Mango Pie

Dive into the tropical bliss of this luscious Mango Pie, a dessert that combines a buttery graham cracker crust with a silky-smooth mango filling for the ultimate summer indulgence. This no-bake filling is made from fresh mango pulp, sweetened condensed milk, and a touch of heavy cream, all beautifully set with gelatin to create a creamy, custard-like texture. Easy to prepare with just 20 minutes of hands-on effort, this pie is chilled to perfection and ideal for entertaining or satisfying a fruit-forward sweet tooth. Garnish with whipped cream and fresh mango slices for an extra pop of flavor and visual appeal. Whether you're hosting a backyard barbecue or treating yourself to an afternoon delight, this refreshing Mango Pie promises to be the star of your dessert table.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 6 tablespoons Unsalted butter (melted)
• 3 tablespoons Granulated sugar
• 2 cups Fresh mango pulp (about 2 large mangoes)
• 1 14-ounce can Sweetened condensed milk
• 0.25 cup Heavy cream
• 1.5 teaspoons Gelatin powder
• 3 tablespoons Cold water
• 0 Whipped cream (optional, for garnish)
• 0 Fresh mango slices (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.

Step 3

Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form an even crust.

Step 4

Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove and let it cool completely.

Step 5

In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom (absorb the water) for about 5 minutes.

Step 6

Heat the bloomed gelatin in the microwave for about 10-15 seconds or until completely dissolved. Stir well and set aside to cool slightly.

Step 7

In a blender, combine the mango pulp, sweetened condensed milk, and heavy cream. Blend until smooth and creamy.

Step 8

While the blender is running, slowly pour the dissolved gelatin into the mango mixture and blend for a few more seconds to fully incorporate.

Step 9

Pour the mango filling into the cooled crust, spreading it out evenly with a spatula.

Step 10

Refrigerate the pie for at least 4-6 hours or overnight until the filling is set.

Step 11

Optional: Before serving, garnish the pie with whipped cream and fresh mango slices for a decorative touch.

Step 12

Slice and serve chilled. Enjoy your tropical mango pie!

Nutrition Facts

Serving size	1403.7 grams (1403.7g)

Amount per serving	% Daily Value*
Calories	3420

Total Fat 148.90g	191%
Saturated Fat 86.10g	431%
Polyunsaturated Fat 1.30g
Cholesterol 396mg	132%
Sodium 1632mg	71%
Total Carbohydrate 480.90g	175%
Dietary Fiber 13.80g	49%
Total Sugars 377.90g
Protein 52.90g	106%

Vitamin D 32IU	159%
Calcium 1318mg	101%
Iron 8mg	42%
Potassium 2745mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 6.1%

Carbs: 55.4%