Best 6 Ginger Mango Cream Pie Recipes

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For those seeking a delectable and refreshing dessert, the ginger mango cream pie stands out as a true culinary masterpiece. This tropical-inspired pie combines the vibrant flavors of ginger and mango, creating a symphony of tastes that will tantalize your taste buds. With its creamy filling, flaky crust, and vibrant presentation, the ginger mango cream pie is a showstopper that is perfect for any occasion, whether it's a casual gathering, a festive celebration, or a special holiday.

Check out the recipes below so you can choose the best recipe for yourself!

GINGER MANGO CREAM TART



Ginger Mango Cream Tart image

Festive enough for a holiday party or a summer cookout, this bright and creamy mango tart has a crisp gingersnap crust and is topped with candied ginger, pistachios and toasted coconut. The no-bake crust, which is made from store bought gingersnaps, butter and light brown sugar, comes together in the food processor with the press of a button. For the filling, fresh or frozen mango is cooked with ginger and turmeric to deepen its flavor and brighten the color of the finished dessert.

Provided by Erin Jeanne McDowell

Categories     cakes, pies and tarts, dessert

Time 35m

Yield One 9-inch cake (8 to 10 servings)

Number Of Ingredients 14

12 ounces/340 grams gingersnap cookies, about 48 (2-inch) cookies
1/2 cup/115 grams unsalted butter (1 stick), melted
1/4 cup/55 grams light brown sugar
Pinch of fine sea salt
16 ounces/455 grams cubed fresh mango (or thawed, frozen mango)
1/2 cup/100 grams granulated sugar
1 1/2 teaspoons ground ginger
3/4 teaspoon ground turmeric
1/2 teaspoon fine sea salt
1 1/2 teaspoons powdered gelatin
16 ounces/455 grams cream cheese, at room temperature
3/4 cup/90 grams confectioners' sugar
1/2 cup/120 milliliters heavy cream
Sliced candied ginger, chopped pistachios, toasted coconut, for garnish (optional)

Steps:

  • Prepare the crust: Add the gingersnaps to a food processor, roughly breaking them as you go, then pulse them into fine crumbs. (You should have about 2 1/4 cups). Add the melted butter, light brown sugar and salt to combine. Transfer the mixture to a 9-inch springform pan, then press it evenly into the base and halfway up the sides of the pan. Freeze while you make the filling.
  • Prepare the filling: In a medium saucepan, heat the mango, sugar, ginger, turmeric and salt over medium heat, stirring occasionally, until the mango is very soft and starts to break down, 8 to 12 minutes. Cool for 10 minutes.
  • Place 3 tablespoons cool water in a small microwave-safe bowl. Sprinkle the gelatin over the water and let bloom for 5 minutes. Microwave until fluid, 15 to 30 seconds. (Alternatively, the bowl of gelatin can be placed over a small pot of simmering water until melted.)
  • Wipe out the bowl of the food processor, add the mango mixture and pulse until mostly smooth. Add the cream cheese and confectioners' sugar and pulse until combined and smooth. Scrape the bowl well, then pulse again to combine. Add the cream and process for 1 minute. Finally, add the melted gelatin and pulse briefly to combine.
  • Transfer the mixture to the chilled crust and gently spread into an even layer. Wrap the pan in plastic wrap, transfer to the refrigerator, and chill for 12 hours (or up to 24 hours).
  • Gently run a small offset spatula or thin knife around the outer edge of the cake to loosen the crust, then release the outer ring. Run a large thin knife between the springform base and the bottom of the cake and use a large spatula to gently transfer the cake to a serving platter. (Alternatively, you can keep the cake on the base and transfer them together to a serving platter.)
  • If using any of the garnishes, sprinkle them around the outside edge just before slicing and serving.

GINGER-MANGO CREAM PIE



Ginger-Mango Cream Pie image

This rich and creamy pie has reduced fat, thanks to Neufchatel cheese and Greek yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 8

1 1/2 cups plain granola
3 tablespoons sugar
4 tablespoons unsalted butter, melted
8 ounces Neufchatel cheese, room temperature
3/4 cup 2% Greek yogurt
2 tablespoons honey, plus more for drizzling
1 teaspoon grated fresh ginger
1 mango, sliced

Steps:

  • Heat oven to 375 degrees. Pulse granola and sugar in a food processor until finely chopped. Drizzle butter over granola mixture and pulse to combine. Press mixture into and up sides of a 9-inch pie dish. Bake until golden, about 10 minutes. Transfer to a wire rack and let cool.
  • Beat cheese in a mixer until smooth. Add yogurt, honey, and ginger; beat until combined.
  • Pour filling into prepared crust and chill in refrigerator until set, at least 6 hours and up to 1 day. Just before serving, arrange mango on top of pie and drizzle with honey.

Nutrition Facts : Calories 240 g, Cholesterol 37 g, Fat 12 g, Fiber 2 g, Protein 6 g, Sodium 111 g

KONA MANGO CREAM PIE



Kona Mango Cream Pie image

Provided by Food Network

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 13

2 cups sifted flour
1/2 cup macadamia nuts, crushed
1 cup cold butter or margarine (2 sticks)
8 ounces heavy cream
1 teaspoon sugar
1/2 teaspoon vanilla extract
One 8-ounce package cream cheese
2 envelopes gelatin
1 cup boiling water
1 cup sugar
1/4 teaspoon salt
4 tablespoons lemon juice
5 cups peeled and chopped firm, ripe mangoes

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Put the flour into a bowl. Add the nuts and mix together. Cut the butter into cubes and add it to the bowl. Using your hands, incorporate the butter into the flour and nuts. Then, press it into a 9- by 13-inch pan. Bake for 20 to 25 minutes. Allow the crust to cool to room temperature before adding the cream cheese filling.
  • For the filling: Add the heavy cream, sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Start mixing on low, and then turn to high speed and mix until it forms stiff peaks. Set aside in a bowl.
  • Switch to the paddle attachment on your stand mixer. Add the cream cheese and beat until smooth, starting on low speed and increasing to high. Then, add the whipped cream to the bowl with the cream cheese and stir to incorporate. Spread it over the cooled crust and refrigerate for 1 hour.
  • For the topping: Sprinkle the gelatin into a bowl with 1 cup cold water. Whisk to dissolve the gelatin. Then add the boiling water, sugar and salt. Stir until the sugar is dissolved. Add the lemon juice and stir to combine. Then add the mangoes and chill for a few minutes until the gelatin begins to set. Pour the mango topping over the cream cheese and refrigerate until firm, about 2 hours.

MANGO CREAM PIE



Mango Cream Pie image

Got a couple of fresh mangos on hand? We highly recommend this luscious (and easy to make) cream pie.

Provided by My Food and Family

Categories     Home

Time 4h

Yield 8 servings

Number Of Ingredients 10

1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup sugar, divided
1 fresh mango
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups thawed COOL WHIP Whipped Topping
2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
ice cubes
1/4 cup cold water

Steps:

  • Heat oven to 350ºF.
  • Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned.
  • Meanwhile, peel and pit mango; place in blender. Add sour cream; blend until smooth. Transfer to medium bowl. Whisk in COOL WHIP.
  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1/2 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add mango mixture to gelatin; whisk until blended. Refrigerate 20 to 30 min. or until thick enough to mound.
  • Pour gelatin mixture into crust. Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 26 g, Protein 3 g

MANGO PIE



Mango Pie image

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

2 1/2 cups (280 grams) finely ground graham-cracker crumbs
1/3 cup plus 1 tablespoon granulated sugar
1/4 teaspoon ground cardamom
1 large pinch sea salt
9 tablespoons (128 grams) unsalted butter, melted
3/4 cup cold water
1/2 cup granulated sugar
2 tablespoons plus 1/4 teaspoon powdered gelatin (2 1/2 packages at 2 1/2 teaspoons per pack)
1/2 cup heavy whipping cream, chilled
4 ounces cream cheese, at room temperature
1 30-ounce can Alphonso mango purée (3 1/4 cups)
1 large pinch sea salt

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.

MANGO BANANA PIE



Mango Banana Pie image

This Dairy free Tropical Pie can be topped with fresh whipped cream if desired! A great summer time, Luau treat! 3 mangos diced and purred in a blender works great for the nectar if you can find the juice.

Provided by Rita1652

Categories     Dessert

Time 20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

1 1/2 cups sliced bananas
1 1/4 cups mango nectar
1/2 cup sugar
1/8 teaspoon powdered ginger
1/8 teaspoon cinnamon
1 tablespoon lemon juice
1/4 teaspoon salt
3 tablespoons cornstarch
3 tablespoons cold water
1 prepared baked pie shell

Steps:

  • Combine mango nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil over low heat.
  • Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
  • (Or you can cook in microwave oven stirring ever minute for 5 minutes total.).
  • Cool.
  • Combine with bananas and pour into baked pie shell.
  • Chill. Serve with whipped cream.

Nutrition Facts : Calories 199.2, Fat 7.6, SaturatedFat 1.9, Sodium 190.4, Carbohydrate 32.1, Fiber 1.6, Sugar 16, Protein 1.7

Tips:

  • To ensure a smooth and creamy texture, make sure the cream cheese and heavy cream are at room temperature before beginning.
  • For a more intense ginger flavor, use freshly grated ginger instead of ground ginger.
  • For a sweeter pie, add an extra ¼ cup of sugar to the filling.
  • If you don't have a kitchen torch, you can brown the meringue topping under the broiler on low for a few minutes, watching closely to prevent burning.
  • For a gluten-free pie, use a gluten-free graham cracker crust or make your own using almond flour or oats.

Conclusion:

With its vibrant flavors and creamy texture, this Ginger Mango Cream Pie is a delightful treat that is perfect for any occasion. The combination of sweet mango, tangy ginger, and creamy filling is sure to tantalize your taste buds. Whether you're a fan of tropical flavors or simply looking for a unique and delicious dessert, this pie is sure to impress.

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