One of the major highlights of the honeymoon trip my husband and I took to Disney World in 2010 was definitely the food. That and we were child-less so we didn't have whining, tired, grumpy kids hanging on us all week, that was pretty awesome too!
We got to really enjoy some fantastic restaurants and try foods we don't usually get to eat on a daily basis, but one dessert really stood out and I've been trying to find a recipe for it ever since. The mango pie I had at "Yak & Yeti" in the Animal Kingdom was AMAZING and I have yet to really re-create it well. This recipe isn't exactly like it, the mango pie there was more dense rather than fluffy but the flavor of this pie is so delicious I wanted to share it anyway.
Read about the original pie here
I love the combination of the shortbread crust with the cold and creamy mango pie filling. I am still on a quest to re-create the dessert but this version will appease me for a few months at least!
Honeymoon Mango Cream Pie
Ingredients & Instructions for Shortbread Crust
2 ounces (about 4 tablespoons of unsalted butter, softened
3 tablespoons of sugar
1 large egg yolk
1 cup of flour
1 teaspoon of salt
Stir together butter and sugar in a medium bowl, then add in the yolk. Work in the flour and salt until mixture is dry and crumbly. Press dough into bottom and up sides of 9-inch pie plate, then freeze until firm – about 20 minutes.
Preheat oven to 375 degrees and bake the crust, rotating halfway through, just until the crust turns golden brown – about 15-20 minutes. Let cool completely before filling.
Ingredients for Mango Pie Filling
1 envelope unflavored gelatin (2 1/4 teaspoons)
1 1/4 cups fresh mango puree or frozen mango fruit pulp, thawed and pureed, divided
1 1/4 cups sugar, divided
1 1/2 cups cold heavy cream
12 oz. cream cheese, softened
3 tablespoons fresh lime juice
Sprinkle gelatin over 3/4 cup mango puree in small saucepan. Let stand 5 minutes to soften. Add 1/4 cup sugar. Cook over medium heat, stirring frequently, until mixture simmers and gelatin is completely dissolved. Remove from heat; cool 15 minutes.
Beat heavy cream in medium bowl with electric mixer on medium-high speed until stiff and set aside.
Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on high speed until light and fluffy. Add cooled mango mixture, remaining 1/2 cup mango puree and lime juice. Beat until well blended. Fold in whipped cream mixture. Spread evenly in prepared pie crust (see below). Chill 2 hours or overnight before serving.
Adapted from Mama Knows & Crisco