This no-bake mango pie is perfect for summer! One bite encompasses everything the season has to offer: sweetness, freshness, and coolness. This recipe makes two pies so keep one for yourself and share the other with a friend!
Cook Time
-
Total Time
12 hr 20 min
Yield
2 pies
Ingredients
Pie
6 large mangoes, peeled, pitted, and roughly chopped
8 oz cream cheese
14 oz sweetened condensed milk
1 tablespoon gelatin (14 g), unflavored
½ cup boiling water (120 mL)
9 oz Graham cracker pie crusts
Toppings
1 large mango
8 leaves fresh mint
½ cup whipped cream (120 mL)
How to Make It
1. Step
Add the mango, sweetened condensed milk, and cream cheese to a blender.
2. Step
In a heatproof cup, whisk together the boiling water and gelatin until the gelatin has completely dissolved.
3. Step
Pour the gelatin mixture into the blender, then blend on medium speed until smooth, about 60 seconds.
4. Step
Divide the mango filling between the graham cracker crusts, leaving ¼ inch of space from the top edges. Cover the pies and refrigerate overnight, or for at least 12 hours. Any leftover filling can be frozen in ice trays to use for smoothies.
5. Step
Once the pies have set, use an offset spatula to spread the ½ cup whipped cream on top of each pie, then decorate with the sliced mango and mint leaves.
6. Step
Slice and serve immediately. Any leftover pie will keep covered in the refrigerator for up to 3 days.
