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| Mango
Cream Cheese Pie |
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| If your crazy
for mangoes, your gonna luv dishere pie --- cheesecake
taste and mangoes all in one --- ooh! A pieces of heaven
on Earth! I guarantee after one taste your not gonna have
any leftovers. Everybody whose tasted this pie loves it.
This recipe was developed in my kitchen when I had so
many ripe mangoes to use because I hated to see them go
to waste. Unbaked 9-inch deep dish pie shell 4 cups mangoes, peeled and sliced (Hayden, Pierri, Chinese, Common, any kine real ripe ones) 1/2 cup sugar 1/4 tsp. salt 2-1/2 Tbsp. Tapioca 8 oz. pkg. cream cheese, softened 1/2 cup sugar 2 eggs 1/2 tsp. vanilla extract (or orange, pineapple, lemon, etc. use your imagination) Sour cream and nutmeg to top and garnish Preheat oven to 425 degrees. Mix together gently, mangoes, sugar, salt and tapioca. Let blend for 5 minutes before spooning into pie shell. Pour mango filling into the pie shell and bake for 15 mins. Meanwhile, combine the cream cheese, sugar, eggs, and vanilla. Beat until smooth. Remove the pie from the oven. Lower the oven temperature to 350 degrees. Spoon the cream cheese mixture over the top of the pie. Put the pie back in the oven and bake for an additional 30 mins. Remove from oven, and allow to cool completely. Spread sour cream on the top in a very thin layer, and sprinkle the top with nutmeg. |
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