Easy and 'Oh so Delicious!' Mango Pie
 
Prep time
Total time
 
A scrumptious 'no bake' pie with a delicious mango filling and a tasty graham cracker crust
Author:
Recipe type: Dessert
Cuisine: Fusion
Serves: 12-14
RecipeIngredients
  • 2 packs of unflavored gelatin (0.5 ounce total)
  • 2 tbsp of cold water
  • 1 cup whole milk (or coconut milk in case of dairy free)
  • 2 and ½ cups of canned mango pulp (Swad brand) or homemade mango pulp
  • ½ cup (generous or heaped) of powdered/granulated sugar
  • 1 cup heavy whipping cream (or 1 cup coconut cream for dairy free)
  • Two 9 inch ready made or home made Graham cracker pie crusts
For homemade crust:
  • 2 cups graham crackers coarsely ground
  • ½ cup (1 stick) unsalted butter, melted
RecipeInstructions
  1. Take a large mixing bowl and add two tablespoons of cold water to it. Sprinkle the gelatin powder over the water to make the gelatin wet.
  2. Heat the milk over a stove or in the microwave till its hot and then pour hot milk to the gelatin and mix to dissolve the gelatin completely. Make sure there are no lumps.
  3. Then add the mango pulp and the sugar and mix well.Set aside.
  4. Next take the whipping cream in a separate bowl and whip it using a hand blender to make it fluffy (till soft peaks form). This should take about 4-5 minutes.
  5. Finally fold in this whipped cream with the mango mixture slowly and once mixed in thoroughly pour it into the pie crusts and refrigerate for 6-8 hours.
For making homemade crust:
  1. In a mixing bowl, mix the ground graham crackers with the melted butter. Press this mixture onto a 9 inch pie pan to cover base and sides. Bake in a pre-heated oven at 400 deg F for 10 minutes. Let cool completely before using.
Notes
This recipe comes out best with canned mango pulp since the fresh mangoes besides being seasonal also have fibers in them which does not give a good texture to the pie. The amount of sugar you need will depend upon how sweet your mango pulp is. So if the mango pulp you use is not that sweet, you should add more sugar than the ½ cup I recommend above. You can replace whipping cream with thickened coconut cream for a dairy free version.
Recipe by Cook2Nourish at https://cook2nourish.com/2014/02/easy-delicious-mango-pie.html