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:
- 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
- 2 cups graham crackers coarsely ground
- ½ cup (1 stick) unsalted butter, melted
- 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.
- 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.
- Then add the mango pulp and the sugar and mix well.Set aside.
- 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.
- 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.
- 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.