Mango Banoffee Pie


6 to 6 ½ oz crushed Graham crackers

3 oz. butter

4 perfectly ripe mangoes

14 oz. can of condensed milk

(Note: Seal the condensed milk — in its original can — and boil in a full pot of water for four to five hours until the condensed milk turns to caramel. Please ensure that the can is submerged in boiling water for the entire length of time it is set on the stove to boil. Keep on adding more water as it evaporates and ensures the water does not run out in the boiling pot since that will cause the can to explode and can be dangerous. I usually boil several cans and freeze them, so they are ready to use as a quick and easy dessert when needed.) 1-pint heavy whipping cream (or double crème).

Optional, for decoration Crushed graham crackers Chocolate shavings A dash of coffee powder Castor sugar to taste to be added to whipping cream while whipping (Note: I prefer not to add it since there is enough sweetness in the caramel, mangoes, and crust. The unsweetened whipped cream deliciously balances out the sweetness of the pie.)


Mix graham crackers and melted butter in a food processor, form pie crust by pressing down the pastry at the base of a pie dish and set in fridge to chill for half-an-hour to one hour. Once the crust is chilled, slice four mangoes and set on the crust, pour caramel (add a dash of milk to make the caramel consistency spreadable, maintaining the thickness), beat whipping cream until it forms soft peaks. Pour on caramel and decorate if desired. Store in the refrigerator to set.

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