Mango cream cheese pie

A tropical twist on the traditional cheese cake and one of the best desserts you can make if mangos are in season. Enjoy with a coffee or hot tea.


For the crust:

  • 1 package of Maria cookies (if you can’t find Maria cookies use any sweet cookie like graham crackers, ladyfingers or digestive biscuits)
  • 50 grams unsalted butter, melted

For the filling:

  • 1 1/2 cups mango puree
  • 400 grams of cream cheese
  • 1/2 cup of brown or white sugar
  • 1 tbsp. vanilla extract
  • 1 tbsp. orange zest
  • 1/2 tsp. salt
  • 3 eggs


Preheat oven at 325°F (162°C)

In a food processor pulse the crackers until you get fine crumbs. Add the melted butter, pulse a few more times. Transfer to a pie dish and form the crust.

In the food processor mix the cream cheese with the sugar, mango puree, vanilla extract, orange zest, salt and eggs. Pour the mixture into the pie dish on top of the crackers crust.

Bake at 325°F (162°C) for 1 hour and 15 minutes. It’s okay if the filling jiggles a little bit. Let it cool down. Refrigerate overnight or for at least 8 hours.

Serve with whipped cream on top. Enjoy!

Author: Aída Guerra

Foodie, Mexican-Canadian with a passion to share my favourite recipies.

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