Ingredients
Scale
- 1 pre-made pie crust
- 2 cups fresh mango, diced
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1/2 cup toasted coconut flakes
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the pie crust according to package instructions.
- In a saucepan, combine coconut milk, sugar, cornstarch, and salt.
- Cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in vanilla extract.
- Fold in whipped cream and diced mango.
- Pour the filling into the cooled pie crust.
- Refrigerate for at least 4 hours before serving.
- Top with toasted coconut flakes before serving.
Notes
- Best served chilled.
- You can use canned mango puree for convenience.
- For a richer flavor, add a pinch of nutmeg to the filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg