No-bake mango pie is a delicious and refreshing dessert that will transport you to tropical paradise with every bite. This easy-to-make pie requires no baking and only a handful of ingredients, making it the perfect dessert for any occasion.
Whether you’re looking for a cool treat on a hot summer day or a show-stopping dessert for a dinner party, this no-bake mango pie is sure to impress. So let’s gather our ingredients and get ready to make this irresistible dessert!
In this article, we will guide you through the step-by-step process of creating this tropical delight. From preparing the crust to assembling the pie, we’ve got you covered.
What is No Bake Mango Pie?
No-bake mango pie is a creamy and indulgent dessert made with a graham cracker crust, a refreshing mango filling, and topped with whipped cream.
What sets this pie apart from traditional baked pies is that it requires no baking at all, making it perfect for those who don’t have access to an oven or simply want to avoid the extra heat in the kitchen.
The creamy and velvety texture of the filling, combined with the sweet and tangy flavor of fresh mangoes, makes this pie a delightful treat for any occasion.
Why You’ll Love this No-Bake Mango Pie?
If you’re a fan of mangoes or just love fruity desserts, this no-bake mango pie is a must-try. It’s easy to make, requires minimal ingredients, and can be prepared in advance for convenience. Plus, it’s perfect for any time of the year!
The combination of the crunchy graham cracker crust and the creamy mango filling is simply irresistible. And let’s not forget the whipped cream topping that adds a light and airy texture to this already delicious pie.
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Ingredients
- Graham cracker pie crusts: This no-bake mango pie recipe uses 2 ready-to-use graham cracker pie crusts. You can find these in the baking aisle of most grocery stores.
- Unflavored Gelatine: This is used to help set the filling and give the pie its structure. Make sure to use unflavored gelatine, not flavored!
- Mango pulp: Fresh or canned mango pulp can be used in this recipe. If using fresh mango, make sure to puree it until smooth before adding it to the filling.
- Sugar: Adds sweetness to the pie and balances out any tartness from the mango.
- Water: This is used to help dissolve the gelatine and create the filling for the pie.
- COOL WHIP topping: A container of thawed COOL WHIP topping is added to the filling to give it a creamy and fluffy texture.
Step by Step Directions
Step 1
Prepare the Crust
- Take out the ready-to-use graham cracker pie crust from its packaging.
- Use a fork to prick holes in the bottom of the crust. This will prevent it from puffing up while baking.
- Bake the crust at 375°F for 8-10 minutes, until light golden brown.
- Let the crust cool completely before adding the filling.
Note: If you prefer, you can use a pre-made graham cracker crust instead of baking your own.
Step 2
Prepare the Filling
- In a small saucepan, sprinkle the gelatine over water and let it sit for 1 minute to bloom.
- Heat the saucepan on low heat, stirring constantly until the gelatine has dissolved completely.
- In a separate bowl, mix together the mango pulp and sugar until well combined.
- Slowly pour the dissolved gelatine mixture into the mango mixture while continuously stirring.
- Fold half of the thawed COOL WHIP topping into the filling mixture. Mix gently but thoroughly.
Step 3
Assemble the Pie
- Pour the filling into the cooled graham cracker crust.
- Smooth out the top with a spatula and cover with plastic wrap.
- Refrigerate for at least 3 hours, or overnight if possible, until set.
Step 4
Serve and Enjoy!
- Once set, remove from the refrigerator and top with the remaining COOL WHIP topping.
- Slice and serve chilled, enjoying every tropical bite!
Tips
- Make sure to let the gelatine bloom properly before heating it. This will ensure that it dissolves completely and prevents any lumps in the filling.
- For an extra burst of mango flavor, try adding some diced fresh mango on top of the pie before serving.
- If you want a slightly tangier flavor, reduce the amount of sugar in the filling. Taste and adjust according to your preference.
Nutrition Information
How to Store No-Bake Mango Pie?
No-bake mango pie can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or transfer it to an airtight container before refrigerating.
If you’re making this pie ahead of time, we recommend adding the whipped cream topping just before serving for best results. This will prevent any softening of the creamy texture due to prolonged refrigeration.
To freeze the pie, wrap it tightly with plastic wrap and store in the freezer for up to 1 month. Thaw in the refrigerator before serving. However, keep in mind that the texture of the pie may change slightly after being frozen and thawed.
What other substitute can I use in No Bake Mango Pie?
If you don’t have all the ingredients for this no-bake mango pie, there are some substitutions you can use:
- If you can’t find graham cracker pie crusts, you can make your own using crushed graham crackers, melted butter, and a little bit of sugar. Press the mixture into a greased pie dish and chill in the refrigerator before adding the filling.
- Instead of COOL WHIP topping, you can use whipped cream made from heavy cream. Simply whip the cream until stiff peaks form and use as directed in the recipe.
- For a vegan option, use agar-agar powder instead of gelatine to help set the filling.
No Bake Mango Pie Recipe
Equipment
- Spatula
Ingredients
For Crust:
- 1 ready-to-use graham cracker pie crust 6 oz:
- Infusing a delightful crunch with a hint of honey sweetness the graham cracker pie crust serves as the perfect foundation for this delectable dessert.
For Filling:
- 1.5 packets of Unflavored Gelatine: Crafting a smooth and firm consistency the unflavored gelatine acts as the binding agent, ensuring the dessert sets into a perfect, satisfying texture.
- 7 oz mango pulp Bursting with tropical goodness the mango pulp adds a luscious and fruity flavor, creating a vibrant and refreshing profile.
- 1/4 cup sugar Bringing just the right amount of sweetness the sugar harmonizes the flavors, balancing the tartness of the mango and complementing the graham cracker crust.
- 1/2 cup water Providing the essential moisture the water combines with the gelatine to form a flawless consistency, ensuring each bite is moist and satisfying.
- 4 oz COOL WHIP topping container thawed: Infusing a velvety and creamy texture, the thawed COOL WHIP topping crowns the dessert with a light and airy finish, adding a delightful touch to the overall indulgence.
Instructions
- Begin by removing the ready-to-use graham cracker pie crust from its packaging and placing it on a baking sheet. To prevent the crust from puffing up while baking, use a fork to prick holes in the bottom. Bake the crust at 375°F for 8-10 minutes until it turns a light golden brown. Once done, place it on a wire rack to cool completely before adding the filling.
- Next, let’s prepare the delicious mango filling. In a small saucepan, sprinkle unflavored gelatine over water and allow it to sit for 1 minute to bloom. Heat the saucepan on low heat, stirring constantly until the gelatine completely dissolves. In a separate mixing bowl, combine mango pulp and sugar thoroughly. Slowly pour in the dissolved gelatine mixture while continually stirring the ingredients together. Gently fold in half of the thawed COOL WHIP topping to give the filling a velvety and creamy texture.
- Once the crust has cooled down and the mango filling is ready, it’s time to assemble the pie. Carefully pour the prepared filling into the pie crust, ensuring it spreads evenly. Use a spatula to smooth out the top of the filling. Cover the pie with plastic wrap and refrigerate for at least 3 hours, or overnight for best results.
- When the pie is set and ready to be served, remove it from the refrigerator and add a final touch of the remaining COOL WHIP topping on top. Slice into perfect portions and serve chilled, savoring every tropical bite of this delightful no-bake mango pie.
Notes
- Make sure to let the gelatine bloom properly before heating it. This will ensure that it dissolves completely and prevents any lumps in the filling.
- For an extra burst of mango flavor, try adding some diced fresh mango on top of the pie before serving.
- If you want a slightly tangier flavor, reduce the amount of sugar in the filling. Taste and adjust according to your preference.
FAQs
Can I use other fruits in this no-bake pie recipe?
Yes, you can definitely experiment with other fruits such as strawberries, peaches, or even a combination of different fruits for a delicious twist on this no-bake pie.
Can I make this pie without the crust?
Sure! You can serve the mango filling in individual cups or glasses for a crustless version of this dessert.
Can I use frozen mango instead of fresh?
Yes, you can use frozen mango chunks instead of fresh mango. Just make sure to thaw them before pureeing and using them in the filling.
Conclusion
This no-bake mango pie is a delicious and easy-to-make dessert that will impress your family and friends. With its creamy and fruity filling, crunchy graham cracker crust, and light whipped cream topping, it’s the perfect dessert for any occasion.
So go ahead and give this recipe a try – we promise you won’t regret it! Thank you for reading this article. Please share this with your friends and family.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more