Mango Walnut Pie

Preheat oven to 350°F (175°C). Combine 2 cups flour and 1/4 cup sugar in a large mixing bowl.

Cut 3/4 cup butter into chunks and add to the flour mixture. Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse breadcrumbs.

Add 1 lightly beaten egg to the flour-butter mixture and stir until the dough just comes together. Press the dough into a 9-inch pie dish, covering the bottom and sides evenly.

Bake the pie crust for 12 minutes until lightly set but not browned. Remove from oven and let cool slightly while preparing the filling.

Beat 1 package (250g) cream cheese and 1 cup sugar together in a separate bowl until smooth and creamy. Add 1/2 tsp vanilla and mix well.

Add 2 eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

Fold 2 chopped mangos and 1 cup chopped walnuts into the cream cheese filling using a spatula, being careful not to overmix.

Pour the mango-walnut filling into the partially baked pie crust, spreading it evenly.

Bake for 40-45 minutes until the filling is set but slightly jiggly in the very center when gently shaken.

Remove the pie from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours before serving.

Top each serving with a dollop of whipped cream before serving.