Mango Cream Pie

It's summer here again in my side of the world, and do you know what that means? It's mango season again! What I'm sharing with you today is my very own version of Mango Cream Pie which is one of my family's favorite mango desserts. I came up with this recipe a couple of years back, but haven't gotten the chance to post it here yet. Well, here it is...a very simple yet very delicious way to enjoy mangoes! No need to bake and very few ingredients needed! You should really try it!

Ingredients:
Yield one 9" round baking dish

• 18 pcs graham crackers (about 2½-3 cups crumbs)
• 1 cup sugar
• ½ cup melted unsalted butter
• 3 large mangoes (about 2 cups after being peeled, pitted and cubed) plus 1 more to be sliced or made into mango balls for topping
• 2 cups heavy whipping cream
• about 1/8 cup roasted sliced almonds for topping (optional)

Instructions:

1. Using an electric chopper or food processor, crumb the graham crackers. Reserve 1 cup of graham crumbs for filling and topping. Combine remaining graham crumbs, ½ cup of sugar and melted butter in a bowl. Mix until well combined. Using a spoon or spatula, press onto the bottom and to the sides of a 9" round baking dish. Chill in the refrigerator while preparing the filling.

2. Whisk heavy whipping cream until soft peaks form in a bowl. Slowly add the remaining ½ cup of sugar and whisk some more until stiff peaks form. Reserve about ½ cup whipped cream and refrigerate until ready to use. Fold the mango cubes and ½ cup graham crumbs into the remaining whipped cream. Pour mixture into prepared crust. 

3. Top with remaining graham crumbs. Put remaining whipped cream in a piping bag and decorate the top of the pie. Sprinkle top crust with sliced almonds. Top the whipped cream with mango balls or top the graham crumbs with mango slices. Refrigerate for 3 hours or until set.