Easy and ‘Oh so Delicious!’ Mango Pie || ‘No Bake’ Mango Pie || Mango Pie with whipped cream

UPDATE: This recipe was originally posted in 2015 when our family was still eating gluten. I have in the past two years modified the crust recipe and now make it using dates and shredded coconut crust as in this recipe

Mango Pie was one of the first desserts I learnt to make after moving to the US (almost 15 years ago now!). I think this dessert is a perfect example of an Indian-American fusion recipe …the Mango pulp being the ‘Indian’ and the rest of the ‘no bake gelatin base’ being the ‘American’ part!  I got this recipe from a dear friend, Deepa when we both ‘newly  weds’ (at that time) and ‘newly arrived’ in the US with our respective husbands, used to hang out together a lot – looking up recipes,cooking, lazing around,watching movies and in general just ‘laughing’ a lot! 🙂 Love you Deeps! Hence ‘Mango pie’ still brings back those pleasant memories every single time I make it.! This recipe is a ‘no bake’ pie and uses gelatin and can be whipped up in under 15 minutes and then left to set in the refrigerator for 6-8 hours.  You can use a ready-made pie crust or make one on your own (I have shown the recipe below).  This is one dessert that I am sure I have made the most number of times in the past 15 years and this recipe is also the most ‘sought after’ recipe by my friends.  Hence I did a video recording too this time (so there you go folks…no more pestering me for either the pie or the recipe – Make your own please! 🙂 ) LOL!

The only change I have made to the original recipe is to use real ‘whipping cream’ instead of ‘Cool Whip’ since I try to stay away from ‘processed/synthetic foods’. And of late, I have modified the crust recipe and now make it using dates and shredded coconut crust as in this recipe Believe me this pie will be a huge hit with both kids and adults alike… after all who doesn’t like mangoes, right?  Enjoy! 🙂

Watch my video for making this pie:

5.0 from 1 reviews
Easy and 'Oh so Delicious!' Mango Pie
Recipe type: Dessert
Cuisine: Fusion
Prep time: 
Total time: 
Serves: 12-14
A scrumptious 'no bake' pie with a delicious mango filling and a tasty graham cracker crust
  • 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
  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.
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.


Mango Pie



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    • Hello Madhavi I think that’s a great idea. However make sure you line the muffin/cupcake pan with a parchment / silicone liner when you bake the crust. That way it will be easier to get them out of the pan. Good luck and let me know how it goes!

      • I put in mini cupcake pans. Can you refrigerate longer than 8 hours. Party is tmr night. How do I get them more firm (if not firm enough!) to take out of the pan?

        • Hmm…you mean you already put them in cup cake pans without a parchment liner? If that is the case, then it should be still ok. Just take a large baking tray and place over the cupcake pan first and then flip the cupcake pan over the tray gently. If the crust is completely coating the cup cake pan, it should come out easily enough I am thinking. Good Luck for your party! I will keep my fingers crossed for you 🙂


  1. Hi,
    This recipe sounds yummy. Can you please tell me if gelatin is exact 0.5 ounce as an 1tbsp or each packet you used was 0.5 ounce which will make it 2 tbsp?

  2. The texture looks amazing and the thought of that mango flavour is SO tempting! Thanks for linking up with #recipeoftheweek. I’ve pinned and tweeted this post, and I see you’ve already joined in the fresh linky for this week. Hurrah!

  3. Indu, it was such a wonderful feeling.. reading through this.. Took me back to the good old newly wed CT days.. Friday Potluck lunches and board/card games after until hubbies return from work.. I have tried the recipe before.. But would love to make my own whipping cream and crust as well.. Thankyou for posting this recipe and taking me to back to a time i fondly remember.

    • Yes Reena exactly the same thoughts I had while sitting down to write this one! Our afternoon potluck lunches were the best! Much Love to you! Yes do try with whipping cream and making your own crust. it tastes even better! 🙂

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