is baked, make the filling. Using a hand or stand mixer, whisk the cream cheese on medium speed until smooth (careful not to over mix).
NO BAKE PEACH MANGO PIE - THE SIX FIGURE DISH
From thesixfiguredish.com
Servings 8Calories 460 per servingTotal Time 4 hrs 15 mins
- First, begin by making your pie crust. Crush your graham crackers either in a food processor or inside a zip loc bag using a rolling pun to crush.
- Next, melt the butter in the microwave. Add the melted butter to the graham crackers and incorporate the two ingredients well.
- Pour your butter and graham cracker mixture into your spring form pan and use a measuring cup to press down into the pan to create the crust. Use your fingers if needed to go up the sides of the pan at least halfway. Place your prepared crust in the freezer until you are ready to use or at least 15 minutes.
- Next, prepare the gelatin. Pour the envelope of gelatin into a microwave safe bowl and add 4 tbsp of water. Let it sit for about 3 minutes until the gelatin is absorbed into the water. Then microwave for 30-45 seconds. Remove from the microwave and allow it to cool down.
NO-BAKE MANGO CHEESECAKE BITES - HEARTBEET KITCHEN
From heartbeetkitchen.com
5/5 (2)Category DessertCuisine AmericanTotal Time 4 hrs 25 mins
- When you set your cream cheese out, put your can of coconut cream into the refrigerator. You want it to get a bit cold, so the cream separates from the liquid in the can. When it's cold, open one side of the can and gently scoop all of the coconut cream from the top, avoiding the water that has sunk to the bottom.
- Add your softened cream cheese and the coconut cream to a food processor. Process for 20 seconds. Add powdered sugar, lemon juice, vanilla bean paste, and salt. Process until completely smooth.
- To make crust, pulse almond flour and dates in a clean food processor, 20 times. Add oats, coconut oil, and salt. Continue to pulse and process, until mixture starts sticking together.
- Press 1 tablespoon of mixture into the bottom of each of the nine muffin liners. If it is sticking to your finger, lightly wet it. Divide filling evenly into all cups.
VEGAN MANGO CHEESECAKE BARS RECIPE - WELL VEGAN
From wellvegan.com
4.7/5 (3)Category DessertCuisine VeganTotal Time 4 hrs 30 mins
- Preheat oven to 350F degrees and line an 8”x8” square pan with a piece of parchment paper. Cut the parchment paper a few inches larger than the pan so it goes up the sides. If you don’t have an 8”x8” pan, you can use a deep baking sheet with sides at least 1 inch high.
- Combine the graham cracker and sea salt in a food processor. Process until the consistency is very fine. Continue to process as you slowly drizzle the melted coconut oil through the top.
- Transfer the graham cracker mixture to the prepared pan and use your fingers to press down firmly and evenly. If you’re using a baking sheet, stop about halfway across so your crust isn’t too thin. Bake for 5 to 7 minutes, until the top of the crust is golden brown. Remove from the oven and set aside while you prepare the filling.
- Wipe out the bowl of your food processor. Then add the cashews, coconut cream, vanilla extract, agave nectar or maple syrup, and lemon juice and process until silky smooth. Add a touch more lemon juice or a pinch of salt to brighten the flavor, if needed. If you like a sweeter cheesecake, add a bit more agave or maple syrup.
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Category Hawaii RecipesCalories 348 per serving
- Coat a 9-inch spring form with cooking spray. Trace the pan on a piece of parchment and cut. Place the parchment piece in the pan - set aside.
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From savoryspicerack.com
4.8/5 (5)Total Time 1 hr 50 minsCategory DessertCalories 913 per serving
- Spray the inside of a 9 inch Spring Form Pan with baking spray, making sure to spray the pan evenly. Wrap the outside (bottom part) of the cake pan with foil to prevent any leaking of the cheesecake filling in the oven while it cooks.
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4.7/5 (3)Total Time 2 hrs 37 minsCategory DessertCalories 176 per serving
- Preheat oven to 350 degrees F. Spray an 8x8-inch square baking dish with nonstick spray and set aside.
- Mix together graham cracker crumbs and coconut in medium mixing bowl. Mix in melted butter. Pour into prepared pan and press down with the back of a fork for an even layer to form crust. Bake at 350 degrees F for about 6-8 minutes or until set. Remove from oven.
- Meanwhile, mix together mango, condensed milk, egg yolks, and lime juice in a medium mixing bowl until well combined. Pour filling over crust and spread with spoon to form equal layer.
- Bake about 6-9 minutes or until set around the edges (center may still appear a little soft). Remove from oven, cool completely, then refrigerate overnight or at least a few hours before serving. Store in the refrigerator.
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- Prepare the springform pan for a water bath. Once the crust has cooled, wrap the springform pan with 2 layers of heavy-duty foil wrapping and folding the edges at least 2/3 up the sides of the pan.
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From veenaazmanov.com
Ratings 16Total Time 5 hrs 20 minsCategory DessertCalories 220 per serving
- Prepare pan - Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I am using an 8-inch springform pan because I like a little height in my cheesecakes. Pro tip - the aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
- Wash, peel, and chop the mangoes into smaller pieces. Alternatively, you can also pulse the puree in a food processor for a smoother consistency.
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From orchidsandsweettea.com
Ratings 9Category DessertServings 8Estimated Reading Time 7 mins
- In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
- Pulse mango, lemon juice, and pure cane sugar in a food processor until mango puree is smooth and creamy.
10 BEST GRAHAM CRACKERS SUBSTITUTES - SUBSTITUTE COOKING
From substitutecooking.com
- Cookies. Graham crackers themselves are a type of flat cookie. Therefore, you can expect any other type of cookie and biscuit to work just as fine as a substitute.
- Crushed cereal. If you want a substitute that matches the exact crunchy yet sweet flavor that graham crackers have, crushed cereal is the best choice for you.
- Ice cream cones. Ice cream cones have more in common with graham crackers than you think. They are firm in texture, vanilla flavored, and slightly sweet.
- Crushed pretzels. Crushed pretzels have a firm and crunchy texture that makes them a perfect choice for replacing graham crackers in tarts, cakes, pies, cheesecakes, and more.
- Crushed oats. You might have never thought of using crushed oats as a substitute for graham crackers. But they are the perfect option if you are looking for a healthier alternative for your recipes.
- Saltine crackers. If you are wondering whether it is possible to replace graham crackers with saltine crackers, the short answer is yes. Saltine crackers are not as sweet as graham crackers.
- Digestive cookies. Digestive cookies and graham crackers are very similar in taste, texture, and consistency. So, it is no surprise that you can use the two interchangeably.
- Gingersnaps. Gingersnaps have a delicious flavor of ginger, honey, cinnamon, and molasses. Not only are gingersnaps a good substitute for graham crackers, but they can also add a mouthful of flavor to any dish you add them to.
- Sponge cake. Sponge cake is mouth-watering, fluffy, and can be of any flavor you want. Graham crackers and sponge cake do not have a similar texture. Still, you can interchange the two when it comes to creating crusts for pies, tarts, cheesecakes, etc.
- Homemade graham crackers. Instead of looking for a substitute for graham crackers, you can simply follow this easy recipe to make them at home. Homemade graham crackers do not require any fancy ingredients or a lot of time.
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