So, after my first attempt at a mango pie that failed so hard as mango that it turned into the Ooey Gooey Custard Pie instead, I finally made a real mango pie. On my hunt for a mango pie recipe (trust me there were a billion of them) this one really jumped out to me, not only because of the vibrant mango color but because it was no-bake.
Sometimes, I am just not feeling turning on the oven (especially in this heat), letting stuff cool, etc., etc., hence the appeal of the no-bake aspect.
This pie was incredibly simple to make, which I simplified even more by using a pre-made crust that I put into my own pie pan (soo lazy haha) which did end falling apart but still yummy. Honestly, the hardest part of this pie was finding the sweetened mango pulp.
No regular grocery stores carried it around me, but luckily I found a lovely Indian grocery store that had it. If you have never had mango pulp before, omg, I recommend it like whoa, I could have sat there and drunk it with a straw it was so good. If you love mango, you’re going to love this pie. Happy Wednesday!
I would show you putting the gelatin in the hot water, but the pic was insanely blurry…In a bowl, add your cream cheese…
cream until smooth…
the delicious mango pulp…
mix, mix, mix, then add your gelatin…
mix again, then place in your (hopefully unbroken) crust…
then let it set up in the fridge for a while and enjoy!
yummy!!
- 1/2 Cup of Water.
- 1 Tablespoon (or 1 Packet) of Unflavored Knox Gelatin.
- 2 Cups of Sweetened Mango Pulp.
- 8 Ounces of Cream Cheese, Softened.
- 1-9" Pre-made Keebler Shortbread Crust.
- In a small saucepan, place your water and heat on medium/high heat until it starts to boil.
- Once it starts to boil, remove from the heat and add your gelatin, stirring continuously and quickly to dissolve it, set aside until it comes to room temperature.
- With a handheld or stand mixer with paddle attachment place your cream cheese in your bowl and mix until smooth.
- Now add your mango pulp and mix until completely blended and smooth.
- Now add your gelatin to your batter (the gelatin will be very jelly like).
- Pour your batter into your pie crust, making sure it is even and smooth.
- Cover and refrigerate for at least 6 hours, and enjoy!
- You are welcome to make your own crust, but I so didn't feel like baking anything haha.
This is so good !!! (:
Hey Ritika!
thank you so much! 😀
I would like to know if a graham cracker pie crust can be use for this recipe. Thanks
Oh absolutely! I think that would be delicious!
Can I use natural mango instead?
Hey Danielle-honestly not sure, I’ve never made it with natural mango, but I kind of don’t see why not. I just assume the texture might be a bit different 🙂
I just made one this morning with natural mangos blended to a purée and sweetened to taste. It was a bit more work having to peel and remove the meat from the seed but it came out awesome!!
Hey Arnold! that’s wonderful! I’m glad you like this as much as I do, and thanks so much for letting me know!
I made this using 2 large, fresh mangoes. The result was average, not great. Too bland for my taste, even after adding two tablespoons of fresh lime juice and a touch of cardamom.
Sorry you were disappointed in how this turned out, but the recipe did call for Sweetened Mango Pulp which is much more flavorful than 2 mangoes used by themselves. I recommend giving this another shot using the called for ingredients, Thanks!