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The Tastiest No-Bake Mango Pie

There’s nothing quite like a light, fruity dessert to end a meal, and this mango pie recipe delivers in every way. Its creamy texture and sweet, tropical flavor make it a fun and tasty treat after a bold, spicy dish.

Image shows bite of delicious mango pie.

You can enjoy this dessert all year round thanks to canned mango pulp, even when fresh mangoes aren’t in season. Plus, you don’t have to worry that the fresh mangoes you chose are perfectly ripe, which can always be a little dicey.

The refreshing mango filling creates a perfect balance that satisfies your sweet tooth without feeling too heavy. It’s the kind of dessert that feels indulgent yet light, making it a favorite for any occasion.

This pie also shines as the perfect companion to spicy dishes. It’s a great end to a meal where you’ve served up a fiery chicken curry, spicy honey habanero tacos, or a flavorful stir-fry, this dessert is an easy to make, crowd-pleasing favorite.

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What is mango pulp?

Mango pulp is a thick, smooth puree made from ripe mangoes, often available in canned form for convenience. It offers a consistent flavor and texture, making it perfect for recipes like mango pie, where a smooth filling is desired.

When choosing canned pulp, make sure to select brands that contain minimal additives and no added sugar to keep the natural sweetness of the mango intact. If your local store doesn’t sell canned mango pulp, you have other options.

What if I can’t find canned mango pulp?

You can use fresh mangoes, and blend the (peeled) ripe mango flesh into a smooth puree in your blender. However, be aware that the sweetness and texture of fresh mangoes can vary depending on the variety and ripeness.

If you do this, you may need to add just a tablespoon or two of water if they aren’t very ripe and juicy. Make sure you taste the puree and add a tablespoon or so of sugar if they aren’t very sweet.

You can also use frozen mango that’s already peeled and chopped. Let it thaw in your blender cup, as it will blend more smoothly than frozen mango and release its juices at the same time. Frozen mango tends to be more consistent in flavor, so you’re less likely to need to add any extra sugar.

Should you use a prepared graham cracker crust or make your own?

Honestly? I use a store-bought graham cracker crust most of the time. It’s just simpler for me when I want a quick and easy dessert, and they taste just fine.

If you want to make your own graham cracker crust, go for it. They’re relatively easy to make and much more forgiving than a traditional pie crust.

To make your own, simply combine 1 1/2 cups of graham cracker crumbs, six tablespoons of melted butter, and 1/4 cup of sugar. Press the mixture firmly into a pie pan and refrigerate until firm.

Why do the cream cheese and Cool Whip need to be at room temperature?

I’ll start by saying that you must have them at room temperature. Just don’t skip this step.

Cold cream cheese is a challenge to blend, and you’ll end up with little white lumps in your pie. The same thing happens with Cool Whip, though to a slightly lesser extent.

When they’re at room temperature, they mix together more easily, creating a silky filling without any clumps. Don’t try to thaw your Cool Whip in the microwave or with any heat, as it will deflate or become runny, and that’s just not the look we’re going for here.

To soften cream cheese quickly, simply cut it into small cubes and let it sit on the counter for 15–20 minutes. Avoid microwaving the cream cheese, as it can melt unevenly and alter the consistency.

Can this pie be made in advance?

Yes, this mango pie is a fantastic make-ahead dessert that can be prepared up to two days in advance. After assembling the pie, simply cover it tightly and store it in the refrigerator until you’re ready to serve.

If you’re taking the pie to someone else’s house, be sure to keep it chilled in a cooler or insulated bag to maintain its texture and prevent the filling from softening. This pie needs to be served chilled and not room temperature.

Image shows delicious mango pie on a plate.

How to Make Mango Pie

In a small bowl, combine the gelatin with the boiling water and stir until it is completely dissolved. Allow the mixture to cool slightly while you move on to preparing the rest of the ingredients.

In a large mixing bowl, beat the cream cheese until it is soft and smooth, breaking up any clumps. Add the Cool Whip and continue to beat the mixture until it becomes light, creamy, and completely lump-free.

Scrape down the sides periodically to ensure the ingredients are evenly mixed. You want to do this between each step.

Add the mango pulp and sugar to the cream cheese mixture and mix again until everything is fully combined and smooth. Slowly stir in the slightly cooled gelatin mixture with a spatula until it’s thoroughly mixed and incorporated.

Image shows pouring gelatin water into the mango mixture for mango pie.

Pour the prepared mango filling into the graham cracker crust, spreading it out evenly to create a smooth surface. Cover the pie tightly with plastic wrap or a lid that came with your prepared pie crust and refrigerate for at least four hours.

Image shows mango pie stored in a disposable container.

This mango pie is a fantastic make-ahead dessert that can be prepared up to two days in advance. Serve it chilled and garnish with extra Cool Whip, fresh berries, or even a drizzle of mango puree for an eye-catching and flavorful finishing touch.

Image shows slice of mango pie on a plate with fruit.

Image shows delicious mango pie on a plate.

Mango Pie

Homemade mango pie recipe delivers a sweet and tangy treat perfect for any occasion. This easy dessert combines fresh mangoes and a creamy filling in a flaky crust that’s guaranteed to impress.
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Course: Dessert
Cuisine: American
Diet: Kosher
Prep Time: 15 minutes
Cook Time: 0 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 servings
Calories: 221kcal
Author: Michelle

Ingredients

  • 1 1/2 cups mango pulp
  • 3 ounces cream cheese room temperature
  • 1/4 cup sugar
  • 3/4 cup Cool Whip room temperature
  • 2 1/2 teaspoons plain gelatin
  • 3/4 cup boiling water
  • 1 graham cracker pie crust

Instructions

  • In a small bowl, combine gelatin with boiling water and stir until completely dissolved, then set aside to cool.
    2 1/2 teaspoons plain gelatin, 3/4 cup boiling water
  • In a large mixing bowl, beat the cream cheese until smooth, breaking up any clumps, then add the Cool Whip and mix until incorporated.
    3 ounces cream cheese, 3/4 cup Cool Whip
  • Add mango pulp and sugar to the cream cheese mixture, then beat until fully combined and smooth. Slowly stir in the cooled gelatin mixture.
    1 1/2 cups mango pulp, 1/4 cup sugar
  • Pour the mango filling into the graham cracker crust. Cover and refrigerate for at least four hours.
    1 graham cracker pie crust
  • Serve chilled with extra Cool Whip, fresh berries, or a drizzle of mango puree.

Notes

  • Mango pulp is a thick, smooth puree made from ripe mangoes, commonly found canned for convenience and consistent flavor. If using fresh mangoes, blend the flesh until smooth, but adjust the sugar as needed since sweetness and texture can vary.
  • You can make this mango pie up to two days in advance if needed.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 1slice | Calories: 221kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 149mg | Potassium: 46mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1217IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 6mg

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

Image shows easy and delicious mango pie.

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I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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