Mango cheese pie: something between a cheesecake and a custard

It has a graham cracker crust and it is baked but at a lower temperature and without the baine marie. It has all the traditional ingredients for a cheesecake — cream cheese, cream, sugar and eggs. Yet, it is not a cheesecake. It’s a pie that is not as dense as a cheesecake yet it is richer and more substantial than a custard. And it has bits of fresh mangoes in it.

casaveneracion.com Mango cheese pie

Wherever did the idea come from? Panic and desperation. Sam had been hankering for a cheesecake; Alex wanted a mango cheesecake. But I had only one 250-gram block of cream cheese and I usually use twice as much when making cheesecake. So, I decided to take a gamble. Halve the cheesecake recipe somewhat, add chopped fresh mangoes and hope that the natural juices of the mango wouldn’t ruin the result. The gamble paid off very handsomely. The mango cheese pie was good.

Recipe: Mango cheese pie

Ingredients

  • 3/4 c. of crushed graham crackers
  • 1/4 c. of melted butter
  • 1 tsp. of sugar
  • 250 g. of cream cheese, at room temperature
  • 250 g. of all-purpose (single) cream (about a cup)
  • 2 eggs
  • 1/2 c. of sugar
  • 1/4 c. of flour
  • 1 ripe mango, cut into 1/2-inch cubes

Instructions

  1. Preheat the oven to 310F.
  2. Toss together the crushed graham crackers and 1 tsp. of sugar. Pour in the melted butter and mix. Press into the bottom and halfway up the sides of an eight-inch pie pan. Stick in the freezer to harden.
  3. Beat the cream cheese until light. Add the sugar. Beat to incorporate. Add the eggs. Mix until smooth. Add the flour. Mix until evenly absorbed. Pour in the cream. Stir until the mixture is uniformly smooth. Stir in the mango cubes.
  4. Take the crust out of the freezer. Pour in the filling.
  5. Bake at 310F for 50 minutes or until firm but the center still a bit jiggly. Cool to room temperature then chill for a couple of hours before cutting and serving.
  6. casaveneracion.com Mango cheese pie

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): Makes one 8-inch pie to serve 8

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Comments

  1. Michelle says

    hi connie, what would be the equivalent of all purpose cream here sa US? would that be heavy cream? or whipping cream? Thank you!

  2. ivy says

    what do you mean by all purpose cream single? what’s an example of that in terms of brand? and what’s a double cream? been wanting to know that, want to try baking too. thanks

  3. Eirene says

    Hi Ms. Connie…Thanks for the recipe, i have tried this last 2 weeks ago and it went out so good…i wonder if its also ok if i could use dried mangoes.
    Mas ok po ba ang dried mangoes kung gagamitin sa mango squares than mango cheese pie. Thanks for po pala for mentioning whipping cream…medyo mahal kc ang all purpose cream dito sa amin. thanks

  4. Heidi says

    Hello, Ate Connie! I recently discovered your website and now I’m a fan!

    Your mango cheese pie looks so mouth-watering! I love custardy desserts, and my husband loves cheesecake so I thought this would fit the bill. Anyways, I tried making this last night even though I was a little nervous because baking intimidates me. My cheese pie didn’t turn out like the picture did with that custardy top, and I think it’s because I overbeat the filling! Nevertheless, it still tastes good! It’s definitely a lighter version of cheesecake, and I like that since I’m not much of a cheesecake fan. It is so good that me and my daughter ate it warm!

  5. april says

    Hi Ms. Connie tried baking this today and it turned out okay but the top didn’t look like the picture of your pie. I even turned up temp. to 350F the final 5 mins. hoping for a browned top like yours, but it did’nt. How do you make it brown and get that yummy look? Thank you and your website help a lot!

    • says

      Hi Debbie, my advice is for you to read about turbo broilers in general and how they work. Then, read your own turbo’s manual. Then, you’ll have the most accurate answer for your question. :)

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