Hello, fall, is that you? I’m not ready for you yet, can you wait a hot sec while I finish up with summer? K thanks.
It’s actually insane that there are only four more months left in the year. Time truly is an illusion. I’ve given up on keeping track of it. Now, I’ll just know what’s going on by the fruits and vegetables available when I grocery shop.
Mangoes define summer to me. I spent many summers in India, in the peak heat without air conditioning or often, without any electricity at all. Whatever refreshment I missed from AC, I got from mangoes.
Most mangoes in the US are imported and therefore don’t even come close to the joys of a summer Indian mango. But—the Indian store sells the pulp of Alphonso mango (the best variety) in cans, and you best believe I go hard on those cans.
These mango cheesecake hand pies came about when I had extra frosting left over from my weekend milk bread rolls. I was not about to throw away perfectly good cream cheese frosting, so I made pie crust, punched out circles, and filled them up. Cream cheese frosting is essentially cheesecake filling anyways, and I added a bit of mango pulp cuz why not. The final product: buttery, flaky, creamy, summery mango cheesecake hand pies.
Because mangoes are imported, they’re usually available in most grocery stores. You can buy them fresh and make your own puree, or you can just purchase a can online. The benefit of buying canned puree is guaranteed flavor—canned puree is made when mangoes are completely ripe, so you’ll get a can full of summer sweetness.
Fall, I’m not quite ready for ya, so Imma just eat all these hand pies instead.
- You can substitute whole milk for buttermilk.
- Make the hand pies in advance and freeze them until ready to use whenever you need a treat!
- This is a small batch recipe which makes 7-8 hand pies. If you want to make more, just double the recipe.