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.

5 from 1 vote

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Course: Dessert

Cuisine: American

Diet: Kosher

Prep Time: 15

Cook Time: 0

Chilling Time: 4

Total Time: 4 15

Servings: 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.

Video

Equipment

Non Skid Mixing Bowl

Spatula Set

Measuring Spoons and Cups

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

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