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Mango-Coconut Pie With 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&# 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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 441.8
Dietary: Gluten-free
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
  • 2 cup Graham cracker crumbs
  • 1 Stick Butter, melted
  • 1 Cups toasted coconut
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    In a medium bowl, mix graham cracker crumbs, melted butter, and half of the toasted coconut until the mixture resembles wet sand.
  3. 3
    Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
  4. 4
    Bake the crust for 8-10 minutes until lightly golden. Remove from oven and let cool completely.
  5. 5
    In a blender or food processor, puree ripe mango flesh until smooth.
  6. 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. 7
    Stir in the remaining toasted coconut into the mango mixture.
  8. 8
    Pour the filling into the cooled crust and smooth the top.
  9. 9
    Refrigerate for at least 2 hours until set.
  10. 10
    For the coulis, simmer remaining mango puree with a little sugar and lemon juice until thickened, then strain if desired.
  11. 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
Read it online: https://www.chefs-mate.com/recipe/mango-coconut-pie-with-mango-coulis/