Mango cheese pie
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Filed under Cakes and pastries; My recipes; cheesecake, Fruit pies, fruits, mango
You will need an 8-inch loose bottom pan to make this pie. However, the ingredients for the filling below are enough for a 10-inch pan. We had leftover filling which Alex ate right off the mixing bowl. I should mention that she and I made this pie. 
Ingredients :
For the crust:
1/4 c. of butter
1 c. of all-purpose flour
a pinch of salt
1 tbsp. of sugar
iced water
For the pie filling :
1 225-gram pack of cream cheese
1/2 c. of all-purpose cream
2 eggs
1/4 c. + 1 tbsp. of sugar
1 ripe mango
Baking procedure :
Place the butter in a large mixing bowl and cut into small pieces. Add the flour, sugar and salt. Mix with your hands, rubbing the butter into the flour until the mixture resembles coarse crumbs.
Pour in about 2 tbsps. of iced water, stirring as you do. If the dough does not start to stick together, add another tablespoonful of iced water. Two tablespoonfuls were actually enough when I made the crust earlier. Gather the dough into a ball, wrap in cling film and chill for at least 30 minutes in the fridge.
Unwrap the dough and place between two sheets of baking paper. Roll from the center outward until about an eighth of an inch in thickness. Remove the upper layer of wax paper and invert onto the pie pan (the photo above was borrowed from yesterday’s apple pie).
Arrange the dough so that it fits snugly into the pan (above).
Press the dough against the rim of the pan then carefully pull off the excess (above). Place the prepared crust in the fridge while preparing the filling.
Cut the mango to remove the stone. Scoop out the flesh and coarsely chop. You can do this on a chopping board but the juices might drip off. What I did was to put it in a food processor and pulsed for three cycles. You don’t want to puree the mango; you just want to cut it into small uniform pieces — small enough so as not to be chunky but still large enough to be visible through the cheese and cream mixture.
With an electric mixer (high speed), beat together the cream cheese, cream, eggs and sugar until smooth. Fold in the unstrained chopped mango.
(Alex did the procedures in the last two paragraphs.)
Pour into the prepared crust and bake in a preheated 170oC oven for 30 minutes.
After 30 minutes, turn off the oven. Let the mango cheese pie sit in the hot oven for another hour then take it out and let cool to room temperature before chilling. Thirty minutes in the fridge and it’s ready to serve.
I hope you can see the mango bits in the photo. It was really delicious. I’m getting the hang of this baking thing.
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yehey, connie i’m so proud of you.
a new york times mention sounds like big deal to me. no wonder why your detractors envy you so much. ;p
this sounds like a good recipe. when i get into baking i’ll come back to this one.
hi connie…wow…filipinas magazine…then new york times…
congrats…..enjoy na enjoy ako sa blog mo….mom din ako
with 2 kids….happy new year to you and your family….
Wow! Our very own Connie Veneracion kicking some major butts! Eat your hearts out haters. Who could ever expect that lutong Pinoy would get such recognizion along side American and European cuisines. That’s a wonderful way of wrapping 2006 up and I hope your will have ( if possible) a happier still and more fruitful year. Hmmm, how do young people says it? Oh yeah..You rock! Keep it coming and congratulations.
This pie looks delicious. I am a TH (trying hard) baker myself. I don’t eat desserts but I love making them. I am more of a cupcake baker, I make everything in individual portions. I will definitely try to make this for our media noche. Manila mango is not always available here in US, can I substitute it with different kind of mango? or a preserved mango maybe?
Have a fruitful 2007.
Thanks for sharing this mango cheese pie recipe. Ive never been good in baking but this recipe sounds easy to make…even more sound yummy too. My husband and I are having some friends friends during New year’s eve and I plan to surprise them with this pie for dessert.
By the way, Ive been an avid fan of your website. Even sent u some pictures some years ago with my girlfriends as I celebrated my birthday. Your website trully inspires me to do a lof of home cooking and share it to my fellow pinays here who miss having pinoy food.
THANK U Connie for sharing your time, effort and your recipes to everybody. You’re such an inspiration and youre making all pinoys so proud of your recipes and your stories too
)
Have a great New year ahead.
hello sassy…happy new year…
we enjoy reading your blog….
Wow! That looks great! Since I don’t have a tart pan, I’m thinking of trying it the more ghetto French way “a la galette”.
Like this:
http://www.foodstylernyc.com/nectarinegallette.htm
But, I have a feeling the filling mixture might be too runny to stay still in such a free-form crust, but I’ll let you know how it turns out. Did that pre-baked mixture have a pasty consistency? Or was it more liquid like?
i envy you… i wish i could also bake… the only dessert that i can make is leche flan. can you make egg pie next?
This reminds me of the cheese pies that my friends & I used to buy in our cafeteria at school…of course, yours has the added mango in it, the combinations seems very unique to me! And on a different note, KUDOS on being mentioned in the NY Times article! I am tickled pink by it, so I can imagine how *you* must feel! I was very pleased that Pinoy Cook & another food blog I love (Chocolate & Zucchini) had a special mention. Advanced Happy New Year!
Thanks, poppycock. Oooh you’ll love baking. It’s less stressful than cooking.
Happy new year, Rose!
Thank you, Emily. And I do intend to keep rocking LOL
Eva, I’m not familiar with non-Filipino mangoes. I’m not sure if preserved mangoes (dry variety) will soften as the pie cooks.
Tiny, you’re Christine from Norway? Oh my gosh, I had an entry with your pics but I had a database disaster last year and I’m not sure I was able to reproduce that entry. Happy New YEar, anyway.
Happy new year, too Sun.
Rico, the consistency is similar to a thickened sauce. Very much pouring consistency. So I’m not sure if a crust like that can hold the filling.
Egg pie is on the list, Brenda. My kids love egg pie!
Julie, same old me — trying to add a decided Pinoy flair to very non-Pinoy dishes. Happy new year to you too.
Hi again!
with matching endorsing pa sa website mo,www.pinoycook.net, hehehe.
You guessed it right. Impressive memory!
Though Ive been lurking most of the times, just want to let you know I check your website on a daily basis and when I make the dishes from your site…and share it with other pinays here, I ALWAYS proudly say that I got the recipes from you
By the way, I dont mean to invade your privacy or something…but is it possible to have your address or cel.nr? I really really want to share some ready-mix-sauces with u
. With all the recipes you have been sharing thru the years, the least I can do is share something to you and your famiy too. I can either send them thru postal mail or send it thru a friend.
Have a great New Year Weekend!
Sincerely,
Tiny
I knew it, Tiny!
Thank you for the word-of-mouth. Satisfied readers are always the most honest form of advertisement. 
I’ll e-mail you.
I have three letters for you: Y U M, and three !!!. I will definitely try it and let you know the results. I am bummed that there are no fresh Philippine mangoes in our markets but I’ve heard from a co-worker that soaking very good quality dried Cebu mangoes (available at most Costco stores in Southern California) in a cup of warm water will yield acceptable results, and wash out some of sodium preservatives and sugar. (Ooopsss..don’t forget to drain the water before adding the mangoes to whatever you are cooking)! I tried baking with dried mangoes but it came out chewy instead of soft and luscious (maybe I did it wrong?). Happy New Year and let me express again that I am so proud of your site, and whenever non-Filipinos ask about our food, I make sure I name-drop your site. Most of the time, they are thrilled to read through. Ms. C, you provide not only food information and recipes, but valuable education on contemporary Filipino community life. Here’s to a wonderful 2007! Maraming salamat!
N.B. I hope you still remember me. Sam with the sweet butter-fried banana dessert from a few years back.
Sam, of course I remember you! How can I forget when the recipe you gave was a big hit.
Thanks again.
Tried the recipe and it was a success! I couldnt get hold of Philippine mango so i just grabbed whatever mango I saw in the market. It was brazilian mango,wasnt as sweet as our very own:sad:…so I improvised( a friend actually advised me to do this
), added an extra tablesppon of sugar and it did the trick. Thanks again for sharing this recipe.:smile:
Tiny, that’s great. Nakaka-addict, ano? My husband was just asking me last night when I would be making cheese cake again.
hi! nice site tlga! very helpful, most specially to newly weds like me, almost evryday i visit your site to get easy & delicious recipe, my husband is so shocked that he did not expect me i can cook daw pla.. tenx ate connie.. ask ko lng po since we dont have oven yet, can i use turbo broiler to bake?
hehe… it’s me again ma’am… I also want to ask the same question… could I use a turbo broiler to bake since we don’t have an oven? Thanks… More power! God bless!
i just discovered you today and my, what a great discovery it is Ü i just want to know if you have a book i could buy? i’d love to have a compilation of your beautiful work complete with your great pictures.
thank you very much for sharing your passion with us.
Karen, you can go to tastebook.com and search for “Pinoy Cook”. It’s print on demand and shipping to the Philippines is a little painful that’s why I’ve stopped advertising it here. I’m coming up with another cookbook this year and, hopefully, this one will be availbale in bookstores.
hello miss connie!i just want to ask if i can use a graham cracker base for this?thanks so much!
Oh sure.