Mango-Coconut Ice Cream Pie

Mango-Coconut Ice Cream Pie

2 Reviews
From: EatingWell Magazine, July/August 2014

In this healthy ice cream pie recipe, crumbled gingersnaps make an easy and tasty crust for the mango and coconut filling made with nonfat vanilla Greek yogurt.

Ingredients 8 servings

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  • 2 cups coarsely crumbled gingersnaps (see Tips)
  • 3 tablespoons canola oil
  • ¾ cup heavy cream
  • ⅓ cup sugar
  • 1 cup nonfat vanilla Greek yogurt
  • 1 small ripe banana
  • 1 ripe mango, finely chopped
  • ½ teaspoon coconut extract
  • 2 tablespoons toasted coconut flakes (see Tips)

Preparation

  • Active

  • Ready In

  1. To prepare the crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
  2. Process cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.
  3. To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.
  4. Clean out the bowl of the food processor, add banana and process until pureed. Gently fold the banana puree, mango and coconut extract into the yogurt-cream.
  5. Spread the flavored yogurt-cream mixture into the cooled crust. Top with the coconut. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.
  • Make Ahead Tip: Once frozen, wrap airtight and freeze for up to 1 week. Let stand at room temperature for about 15 minutes before serving.
  • Equipment: 9-inch pie pan (not deep dish)
  • For a healthier cookie crust, choose cookie brands without any partially hydrogenated oils (trans fats). We like Mi-Del ginger and chocolate snaps. Look for them in the natural-foods section of well-stocked supermarkets and at natural-foods stores.
  • To toast coconut, place coconut in a small dry skillet and cook, stirring often, until golden, about 5 minutes, or spread in a shallow baking dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 301 calories; 16 g fat(7 g sat); 2 g fiber; 35 g carbohydrates; 5 g protein; 49 mcg folate; 31 mg cholesterol; 22 g sugars; 12 g added sugars; 794 IU vitamin A; 17 mg vitamin C; 68 mg calcium; 1 mg iron; 118 mg sodium; 248 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value)
  • Carbohydrate Servings:
  • Exchanges: ½ Fruit, 1½ other carbohydrate, 3 fat

Reviews 2

August 19, 2014
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By: EatingWell User
fabulous desserts..healthy..very easy to make I have now made this (and the other flavors) three times now as desserts for dinner parties. They look great and taste wonderful. I used home made Greek Yogurt and added a spoon of dried Coconut milk to yogurt, skipped the coconut flake topping, topped the pie with small chunks of mango. One time, I made this in a shallow tray rather than pie plate..turned out really well. Pros: super easy, simple ingredients Cons: none!
July 08, 2014
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By: EatingWell User
tasty desert even for sugar lovers This was a very good desert. I used plain greek yogurt instead of vanilla to cut the sugar content even more, and it tasted very good. I even served it to my sugar-addicted relatives and they loved it. The first crust I made was too oily. It scooted down the sides of the pie pan. I tried again with more graham crackers and it worked great. Will definitely make it again. Pros: Creamy, sweet, summer desert Cons: Can be tricky to find right balance of oil to graham crackers in the crust