Roasted Mangoes and Cream Pie
Did you know there are more than 500 varieties of mango? With tasting notes that range from coconut-like to sweet-tart and even to those that are reminiscent of Champagne, the mango is the baker’s flavor-packed secret. We roasted ours with a honey-orange mixture to add notes of caramel and citrus and then alternated the fruit with a light cream cheese base to create stunning layers.
Roasted Mangoes and Cream Pie
Makes 1 (9-inch) deep-dish pie
Ingredients
4 cups (630 grams) ½-inch-chopped peeled fresh mango (about 3 medium mangoes)1 tablespoon (21 grams) honey1 tablespoon (15 grams) fresh orange juice1 tablespoon (14 grams) unsalted butter, melted¾ cup (180 grams) cold heavy whipping cream1 teaspoon (4 grams) vanilla extract*¼ teaspoon kosher salt8 ounces (226 grams) cream cheese, room temperature1 cup (120 grams) confectioners’ sugarGraham Cracker Crust (recipe follows)1 medium fresh mango (210 grams), peeled, seeded, and cut into ⅛-inch slices
Instructions
Preheat oven to 400°F (200°C). Linea rimmed baking pan with parchment paper.
On prepared pan, place chopped mango.
In a small bowl, whisk together honey, orange juice, and melted butter. Brush fruit with half of honey mixture.
Bake until caramelized, about 30 minutes. Stir, and brush with remaining honey mixture. Bake for 10 minutes more. Let cool slightly, 5 to 7 minutes.
Transfer roasted mango to the container of a blender; process until smooth. Transfer to a medium bowl.
In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium speed until medium peaks form, 5 to 7 minutes. Beat in vanilla and salt. Transfer to another medium bowl.
Clean bowl of stand mixer. Using the paddle attachment, beat cream cheese and confectioners’ sugar at medium-low speed until smooth, about 3 minutes. Fold in whipped cream. Fold ½ cup (116 grams) cream cheese mixture into mango purée just until combined. Spread ¾ cup (206 grams) mango mixture in bottom of prepared Graham Cracker Crust. Spread ¾ cup (174 grams) cream cheese mixture on top. Repeat layers with remaining mango mixture and remaining cream cheese mixture. Cover and refrigerate overnight.
Arrange mango slices on top of cold pie as desired. Using a hot dry knife, slice pie, and serve cold.
Notes
*We used Heilala Pure Vanilla Extract.
Graham Cracker Crust
Makes 1 (9-inch) crust
Ingredients
2 cups (260 grams) finely ground graham crackers6 tablespoons (84 grams) unsalted butter, melted3 tablespoons (42 grams) firmly packed dark brown sugar¼ teaspoon kosher salt
Instructions
Preheat oven to 350°F (180°C).
In a large bowl, stir together all ingredients until well combined. Press mixture into bottom and up sides of a 9-inch deep-dish pie plate.
Bake until set and fragrant, 10 to 12 minutes. Let cool completely on a wire rack.
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