Mango Coconut Cream Pie

Mangos are in season now and a fun way to add deliciousness to summer menus. I had some leftovers from magazine recipe development and decided to use them in a cold dessert. What a fantastic way to cool down after a day outside in the garden and yard. And the beauty of this recipe is that you can utilize any fruit you want, so switch to peaches or nectarines when they hit the market for an equally great meal ending. I used a regular pie crust, but you can use a graham cracker one if you want. It’s no bake and if you have fruit languishing in the freezer that needs to be used, just thaw and get creative. Allow time for it to chill down in the refrigerator before serving and you have dessert done.  

Mango Coconut Cream Pie

Yield: 8 servings

4 large mangos (2 cups), peeled and diced 

6 ounces cream cheese, softened

1/2 cup powdered sugar

1 teaspoon coconut extract

6 ounces frozen whipped topping, thawed

1 (9-inch) single pie crust or graham cracker crust

1/4 cup unsweetened coconut, toasted

Place the mangos, cream cheese, powdered sugar and extract in the bowl of a food processor and puree. Transfer to a mixing bowl and fold in the thawed whipped topping. Transfer to the pie crust and refrigerate at least 4 hours. Before serving, spread the unsweetened coconut on a baking sheet and place under the broiler. Watch carefully until it turns golden brown, around 3 minutes. Let cool for 10 minutes before garnishing, slicing the pie and serving cold.


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