Mango Pie
Dive into the tropical bliss of this luscious Mango Pie, a dessert that combines a buttery graham cracker crust with a silky-smooth mango filling for the ultimate summer indulgence. This no-bake filling is made from fresh mango pulp, sweetened condensed milk, and a touch of heavy cream, all beautifully set with gelatin to create a creamy, custard-like texture. Easy to prepare with just 20 minutes of hands-on effort, this pie is chilled to perfection and ideal for entertaining or satisfying a fruit-forward sweet tooth. Garnish with whipped cream and fresh mango slices for an extra pop of flavor and visual appeal. Whether you're hosting a backyard barbecue or treating yourself to an afternoon delight, this refreshing Mango Pie promises to be the star of your dessert table.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter (melted)
- 3 tablespoons Granulated sugar
- 2 cups Fresh mango pulp (about 2 large mangoes)
- 1 14-ounce can Sweetened condensed milk
- 0.25 cup Heavy cream
- 1.5 teaspoons Gelatin powder
- 3 tablespoons Cold water
- Whipped cream (optional, for garnish)
- Fresh mango slices (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form an even crust.
Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove and let it cool completely.
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom (absorb the water) for about 5 minutes.
Heat the bloomed gelatin in the microwave for about 10-15 seconds or until completely dissolved. Stir well and set aside to cool slightly.
In a blender, combine the mango pulp, sweetened condensed milk, and heavy cream. Blend until smooth and creamy.
While the blender is running, slowly pour the dissolved gelatin into the mango mixture and blend for a few more seconds to fully incorporate.
Pour the mango filling into the cooled crust, spreading it out evenly with a spatula.
Refrigerate the pie for at least 4-6 hours or overnight until the filling is set.
Optional: Before serving, garnish the pie with whipped cream and fresh mango slices for a decorative touch.
Slice and serve chilled. Enjoy your tropical mango pie!
Nutrition Facts
Calories |
3420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 1632 mg | 71% | |
| Total Carbohydrate | 480.9 g | 175% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 377.9 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1318 mg | 101% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2745 mg | 58% | |
*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.
