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Prep Time:45 minsAdditional Time:12 hrs 30 minsTotal Time:13 hrs 15 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:12 hrs 30 minsTotal Time:13 hrs 15 minsServings:8Yield:8 servings
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:12 hrs 30 mins
Additional Time:
12 hrs 30 mins
Total Time:13 hrs 15 mins
Total Time:
13 hrs 15 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust1 ¼cupsgraham cracker crumbs (about 10 whole crackers)4tablespoonsunsalted butter, melted1tablespoongranulated sugar½teaspoonkosher salt¼teaspoonlime zestFilling1poundchopped ripe mango, fresh or frozen (about 3 cups; thawed and drained, if frozen), plus more for garnish1cuplow-fat plain Greek yogurt¾cupreduced-fat cream cheese½cuphoney1teaspoonlime zest, plus more for garnish1tablespoonlime juice¾teaspoonground cardamomPinch of salt
Cook Mode(Keep screen awake)
Ingredients
Crust
1 ¼cupsgraham cracker crumbs (about 10 whole crackers)
4tablespoonsunsalted butter, melted
1tablespoongranulated sugar
½teaspoonkosher salt
¼teaspoonlime zest
Filling
1poundchopped ripe mango, fresh or frozen (about 3 cups; thawed and drained, if frozen), plus more for garnish
1cuplow-fat plain Greek yogurt
¾cupreduced-fat cream cheese
½cuphoney
1teaspoonlime zest, plus more for garnish
1tablespoonlime juice
¾teaspoonground cardamom
Pinch of salt
DirectionsPreheat oven to 350 degrees F. Coat a 9-inch pie pan (not deep-dish) with cooking spray.To prepare crust: Combine graham cracker crumbs, butter, sugar, 1/2 teaspoon salt and 1/4 teaspoon lime zest in a large bowl. Press evenly into the bottom and up the sides of the prepared pan. Bake the crust until golden brown, 10 to 15 minutes. Let cool completely on a wire rack.To prepare filling: Puree mango in a food processor until smooth. Strain through a fine-mesh sieve to remove any fibrous bits. Return the puree to the food processor and add yogurt, cream cheese, honey, lime zest and juice, cardamom and salt. Puree until very smooth. Scrape the filling into the cooled crust.Freeze the pie until firm, about 12 hours. Once frozen, loosely cover with plastic wrap and freeze for up to 5 days.To serve, let the pie stand at room temperature for about 30 minutes before slicing. Garnish with diced fresh mango and/or lime zest, if desired.TipsTo make ahead: Freeze, loosely covered, for up to 5 days.Equipment: 9-inch pie pan (not deep-dish)Originally appeared: EatingWell Magazine, May/June 2017
Directions
Preheat oven to 350 degrees F. Coat a 9-inch pie pan (not deep-dish) with cooking spray.To prepare crust: Combine graham cracker crumbs, butter, sugar, 1/2 teaspoon salt and 1/4 teaspoon lime zest in a large bowl. Press evenly into the bottom and up the sides of the prepared pan. Bake the crust until golden brown, 10 to 15 minutes. Let cool completely on a wire rack.To prepare filling: Puree mango in a food processor until smooth. Strain through a fine-mesh sieve to remove any fibrous bits. Return the puree to the food processor and add yogurt, cream cheese, honey, lime zest and juice, cardamom and salt. Puree until very smooth. Scrape the filling into the cooled crust.Freeze the pie until firm, about 12 hours. Once frozen, loosely cover with plastic wrap and freeze for up to 5 days.To serve, let the pie stand at room temperature for about 30 minutes before slicing. Garnish with diced fresh mango and/or lime zest, if desired.TipsTo make ahead: Freeze, loosely covered, for up to 5 days.Equipment: 9-inch pie pan (not deep-dish)
Preheat oven to 350 degrees F. Coat a 9-inch pie pan (not deep-dish) with cooking spray.
To prepare crust: Combine graham cracker crumbs, butter, sugar, 1/2 teaspoon salt and 1/4 teaspoon lime zest in a large bowl. Press evenly into the bottom and up the sides of the prepared pan. Bake the crust until golden brown, 10 to 15 minutes. Let cool completely on a wire rack.
To prepare filling: Puree mango in a food processor until smooth. Strain through a fine-mesh sieve to remove any fibrous bits. Return the puree to the food processor and add yogurt, cream cheese, honey, lime zest and juice, cardamom and salt. Puree until very smooth. Scrape the filling into the cooled crust.
Freeze the pie until firm, about 12 hours. Once frozen, loosely cover with plastic wrap and freeze for up to 5 days.
To serve, let the pie stand at room temperature for about 30 minutes before slicing. Garnish with diced fresh mango and/or lime zest, if desired.
Tips
To make ahead: Freeze, loosely covered, for up to 5 days.
Equipment: 9-inch pie pan (not deep-dish)
Originally appeared: EatingWell Magazine, May/June 2017
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Nutrition Facts(per serving)296Calories13gFat42gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
