So, after my first attempt at a mango pie that failed so hard as mango that it turned into the Ooey Gooey Custard Pie<\/a> 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. <\/strong><\/p>\n <\/a>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. <\/strong><\/p>\n <\/a>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. <\/strong><\/p>\n <\/a>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! <\/strong><\/p>\n I would show you putting the gelatin in the hot water, but the pic was insanely blurry…In a bowl, add your cream cheese… <\/a>cream until smooth…<\/p>\n <\/a>the delicious mango pulp…<\/p>\n <\/a>mix, mix, mix, then add your gelatin…<\/p>\n <\/a>mix again, then place in your (hopefully unbroken) crust…<\/p>\n <\/a>then let it set up in the fridge for a while and enjoy!<\/p>\n <\/a>yummy!!<\/p>\n
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