This No-Bake Mango Pie is a tropical dessert dream—creamy, fruity, and refreshingly light, with a silky mango filling nestled in a buttery graham cracker crust. It’s the kind of treat that feels indulgent but requires no oven time, making it perfect for hot days, quick gatherings, or when you want something sweet without the fuss. The mango flavor shines through thanks to ripe mango pulp, and the filling is stabilized with gelatin for a smooth, sliceable texture. Topped with whipped cream and fresh mango slices, this pie is a showstopper that’s as easy to make as it is to devour. My, I know you love desserts that are both visually stunning and flavor-packed—this one’s a tropical escape in every bite.
Ingredients:
🥭 For the Crust:
- 1 ready-to-use graham cracker pie crust (9-inch)
- Optional: 1 tablespoon melted butter for extra richness
🍮 For the Filling:
- 1½ packets unflavored gelatin (about 1½ tablespoons)
- ½ cup water
- 7 oz mango pulp (fresh or canned)
- ¼ cup granulated sugar (adjust to taste)
- 4 oz COOL WHIP topping, thawed (or whipped cream)
🍧 For Garnish:
- Remaining COOL WHIP topping
- Fresh mango slices
- Mint leaves (optional)
Instructions:
- Prepare the Crust:
If using a store-bought graham cracker crust, you can skip baking. For extra crunch, prick the bottom with a fork and bake at 375°F (190°C) for 8–10 minutes until lightly golden. Let cool completely before filling. - Bloom the Gelatin:
In a small saucepan, sprinkle the gelatin over ½ cup water and let it sit for 1 minute to bloom. This step ensures the gelatin dissolves smoothly and sets properly. - Dissolve the Gelatin:
Heat the saucepan over low heat, stirring constantly until the gelatin is fully dissolved. Do not boil. Once dissolved, remove from heat and let cool slightly. - Make the Mango Filling:
In a mixing bowl, combine mango pulp and sugar. Stir until the sugar dissolves. Slowly pour in the dissolved gelatin mixture while stirring continuously. This creates a smooth, cohesive filling. - Fold in Whipped Topping:
Gently fold in half of the thawed COOL WHIP topping until the mixture is light and creamy. Be careful not to deflate the whipped topping—use a spatula and fold gently. - Assemble the Pie:
Pour the mango filling into the cooled graham cracker crust. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight for best results. - Garnish & Serve:
Once set, top the pie with the remaining COOL WHIP topping. Decorate with fresh mango slices and mint leaves for a vibrant finish. Slice and serve chilled.
Tips & Variations:
- 🍋 Citrus Boost: Add a teaspoon of lime or lemon juice to the filling for a tangy twist.
- 🥥 Tropical Flair: Sprinkle toasted coconut on top for added texture and flavor.
- 🍫 Chocolate Crust: Swap graham crackers for chocolate cookie crumbs for a richer base.
- 🧊 Storage: Keep refrigerated for up to 3 days. For longer storage, freeze slices individually and thaw before serving.
- 🥄 Crustless Option: Serve the mango filling in parfait glasses for a lighter, crust-free version.
This pie is a celebration of mango season and no-bake magic—perfect for someone like you, My, who knows how to turn simple ingredients into something unforgettable. Want to pair it with a sugar-free tropical drink or explore a mango cream tart next? I’ve got ideas that’ll keep the sunshine flowing!