| Level: | Easy |
| Total: | 4 hr |
| Prep: | 35 min |
| Inactive: | 3 hr |
| Cook: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 cups sifted flour
- 1/2 cup macadamia nuts, crushed
- 1 cup cold butter or margarine (2 sticks)
- 8 ounces heavy cream
- 1 teaspoon sugar
- 1/2 teaspoon vanilla extract
- One 8-ounce package cream cheese
- 2 envelopes gelatin
- 1 cup boiling water
- 1 cup sugar
- 1/4 teaspoon salt
- 4 tablespoons lemon juice
- 5 cups peeled and chopped firm, ripe mangoes
Instructions
- For the crust: Preheat the oven to 350 degrees F. Put the flour into a bowl. Add the nuts and mix together. Cut the butter into cubes and add it to the bowl. Using your hands, incorporate the butter into the flour and nuts. Then, press it into a 9- by 13-inch pan. Bake for 20 to 25 minutes. Allow the crust to cool to room temperature before adding the cream cheese filling.
- For the filling: Add the heavy cream, sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Start mixing on low, and then turn to high speed and mix until it forms stiff peaks. Set aside in a bowl.
- Switch to the paddle attachment on your stand mixer. Add the cream cheese and beat until smooth, starting on low speed and increasing to high. Then, add the whipped cream to the bowl with the cream cheese and stir to incorporate. Spread it over the cooled crust and refrigerate for 1 hour.
- For the topping: Sprinkle the gelatin into a bowl with 1 cup cold water. Whisk to dissolve the gelatin. Then add the boiling water, sugar and salt. Stir until the sugar is dissolved. Add the lemon juice and stir to combine. Then add the mangoes and chill for a few minutes until the gelatin begins to set. Pour the mango topping over the cream cheese and refrigerate until firm, about 2 hours.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 592 |
| Total Fat | 40 g |
| Saturated Fat | 22 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 34 g |
| Protein | 7 g |
| Cholesterol | 105 mg |
| Sodium | 158 mg |
| Serving Size | 1 of 10 servings |
| Calories | 592 |
| Total Fat | 40 g |
| Saturated Fat | 22 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 34 g |
| Protein | 7 g |
| Cholesterol | 105 mg |
| Sodium | 158 mg |
Reviews
I’ve had mango cakes, mango crepes, mango parfaits, you name it, I’ve tried anything with mangoes, since it’s one of my favorite fruits. This is by far the best homemade recipe with mangoes. The whole family LOVED it. I’m absolutely making this again! Thank you Sam Choy! Mahalo!
Love it, so ono
AMAZING!!!!!!!!!!!!
My best friends birthday party. I didn’t have enough ww pastry flour, so I used 1/2 C coconut flour, and about 3/4 oat flour to complete the 2 cups. Hmmm… coconut? I subbed 1/2 cup coconut oil for 1/2 the butter. Then… on a trend… used TJ’s thick coconut cream instead of dairy whipping cream mixed in with the cream cheese. Finally, I used canned mango so I cut the sugar down to 1/2 a cup. Results? What goes better with mango than coconut!?
I just finished my 1st attempt & I’m really glad I read everyone’s comments. I added 1/4 cup of sugar to the crust, 3 tablespoons of sugar to the cream filling & used 3 cups of fresh mango plus 2 cups of crushed pineapple for the topping. The gelatin was taking a little long to set so I put it in the freezer for 40 min., stirring every 10 min. It turned out great!
well I was totally looking forward to making this even saved it on my DVR. BUT, like everyone said before needs more sugar! not even could my diabetic mom test to high for this!!! and that says a lot. not only that be papered to buy at least 10 to 15 mango’s or so making sure they are ripe….it was a lot! I’m a little disappointed, but am sure with a little tweaks I’ll make it my own.
Being from Hawaii. this is typical of creme cheese pies in Hawaii, I personally find them to heavy on the creme cheese, and rather bland, I made mine with more sugar to the cream cheese somewhere’s near a cheese cake level and added a splash of Koloa Spiced Dark rum. and also instead of gelatin I made a mango curd. and also used a more known Hawaii Mac nut shortbread crust and put my spin and after cooling the crust coated it in a dark chocolate ganache and chilled and then proceeded to fill with CC mixture(with 1/4 cup sugar and then finished with Mango curd. and edged with whipped cream and shaved dark Chocolate. way more Ono, IMO!
The mango toppling tasted great but everything else was disgusting. The crust was chalky and tasteless. The cream cheese filling tasted like pure cream cheese, it needed more sugar.
I added more sugar and it was pretty good but next time I’ll add more. 3 mango were enough.
Everyone loved it, except my husband. I agree it might need just a touch more sugar. I also plan to make it again with a couple of adjustments. First I think the crust might be a little easier if the butter is not cold and hard. I will try it it with semi softened butter. Also I think I will cut the gelatin mixture in half. I felt it was to much and it took away from the mango.