EGGLESS MANGO PIE WITHOUT OVEN | Silky Velvety Mango Pie Recipe | NO BAKE RECIPE
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FOOD is symbolic of love when words are inadequate.
Delicious Mouthwatering melts in mouth, Mango Pie.
No Eggs, No Flour, No Condensed milk and No BAKING are needed.
A mouthwatering delicious dessert that I bet you can't resist. ????
#keepitsimplerecipes
How to Make Vegan Mango Raspberry Cream Pie
Holy Cow! A recipe from Gretchen's Vegan Bakery that is NOT Chocolate??!! What happened!? This Mango Raspberry Cream pie just happened and it is delicious! Way easier to make than you may imagine and it is NO BAKE! Perfect for these hot summer days!
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Mango Cheesecake Recipe
This baked mango cheesecake is creamy, light and super delicious. Perfect dessert for dessert for summer days. If you like mango, you will love this cheesecake!
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Ingredients:
For the crust:
200g Graham crackers/biscuits
6 tablespoons (90g) Malted butter
1 tablespoon Milk
For the cheesecake:
3½ cups (800g) Cream cheese
1 cup (200g) Sugar
3/4 cup (180g) Mango Puree
4 Eggs
1 teaspoon Vanilla extract
1/4 cup (60ml) Heavy cream
1/2 cup (115g) Sour cream
Orange/lemon zest
1½ tablespoons Cornstarch
For topping:
2 Mangos, cubed
1 tablespoon Sugar
1½ tablespoons Cornstarch
1/4 cup (60ml) Water
Directions:
1. Make the crust: Preheat oven to 325°F (160°C).
2. In a food processor crush cookies into fine crumbs. Add melted butter, milk and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add mango puree and whisk until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and beat until incorporated. Do not over beat.
4. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-55 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
5. Make the topping: place all ingredients into a saucepan and cook until thickens, about 4-5 minutes. Turn the heat off and allow to cool.
6. Spread the topping over the cheesecake. Refrigerate until ready to serve.
Easy Mango Pie | NYT Cooking
This mango pie comes from Samin Nosrat, so you know it's perfect. It uses Alphonso mangos, which have a stronger and more vibrant flavor. It's tangy, creamy and sweet. Just what you need this summer. Get the recipe:
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Mango Cream Pie that melts in your mouth! For the love of Mango!
This recipe is the most delicious we've ever made. We did not refrigerate it, we eat it right away we couldn't wait! Ingredients are 1 1/2 cup yogurt plain, 5 eggs, 1/4 cup cornstarch, 1 tsp vanilla, 1/2 cup white sugar, 1 tsp baking powder pinch of lemon zest, whipping cream and mango.
5-Ingredient Mango Pie (No Bake!) - Mango Royale Recipe
Special thanks to our sponsor Javy! Get 25% off your order by clicking the link and use the code PAILINSKITCHEN. You’ll be amazed how fast it is to make the perfect latte or Vietnamese-style coffee at home! #Drinkjavy
Mango royale is a Filipino icebox mango dessert that is super easy, with only 5 ingredients, yet impressive and incredibly tasty. And there's no baking required! It's a must-try for mango lovers. Be sure to use only the best, ripe, sweetest manila mangoes! This recipe is adapted from Chef Isa Fabro's mango royale; follow her on Instagram @isafabro
00:00 Intro
00:47 how to make brown butter beurre noisette
02:43 making graham cracker crust
05:59 making the mango filling
08:50 making condensed milk whipped cream
10:46 assembling mango royale
12:40 Tasting
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at