Need we say more than Mango Passion Fruit Cream Pie? Fresh mangoes tossed in passion fruit curd, on top of a light and airy no-bake cream cheese filling, nestled in the perfect graham cracker crust. Yep! Summerly heaven in a pie dish. Adapted from my Mom’s no-bake cream cheese pie.
Why You Will Love This Recipe!
Yes, it's glamorous, but It's also fast and easy, which is a good thing because your friends and family will beg you to make this mango passion fruit cream pie on repeat. It's also cold, refreshing, and lightweight for summer deliciousness that won't weigh you down.
Ingredients
Graham Cracker Crust - head here for all the tips for the perfect graham cracker crust
- Honey Maid Graham Crackers
- Butter - I am partial to Darigold and Meadowgold brands
- Powdered Sugar
Cream Cheese Filling
- Cream Cheese - full fat
- Powdered Sugar
- 1 tsp vanilla
- One whole lemon
- Sour Cream
- Heavy Whipping Cream - I always choose Darigold 40% Fat Heavy Whipped Cream.
Passionfruit Curd
- Granulated Sugar - (200g)
- 6 Egg - you will need the yolks
- Passion Fruit Pulp (160ml) from fresh or frozen fruit, de-seeded.
- Butter - both salted or unsalted work, this will be cut into cold 1” cubes
Fresh Altufo Mango
- 4-5 Altaulfo Mangos, pronounced: "A-tool-fo". These mangos start out green and are ready and ripe when they are yellow.
How To Make This Recipe
Step One - The Perfect Graham Cracker Crust
- Pulse graham crackers in a food processor until coarsely crushed.
- Add 140g melted butter and blend with a fork.
- Press into the bottom of a 9-inch pie plate. I use the back of a drinking cup to shape against the pie plate.
- The crust should be about a ½” thick.
Step Two - The Cream Cheese Filling:
- In a stand mixer, equipped with a whisk, mix room-temperature cream cheese, and powdered sugar until smooth. Add lemon juice, vanilla, and sour cream. Mix until combined well and no lumps are visibly remaining.
- Add heavy cream, and beat until firm peaks form, stopping to scrape down the sides with a rubber spatula.
- Layer onto the graham cracker crust, then place in the refrigerator to chill. This makes a delightful, light and airy filling.
Step Three – Passionfruit Curd:
- In a heavy bottom sauce pot, combine sugar, and egg yolks that have been pressed through a fine mesh sieve. Whisk together thoroughly.
- Add passionfruit pulp from fresh or frozen passion fruit that has been de-seeded. Strain seeded pulp through a fine mesh sieve to remove the crunchy seeds.
- Heat the sugar, yolks, and passion fruit pulp to just below simmer, between 150°-160°F, stirring constantly for about 6-8 minutes. It will be done when you can draw a line through the curd on the back of a spoon or rubber spatula.
- Remove from heat, then promptly stir in cold cubed butter to quickly cool the curd and to emulsify the ingredients together. Add butter in thirds, stirring until fully integrated. Cover and cool until ready to use.
Step Four - THE FINAL PIE!
- Toss curd with 4-5 freshly cut mangos (2lbs/907g) until well coated, layer onto whipped cream cheese layer right before serving.
- Store the pie in the fridge, covered 2-4 hours before serving. Enjoy!
Make Ahead Tips and Tricks
- You can prepare the pie and the curd 1 day in advance and store them in the fridge. On the day of serving, you can combine the freshly cut mangos with the passionfruit curd, then layer it onto the chilled pie. Chill to set, then serve!
- Freeze! You can make the crust and cream filling ahead and freeze it. Perfect for when it's your turn to bring a pie to a dinner party, it also makes traveling to an outdoor picnic manageable too! Freezing allows successful travel time to get where you are going and arrive with a cold pie ready to eat. Or simply enjoy it as an ice box pie. Top it right before serving.
- Presentation - everyone loves a good presentation. It's so pretty to see this pie in all its glory fully topped with beautiful fruit. Consider slicing the bare pie, transferring each slice to a plate, then topping each slice to avoid that awkward mess in the pie plate.
Equipment
- Stand Mixer equipped with a whisk or a hand mixer
- Medium mixing bowl
- Food processor or Ninja Express Chop
- Deep dish ceramic Pie plate or aluminum pie tin
- Large and small rubber spatula
- Glass mason jar or drinking cup
- heavy bottom sauce pot
- Wire whisk for stirring curd
Different Types of Mangos
Let's focus on the two most common mangos found regularly in grocery stores.
Ataulfo Mango - Pronounced "A-tool-fo" is unique and sought after, also referred to as the Honey mango or Honey Love. This is the mango that I like to use for the mango passion fruit cream pie because of its smooth texture and flavor notes, plus, it less fibrous to cut than the Tommy Atkins variety. The Ataulfo is vibrant yellow fruit when ripe, is smaller, and has a thinner pit than other varieties. It is pleasantly sweet and creamy and nearly fiberless! This is my pick for pies, salsas, salads, tacos and more.
Tommy Atkins Mango - This is the mango most commonly imported into the US, typically from Mexico (originating in Florida), sometimes labeled the Romina mango. Tommy Atkins mangos are medium to large fruits with an oval or oblong shape and dark red-blushed skins, with green and orange or yellow highlights. They have fibrous, firm golden flesh with a mild, sweet flavor. Ranking 3 out of 5 in flavor, they are very disease-resistant, making them popular. Although I still use these mangos, Ataulfo are my first choice, both can be commonly found at Costco and local grocers.
Mango Passionfruit Cream Pie
Ingredients
Graham Cracker Crust
- 3 cups Honey Maid graham crackers (280g/9.8oz), crushed
- 1 ¼ sticks of butter (140g), melted
- 3 tbs powdered sugar (24g)
Cream Cheese Filling
- 8 oz cream cheese (226g), softened at room temperature for 1-2 hrs.
- 1 cup powdered sugar (130g)
- 1 teaspoon vanilla (5g)
- 2 tbs freshly squeezed lemon juice (28ml), of one whole lemon
- 3 tbs sour cream (63g)
- 1 cup heavy cream (240g), whip until firm peaks. Darigold 40% Fat Heavy Whipped Cream.
Passionfruit Curd
- 1 cup granulated sugar (200g)
- 6 egg yolks (200g)
- ½ cup passionfruit pulp (160ml) from fresh or frozen, de-seeded
- ½ cup butter unsalted (113g), cold, cut into 1” cubes
Instructions
Step One - The Perfect Graham Cracker Crust
- Pulse graham crackers in a food processor until coarsely crushed.
- Add 140g melted butter, blend with a fork or by hand for quicker results.
- Press into the bottom of a 9-inch pie plate. I use the back of a drinking cup to shape against the pie plate.
- The crust should be about a ½” thick.
Step Two - The Cream Cheese Filling:
- In a stand mixer, equipped with a whisk, mix room temperature cream cheese, powdered sugar until smooth. Add lemon juice, vanilla, and sour cream. Mix until combined well and no lumps are visibly remaining.
- Add heavy cream, beat until firm peaks form, stopping to scrape down sides with a rubber spatula.
- Layer onto the graham cracker crust, place in the refrigerator to chill. This makes a delightful, light and airy filling.
Step Three – Passionfruit Curd:
- In a heavy bottom sauce pot, combine sugar, and egg yolks that have been pressed through a fine mesh sieve. Whisk together thoroughly.
- Add passionfruit pulp from fresh or frozen passion fruit that has been de-seeded. Strain seeded pulp through a fine mesh sieve to remove the crunchy seeds.
- Heat the sugar, yolks, passionfruit pulp to just below simmer, between 150°-160°F, stirring constantly for about 6-8 minutes. It will be done when you can draw a line through the curd on the back of a spoon or rubber spatula.
- Remove from heat, promptly stir in cold cubed butter to quickly cool the curd and to emulsify the ingredients together. Add butter in thirds, stirring until fully integrated. Cover and cool until ready to use.
Step Four - THE FINAL PIE!
- Toss curd with 4-5 freshly cut mangos (2lbs/907g) until well coated, layer onto whipped cream cheese layer right before serving.
- Store the pie in the fridge, covered 2-4 hours before serving. Enjoy!
Notes
- You can prepare the pie and the curd 1 day in advance and store them in the fridge. On the day of serving, you can combine the freshly cut mangos with the passionfruit curd, then layer it onto the chilled pie. Chill to set, then serve!
- Freeze! You can make the crust and cream filling ahead and freeze it. Perfect for when it's your turn to bring a pie to a dinner party, it also makes traveling to an outdoor picnic manageable too! Freezing allows successful travel time to get where you are going and arrive with a cold pie ready to eat. Or simply enjoy it as an ice box pie. Top it right before serving.
- Presentation - everyone loves a good presentation. It's so pretty to see this pie in all its glory fully topped with beautiful fruit. Consider slicing the bare pie, transferring each slice to a plate, then topping each slice to avoid that awkward mess in the pie plate.
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