Mango Creamy Pie
Indulge in the tropical bliss of a Mango Creamy Pie, a no-bake dessert that blends the luscious sweetness of ripe mangoes with the velvety richness of cream cheese and whipped cream. This easy-to-make recipe features a buttery graham cracker crust that perfectly complements the smooth, airy mango filling enhanced with a hint of vanilla and a touch of gelatin for a beautifully set finish. Ready in just 25 minutes of prep time, this show-stopping pie is an ideal make-ahead treat for gatherings or summer celebrations. Garnish with fresh mango slices and sprigs of mint for an elegant, eye-catching presentation that’s as refreshing as it is delicious. Perfect for mango lovers, this melt-in-your-mouth dessert brings a burst of sunshine to every bite!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter (melted)
- 1.5 cups Mango puree (fresh or canned)
- 8 ounces Cream cheese (softened)
- 1 cup Heavy cream
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Gelatin powder
- 3 tablespoons Water (for blooming gelatin)
- 1 cup Fresh mango slices (optional, for garnish)
- 4 leaves Mint leaves (optional, for garnish)
Instructions
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan to form the crust. Chill in the refrigerator for 15 minutes to set.
In a small bowl, sprinkle the gelatin powder over 3 tablespoons of water. Let it bloom for 5 minutes.
Gently heat the bloomed gelatin in the microwave for about 10 seconds or until dissolved. Stir and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the mango puree, vanilla extract, and dissolved gelatin to the cream cheese mixture. Beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mango mixture until fully incorporated.
Pour the mango filling into the prepared pie crust, spreading it evenly with a spatula.
Chill the pie in the refrigerator for at least 4 hours or overnight to set completely.
Before serving, garnish with fresh mango slices and mint leaves, if desired.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 29.6 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
