Yogurt and Mango Pie

Inspired by The Art of Greek Cookery


A refreshing dessert, this old-fashioned recipe for yogurt pie is easy to make. The unconventional ingredients produce a well-balanced flavor. I loved this dessert when I first attempted it, but I felt that the original recipe needed another flavor profile because it only included the base and yogurt filling. To incorporate more interesting flavors, I looked to the ingredients already in my kitchen and garden. I had mangoes that were ripe, and my herb garden was producing some nice, flavorful dill. As such, I combined the mango with the dill to make jam. The dill and mango— an unlikely pairing— is perfectly matched, and they cut through the sour tanginess of the yogurt. Overall, I really recommend trying this traditional dessert!



Yogurt and Mango Pie

Ingredients:


Mango Jam:

  • 1 ride mango, peeled and diced

  • 1/2 cup granulated sugar

  • 1 tablespoon fresh dill

Yields: 1 cup

Prep Time: 15 minutes

Cook Time: 10-15 minuites

Pie:

  • 2 cups ginger snaps, ground

  • 6 tablespoons butter

  • 1/2 cup cream cheese, at room temperature

  • 1 cup plain yogurt

  • 3 tablespoons honey

  • 1 teaspoon vanilla extract

Yields: 1 ( 9 inch) pie

Prep Time: 20 minutes

Cook Time: 10-15 minutes


  1. Preheat oven 350°F.

  2. In a saucepan, place the mango and top with the sugar.

  3. Cook until the mangos are cooked through and become tender.

  4. Puree in a blender.

  5. Return to the saucepan and lower the heat.

  6. Let mixture simmer for 10-15 minutes.

  7. Remove from heat and add the dill. Set aside to cool.

  8. Make the pie crust.

  9. Melt the butter. Place in a bowl and add the ground ginger crumbs.

  10. Mix and press the mixture into a pie plate.

  11. Bake in there- heated oven for 10-15 minutes.

  12. Remove and set aside to cool.

  13. In a bowl, mix the cream cheese, yogurt, honey and vanilla extract. Mix well until everything is incorporated.

  14. To assemble, place half of the yogurt mixture over the cooled crumbs.

  15. Top with the mango purée.

  16. Add the remaining yogurt.

  17. Cover and place in the refrigerator overnight.

  18. Serve cold.




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