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Mango Frenzy Pie

Recipe By: Rhonda Hull
Year Submitted: 2024
Winner Third Place
Sponsor: National Mango Board


24 vanilla filled cookies, (Golden Oreos)
4 Tablespoons butter
Mango Curd
2 Tbsp. Granulated Sugar
2 Large Egg Yolks
1/2 cup Mango Pulp (international section)
1/2 teaspoon Citric Acid
3 tablespoons Salted Butter Chilled and cut into pieces
White Chocolate Cheesecake Layer
2 ounces white chocolate bar, melted 
7 tablespoons heavy whipping cream, divided
2 Tbsp. powdered sugar
4 ounces full-fat cream cheese, at room temperature 
2 Tbsp. granulated sugar
1/4 teaspoon pure vanilla extract
½ – ¾ cup white chocolate crispy pearls
Mango Mousse
1 cup mango pulp
1 Tbsp. granulated sugar
½ tsp. lemon juice
1 ½ tsp. gelatin powder
1 ½ Tbsp. cold water
¾ c. heavy whipping cream
¼ c. powdered sugar


Preheat oven to 350 degrees.  Break the cookies into pieces and add to a food processor or blender and pulse until you have cookie crumbs. Mix cookie crumbs and butter until well blended.  Press firmly into bottom and up the sides of 9” pie plate using back of large spoon.  Bake 8 minutes.  Cool before filling.
Mango Curd
In a small saucepan, whisk together egg yolks and sugar until well combined. Add the mango pulp and the citric acid, whisk to combine.
Cook over medium heat, whisking constantly, until mixture thickens and coats the back of a spoon.  The temperature of the mixture should be 165 degrees F.
Once mixture has reached 165 degrees F, remove from heat, add the pieces of butter, whisking until well incorporated.  Transfer the curd into a covered container and chill for at least 1 hour. 
White Chocolate Cheesecake Layer
Break up the white chocolate bar into smaller pieces and combine with 1 tablespoon of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
Chill the mixing bowl and beater blade for 5-10 minutes in the freezer or refrigerator. Add the heavy cream in the chilled bowl and use an electric mixer to beat on medium-high speed until the cream thickens to soft peaks. Add the powdered sugar and continue beating on high speed until stiff peaks form. 
In another bowl, add the cream cheese and beat until it’s completely smooth and scrape down the sides of the bowl as needed. Next, add the granulated sugar and vanilla extract and continue beating until smooth. Add the melted chocolate, beating until it’s combined. 
Slowly fold in the whipped cream until it’s completely smooth. Fold in the white chocolate crispy pearls. 
Pour half of the filling into the prepared cooled crust, spreading evenly. Place in refrigerator to chill for 30 minutes.  Leave the remaining mixture in the mixing bowl, cover and refrigerate as well. 
Using ¾ cup to 1 cup of the mango curd, carefully pour this over the first layer of cheesecake, smoothing the top.  Then carefully cover the curd with the remaining cheesecake mixture, trying not to mix the curd into the cheesecake mixture.  (Using a piping bag to pipe the cheesecake mixture may make it easier).  Cover and return pie to the refrigerator.
Let’s make a tunnel:  After 30 minutes, remove the pie and carefully scoop out a small circular trench in the cheesecake filling.  Do not scoop all the way to the crust.  Carefully fill the trench with the mango curd, until it is flush with the top of the cheesecake layer.  Carefully pour the remaining cheesecake mixture on top of the mango layer, and smooth.  (Using a piping bag to pipe the cheesecake mixture may make it easier).  Cover and return pie to the refrigerator.   
Mango Mousse
In a glass mixing bowl, beat heavy cream and powdered sugar on high until soft peaks form.  Store in the refrigerator until ready to use.
In a small bowl, add the cold water and sprinkle the gelatin powder over the water and let bloom for 3-4 minutes.
In a small saucepan, add the mango pulp, granulated sugar and lemon juice.  Place saucepan over medium heat and bring to a simmer.  Remove from heat and add the gelatin, stir until the gelatin is completely dissolved.  Make an ice bath.  Place the mango mixture in a bowl and let it sit in the ice bath to cool, stirring occasionally until it feels room temperature. Do not let it sit in the ice bath too long.
Once the mango mixture is at room temperature, add the previously whipped cream you placed in the refrigerator.  Gently fold in the whipped cream until it is combined.  Once combined, pour this mixture over the white chocolate cheesecake layer, smoothing the top.  Refrigerate at least 3 hours before serving. 
If you would like, you can decorate with whipped cream before serving.