Strawberry Mango Ice Cream Pie

Strawberry Mango Ice Cream Pie

With the summer months still stretching out ahead of us, I really love the idea of having a frozen dessert at the ready for impromptu barbeques with friends and family. You can make half this recipe in a 9 inch pie plate for a smaller group but since leftovers can be popped back into the freezer for several weeks, like our Frozen Key Lime Pie and Frozen Peanut Butter Cup Pie, I like to make the deeper dish versions to serve up to 16 people over two or more occasions. Having a couple of these frozen desserts on hand would be even better. 

If your freezer, like mine, is very cold, you may need to take the pie out of the freezer for 10 minutes or so before cutting to soften a little.

Line the bottom of a 10 inch spring-form pan with parchment paper.

Mix together

• 2 cups graham wafer crumbs
• 1/2 cup melted butter
• 3 tablespoons sugar

Press into the bottom of the pan. Bake for 10 minutes at 325 degrees F. Set aside to cool.

Whip to soft peaks

• 1 cup whipping cream
• 2 rounded tsp icing sugar 
• 1 tsp vanilla extract

Set aside.

In the bowl of a stand mixer with the whisk attachment in place, add

• 9 extra large egg yolks
• 1/3 cup sugar

Whisk at high speed until  light, foamy and pale yellow in color, about 5 minute.

Slowly whisk in:

• Two 10 ounce cans of sweetened condensed milk
• 2 tbsp lemon juice
• 2 peeled and pureed very ripe mangoes
• 2 tsp vanilla extract

Gently fold in the previously whipped cream. Pour into the prepared pie crust. Over the surface of the pie sprinkle:

• 1 large ripe mango, diced small

Freeze overnight. Top with Strawberry Compote and freeze again. Garnish with whipped cream and fresh strawberries before serving.

Strawberry Compote

• 3 cups strawberries, cut in quarters
• 1/3 cup sugar 
• 1/4 cup water

Simmer together for a few minutes until the strawberries soften and the liquid reduces by about half.

Mix together:

• 1 ounce cold water
• 1 rounded tbsp corn starch

Stirring constantly, add to the simmering strawberry mixture. Cook for only an additional minute, stirring constantly. Allow to cool completely.

Strawberry Mango Ice Cream Pie

With the summer months still stretching out ahead of us, I really love the idea of having a frozen dessert at the ready for impromptu barbeques with friends and family. You can make half this recipe in a 9 inch pie plate for a smaller group but since leftovers can be popped back into the freezer for several weeks, like our Frozen Key Lime Pie and Frozen Peanut Butter Cup Pie, I like to make the deeper dish versions to serve up to 16 people over two or more occasions. Having a couple of these frozen desserts on hand would be even better. 

If your freezer, like mine, is very cold, you may need to take the pie out of the freezer for 10 minutes or so before cutting to soften a little.

Line the bottom of a 10 inch spring-form pan with parchment paper.

Mix together

• 2 cups graham wafer crumbs
• 1/2 cup melted butter
• 3 tablespoons sugar

Press into the bottom of the pan. Bake for 10 minutes at 325 degrees F. Set aside to cool.

Whip to soft peaks

• 1 cup whipping cream
• 2 rounded tsp icing sugar 
• 1 tsp vanilla extract

Set aside.

In the bowl of a stand mixer with the whisk attachment in place, add

• 9 extra large egg yolks
• 1/3 cup sugar

Whisk at high speed until  light, foamy and pale yellow in color, about 5 minute.

Slowly whisk in:

• Two 10 ounce cans of sweetened condensed milk
• 2 tbsp lemon juice
• 2 peeled and pureed very ripe mangoes
• 2 tsp vanilla extract

Gently fold in the previously whipped cream. Pour into the prepared pie crust. Over the surface of the pie sprinkle:

• 1 large ripe mango, diced small

Freeze overnight. Top with Strawberry Compote and freeze again. Garnish with whipped cream and fresh strawberries before serving.

Strawberry Compote

• 3 cups strawberries, cut in quarters
• 1/3 cup sugar 
• 1/4 cup water

Simmer together for a few minutes until the strawberries soften and the liquid reduces by about half.

Mix together:

• 1 ounce cold water
• 1 rounded tbsp corn starch

Stirring constantly, add to the simmering strawberry mixture. Cook for only an additional minute, stirring constantly. Allow to cool completely.