The day we learned that Red Ribbon Bake Shop had phased out its Mango Cream Pie was a sad day. The Mango Cream Pie was one of the two reasons we patronize Red Ribbon, the other reason being its chicken empanada. It was especially disappointing for my younger daughter, Alex, who loves Red Ribbon’s Mango Cream Pie to bits. I told her I’d learn how to make something like it. Not one exactly like it because I never really liked the topping with the thin layer of gelatin but something with a nice crust, a gooey filling, a cream topping and lots of fresh mangoes. In theory, I knew how I’d do it. The question was whether the theory could be successfully translated into reality. Last Sunday, we found out the answer and the answer was delicious.
This is a pretty long recipe. The dessert requires quite a lot of work but you can take breaks in between. The pie needs to be chilled twice before it can be fully assembled so you can watch a movie or two in between. If you feel it’s too much work for an everyday kind of dessert, you still might want to consider making a batch or two over the holidays.
This entry contains over 30 photos. I’ve spread the photos and cooking instructions over four pages to make the pages load faster.
The crust
In a mixing bowl, cut a chilled 225-gram block of butter into small pieces. Over the butter, sift two cups of flour and half a cup of powdered sugar.
Mix everything together until they resemble coarse crumbs. I did by hand but you can use two knives or a pastry cutter.
Press the mixture into a square glass baking pan and bake the crust in a preheated 350oF oven for 30 minutes.
That’s the top of the baked crust.
And that’s how it looks from the sides.
The custard filling
In a pan, place 2 cups of milk with 1/3 cup of flour.
Mix them together and cook the mixture over medium heat. When the mixture starts to boil (it’ll thicken at this point), lower the heat, cover the pan and simmer the mixture for seven minutes.
While the flour and milk simmer, place two egg yolks and and one egg white in a bowl (reserve the remaining egg white for the cream topping) with half a cup of sugar.
Beat the eggs and sugar together until the mixture is light and creamy.
Poured half of the thickened flour-milk mixture into the egg-sugar mixture.
Mix them until blended.
Pour the egg-milk mixture into the pan with the remaining half of the thickened milk-flour mixture.
Mix to blend. Bring to the boil, cover and simmer for another seven minutes.
Pour the custard over the baked crust.
Smoothen with the back of a spoon.
Cool to room temperature. Cover with cling film and chill the in fridge for a few hours.
The cream topping
Beat the remaining egg white until stiff peaks form (see stages in beating egg whites).
In another bowl, beat a cup of chilled cream until double in volume.
Fold the egg whites with the cream. You can do this by hand or with an electric mixer set to low. Do not overmix so as not to destroy the air bubbles in both the egg white and the cream.
Pour the cream over the cooled custard. Use a spatula to spread the cream to the sides and corners.
Cover with cling film and chill for a few hours.
Garnish with fresh ripe mangoes
Cut some fresh ripe mangoes and discard the stones. You only see two mangoes in the photo above but I actually used three after I discovered that two weren’t quite enough.
Use a baller to scoop out the fruit flesh…
… to create half spheres, rounded on one side and flat on the other.
Using a teaspoon, arrange the mango half-spheres on the chilled pie.
Keep the mangoes as close together as possible.
My older daughter, Sam, was taking the photos at this point and she made me promise that I’d post the one above that shows how one piece of mango slipped off the teaspoon and landed on the cream in an awkward angle. Well, in the spirit of keeping things real, there’s the photo.
That’s how the assembled mango cream pie looks like.
And that’s Alex attacking it.
The verdict? Everything tasted great but… Yes, there’s a but. Two, actually. The crust was too thick and the cream topping was too thin. Next time, I’ll use only half as much ingredients for the crust and twice as much for the cream topping. In fact, I might as well double the amount of custard too.
hmmmmmnn… namnam…. sawa na ako sa easy to prepare but boring mango float… maganda to pang-impress sa hubby ko… hmmmnnn…. mangga na lang kulang sa pantry… makabili nga… hehehe!
Ms Connie very impressive ang step by step na procedure mo ha… very detailed.. nakakainspire magluto… Tatumbling na talaga ako kung may magtanung pa kung bakit di nakapost ang recipe mo and kung pumalpak pa dahil hindi sumunod sa procedure… LOLZ!
Wow… that is a process, but it looks worth it!
Chexy, hay sabay tayo mag-tumbling hahahaha If only people would read through before posting requests like that… sigh.
It’s delicious, Haley. The experience of eating it makes all the effort worth it.
Once again, another WOW! Mahaba ang process, but who says good things like these have to be rushed? As my students used to say, “Teacher, art cannot be rushed.” Salamat na naman, Connie meron na naman akong bagong natutunan!
Btw, pls check your email… nag-email ako sa iyo!
ms connie i mixed powdered milk sa crust… hehehe! parang baked polvoron… hehehe! masarap naman ang pinagtripan kung gawin..hehehe!
Wow! grabe sa sarap to ah! another to-die-for dessert!
problema lang is walang Philippines mango here in Kuwait…kung meron man for sure ubos agad 
I know the title is MANGO CREAM PIE but in the absence of good mango like ours, anu bang magandang i-substitute na fruit?
salamat sa tyaga ms. cons! super galing ang step by step photos and procedure!
Ms. Connie, medyo stupid question po. Why does the butter for the crust need to be chilled? Doesn’t this make it much more difficult to mix with the flour and powdered sugar? Di po ba puwedeng melted butter (not melted cooked but room temperature melted) yung gamitin?
I will, Crisma. Busy lang grabe.
Nice idea, Chexy.
Sam, canned peaches.
Cats, so the mixture doesn’t turn into cookie dough.
Wow ang sarap naman!!!
Ma trabaho pero siguradong sulit
Basta philippine Manga tlagang gusto ng hubby ko kya lang i cannot find our philippine mango here . madalang lang sa filipino store
thailande mangoes meron and mangoes from brazil pero di sing sarap ng manga natin tas mahal pa
siguro subukan ko peaches good idea! mmmm….
salamat po sa step by step recipes!!!!
More powers!!!
i agree with you, i am also a fan of the red ribbon’s mango cream pie! i really wish they would bring it back
sarap naman, ms.connie! ganun pala gumawa ng crust! ahihihi! goodbye, graham crackers!
thank u for posting the step by step process.
hi ms. connie,
maybe you can fold in some chopped mangoes into the custard for an added mango ompph… elevate the mango flavor.
wish i can make this for my hubby… but the ripe mangoes in winnipeg comes from mexico. just doesn’t taste right!
Oh my! I didnt know Red Ribbon phased out Mango Cream Pie. That is my favorite dessert!
I dont know if I can make it”. I’m impress you made it! I wish I can make the same kind to impress my family this Christmas season…
Sarap!!! Bake na me!!!
Ms. Connie,
Re: Double the custard–I’m sure Speedy will be smiling from ear to ear.
the mango cream pie is available at red ribbon when the fruit is in season
i was able to buy several months back (summer). it is also a family favorite
thanks for the recipe. i will give this a try
nakaka-gutom naman yang mango creampie. wala bang free taste? he he
Hi Ms. Connie,
I’m not a cook but my 4-yr old daughter saw this ad on tv where the mom is demonstrating how to make a mango cream pie using graham crackers. She asked me to make one for her and did not give me ‘peace’ until I said ‘Yes’ altho I really don’t know how to do it. So I ‘googled’ to know the procedure for this. Thanks to you this is the only site with the real “step-by-step” procedure, with pictures pa! I have no problem that you used flour instead of graham crackers. But since my daughter liked the cracker, can I substitute it here? Btw, can we make a pie crust without baking?
Newbie, yes, you can substitute. Just mix crushed graham crackers with melted butter. And that doesn’t require baking. You can use the peaches and cream recipe as a guide.
Ms. Connie thanks for this recipe. I’ve tried a few of your posted recipes and they all turned out fine
I especially love your Buko Pandan recipe. I used frozen buko kc mahirap humanap ng fresh buko dito (Canada). I will definitely try this one..siguro sa summer na kc walang Philippine/Asian mango dito pag winter.
Thanks again…and keep your yummy recipes coming!
hi connie!!
i soooo love red ribbon’s mango cream pie.i just noticed that you did’nt top it with clear gelatine like d one at red ribbon.
do you have a technique that you can share on how to top it with clear gelatine,like,do you need to cool it a bit before pouring it over d top of d mango cream pie or do you have to wait for d jello to be somewhat formed before pouring it on top of d pie?
thanks in advance,connie!!!! HAPPY HOLIDAYS!!!!
Ms. COnnie thanks a lot for this recipes. this is exactly the recipe i was looking for the mango cream pie of red rebbon. i really like this pie. thanks!
Beth, actually, I don’t like the gelatin part so I never really thought about how to include that.
sige,i’ll try it without d gelatine.my fear kasi,connie,is that it might mix with d cream filling.sayang kasi with all that preparation, biglang magiging mushy becoz of d gelatine.
thanks,connie,a blessed and blissful new year to you!!!!
Beth, so long as the cream has been sufficiently chilled prior to beating, it’ll be firm enough not to sink with the weight of the mangoes.
i’ll remember that tip.
thanks again,connie!!!!!
hi connie! =)
i’m new to the world of cooking and baking… just recently, i can’t seem to stop myself from trying out great recipes. i’ve found joy and relief from stress everytime i cook or bake something pleasing to the tastebuds. and since i’m a nurse, my parents and my sisters (also my food critics), started calling me CHEF nurse! hehehe… they love my cooking! =)
i first visited your site when i googled for coconut macaroons. and i have to say, i was successful in coming up with a great tasting coconut macaroons. many thanks!
this recipe looks so delicious… i’m going to start making this as soon as possible. will update u soon… keep those delicious recipes coming! =)
hello po,ask ko lang po anong brand po ng butter ginamit nyo?
I use Queensland these days.
hello, its look amazing and masarap…im just wondering, im kind of afraid to use fresh egg whites without cooking it…any alternative..can i ommit it instead, i just use cream nalang…and by the way…if you dont mind, can you post butterscotch pinoy (iloilo) style recipe..im craving for it kasi…i want to buy one kaso ala namang mabili dito so im thinking gawa nalang ako..mukhang pinaglihian ko ata to…hehehe
Yes, you can whip chilled cream until it doubles in volume.
thanks, i must try that..but just to follow-up..any idea about butterscotch cake
Thanks for a detailed, step-by-step description/photos. I will try this.
hi Ms. COnnie thanks a lot for this recipes. this is exactly the recipe i was looking for the mango cream pie of red rebbon. i really like this pie. thanks!
Hi Ms. Connie !
I tried this today … I don’t usually do desserts without my husband kasi matrabaho nga .. but since he is tired at work today , I decided to surprise him with your mango cream pie ! And wow! I am so p^roud kasi sobrang ngustuhan nya!!
Thank you! ^_^
Don’t worry, very soon, I’ll have easy desserts in the blog.
I’m sick of too ma-trabaho dishes too hehehe
Hi Ms Connie,
Thanks for this recipe. Me and my wife love this pie when we were still in the Philippines. This should make a good surprise on Mother’s Day. I hope it wont be a disaster in the kitchen on Sunday.
Thanks again!
Mike
would it make sense to use a pie dish instead? it would thin out the pie dough as it is spread around the dish, unlike the baking pan…
We don’t like thin.
hi…just want to ask what cream did you use..is it all purpose cream or whipping cream?…and which one is better to use…the baked crust or graham crackers…any difference with the taste?thanks ms. connie…
It’s all purpose cream.
Re: crust. I have a similar recipe called Mango Royale which uses the Graham cracker crust. But since the filling for the two recipes is NOT the same, I can’t make comparisons.
Good Day Ms. Connie,
hi ms connie, been reading ur blog for about three months now. and i love ur blog soooo much. since then, im happy that my husband loves what i cooked and he love me more bcoz of you,thanks to you,hehehe..
Ms connie just wanna ask, can i use turbo boiler/conviction oven instead of regular oven for baking? i only use the broiler when making lechon kawali or turbo chicken and i dont have any idea if i can use it for baking. any idean naman….
we dont own an oven and i really want to bake cookies or pie for my son. the only pie i can make is the mango float or the some no-bake cakes or pastries. and sometimes my son gets annoyed if i cannot make him cake that involves using oven.
Yes, you can. A turbo broiler is a small convection oven.
hi ms connie, just want to ask about the milk you used in this recipe… did you use evaporated milk in cans or any full cream or even low fat will do? im planning to make this on my dad’s bday this feb 3..
Not that I remember exactly — this entry is kinda old. But, as a rule, I use the pour-and-drink kind of milk in cartons. We use 98% fat free milk at home but full cream will make the filling even tastier.
hi again miss connie,
i tried this the other week it was heavenly! i made some alterations though.. i puree some mango and mixed it with the cream. ang sarap!!! everyone loves it..it will be a party favorite (a staple party dessert too..) in the family.. thank you for the idea
ang hirap pala gawin nito! (kasi ang daming ingredients haha) will stick to graham cakes.
I don’t know if you’ve tried Conti’s mango cream pie, alam ko madami na silang branches eh. It’s what made me fall in love with everything mango.^ ^, And if you by chance get to eat there, try the mango yoghurt dressing, ang sarap sa salad!
I tried their mango cake, not the pie. The nearest branch is in Katipunan, I think, Blue Ridge area — malayo din hehehehe
Hi!
First time to comment. I was googling for a recipe and your site came up. Been reading your blog for a while already though 
I want to try this one but with changes. And will go more for a cream layer already laced with mango flavor and no custard, too heavy I think for the crust. Or maybe fresh mango puree. Whatever works. But I’m excited already 