Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Mango | 1 cup diced (165g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Syrup | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tbsp. butter
- 1 package (3 oz.) cream cheese
- 1/2 cup sour cream
- 2 eggs, lightly beaten
- 1 tbsp. lemon juice
- 1/3 cup sugar
- 3 tbsp. mango nectar
- 2 cups mangos, sliced
- 2 tsp. vanilla
- 2 tbsp. light corn syrup
- 1 1/2 tsp. pumpkin pie spice
- 2 tbsp. cornstarch
- 1/2 cup sugar
- dough for 2 crust pie
- =
Directions
Combine 1/2 cup sugar, cornstarch, pumpkin pie spice, corn syrup vanilla and mangos. Mix well. Combine 2 tbsp. mango nectar, 1/3 cup sugar, lemon juice and eggs. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Remove from heat. Beat sour cream and cream cheese until smooth. Gradually beat in hot egg mixture. Spoon mango mixture into prepared bottom pie crust. Dot with butter. Spoon egg mixture evenly over filling. Cover with 2nd crust. Bake at 425' for 10 minutes. Reduce temperature to 350' and bake 35-40 minutes more. Cool.