Mango-Coconut Pie With Mango Coulis

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Servings: 8 Difficulty: Intermediate
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A tropical summer dessert featuring a creamy mango-coconut filling in a buttery graham cracker crust, topped with fresh mango coulis.
Mango-Coconut Pie With Mango Coulis recipe image

This Mango-Coconut Pie is the ultimate tropical escape in dessert form. The base is a crisp, buttery graham cracker crust that provides a sturdy foundation for the luscious filling. Inside, you’ll find a rich, smooth mixture of sweet mango puree and coconut cream, studded with toasted coconut flakes for delightful texture. The pie is finished with a vibrant, glossy mango coulis that adds a burst of fresh fruit flavor and visual appeal. ItâÂÂs a refreshing yet indulgent treat that balances sweetness with tartness perfectly. Ideal for summer gatherings, potlucks, or when you need to satisfy a craving for something exotic. Serve chilled for the best experience.

Mango-Coconut Pie With Mango Coulis recipe image
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Mango-Coconut Pie With Mango Coulis

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 441.8

Description

This Mango-Coconut Pie is the ultimate tropical escape in dessert form. The base is a crisp, buttery graham cracker crust that provides a sturdy foundation for the luscious filling. Inside, you&# 226;ÂÂll find a rich, smooth mixture of sweet mango puree and coconut cream, studded with toasted coconut flakes for delightful texture. The pie is finished with a vibrant, glossy mango coulis that adds a burst of fresh fruit flavor and visual appeal. ItâÂÂs a refreshing yet indulgent treat that balances sweetness with tartness perfectly. Ideal for summer gatherings, potlucks, or when you need to satisfy a craving for something exotic. Serve chilled for the best experience.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. In a medium bowl, mix graham cracker crumbs, melted butter, and half of the toasted coconut until the mixture resembles wet sand.
  3. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
  4. Bake the crust for 8-10 minutes until lightly golden. Remove from oven and let cool completely.
  5. In a blender or food processor, puree ripe mango flesh until smooth.
  6. In a saucepan, combine mango puree, coconut milk/cream, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens slightly (about 5 minutes).
  7. Stir in the remaining toasted coconut into the mango mixture.
  8. Pour the filling into the cooled crust and smooth the top.
  9. Refrigerate for at least 2 hours until set.
  10. For the coulis, simmer remaining mango puree with a little sugar and lemon juice until thickened, then strain if desired.
  11. Drizzle coulis over slices before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 441.8kcal
% Daily Value *
Total Fat 32.9g51%
Saturated Fat 20.9g105%
Cholesterol 111.3mg38%
Sodium 1737.5mg73%
Total Carbohydrate 5.1g2%
Dietary Fiber 1.6g7%
Sugars 2.9g
Protein 31.1g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mango, coconut, pie, coulis, dessert, tropical, graham cracker, crust, summer, creamy, sweet, fruit, baked, chilled, easy, homemade, party, snack, treat, vegetarian, glaze
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