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.