No-Bake Mango Pie With Edible Flowers
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)
- Line 9-inch pie pan with parchment paper or grease with cooking spray.
- In medium bowl, mix together crushed graham crackers, melted butter and salt until crumbs are completely moistened.
- 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.
- 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.
- 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.
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