Ingredientes para Mango Creamy Pie
- All Purpose Flour
- Powdered Sugar
- 1 cup (2 sticks) cold unsalted butter
- Cream Cheese
- ½ cup granulated sugar (for crust) + 1 cup granulated sugar (for filling) + ¼ cup granulated sugar (for gelatin)
- 1 teaspoon vanilla extract
- 8 ounces whipped topping (Cool Whip or equivalent)
- Unflavored Gelatin
- Cold Water
- Boiling Water
- 2 tablespoons lemon juice
- Mangoes
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Cómo preparar Mango Creamy Pie
- **Make the Crust:** In a large bowl, combine 1 ½ cups all-purpose flour and ½ cup granulated sugar. Cut in 1 cup (2 sticks) cold unsalted butter using two knives or a pastry blender until the mixture resembles coarse crumbs.
- Press the crumbly mixture into a 9x13 inch rectangular baking pan.
- Bake at 350°F (175°C) for 20-25 minutes, or until lightly golden brown. Let cool completely.
- **Prepare the Cream Cheese Filling:** In a medium bowl, beat 16 ounces cream cheese with 1 cup granulated sugar until smooth and creamy.
- Add 1 teaspoon vanilla extract and mix well.
- Gently fold in 8 ounces whipped topping (Cool Whip or equivalent). Spread evenly over the cooled crust.
- **Make the Mango Gelatin Topping:** In a small bowl, sprinkle 1 packet (1 ounce) unflavored gelatin over ½ cup cold water. Let it bloom for 5 minutes.
- In a saucepan, heat ½ cup boiling water, ¼ cup granulated sugar, and 2 tablespoons lemon juice. Pour the hot mixture over the bloomed gelatin and stir until completely dissolved.
- Gently stir in 2 cups diced fresh mango (or 2 cups canned mango, drained).
- Let the gelatin mixture cool slightly until it begins to thicken (about 10-15 minutes).
- Pour the mango gelatin evenly over the cream cheese layer. Spread to cover.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
178g
Fat
78g
Carbs
20g
