Mango Cream Cheese Pie
A graham cracker pie crust filled with cream cheese, whipped cream, and diced mangos. Topped with toasted coconut for added tropical flavor.
Yield: 8
Calories: 328kcal
Materials
- 8 oz. cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp. vanilla extract
- 8 oz. frozen whipped topping*
- 15 oz. can diced mangos, drained
- 1 9" graham cracker crust, homemade** or purchased
- 1/2 cup toasted coconut (optional)
Instructions
- Beat cream cheese, sugar, and vanilla until smooth and creamy.
- Fold in frozen whipped topping until thoroughly mixed.
- Fold in mango until evenly distributed. Pour into prepared pie crust and chill for at least 3 hours.
- To toast coconut, spread layer on cookie sheet. Place under broiler until golden brown. Let cool 10 minutes and sprinkle on top of pie. Enjoy!
Notes
*You can substitute the frozen whipped topping with homemade whipped cream as follows: 1 cup heavy whipping cream, 2 Tbsp. powdered sugar, and 1/2 tsp. vanilla extract. Beat on high speed in chilled bowl until stiff peaks form.
**See blog for Homemade Graham Cracker Crust.
If you forgot to set out the cream cheese to soften (like I often times do), you can microwave it in 15 second increments until soft.
Nutrition
Calories: 328kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 211mg | Potassium: 200mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1006IU | Vitamin C: 20mg | Calcium: 71mg | Iron: 1mg