Mango Pie was one of the first desserts I learnt to make after moving to the US. 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).
I have updated my original recipe to now make it gluten free and dairy free. You can also make a grain free crust using dates and shredded coconut like in this recipe.
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!
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 quick video tutorial for this pie:
Watch my original video (from 2013):
- 1.5 Tbsps unflavored gelatin (I use Great Lakes brand)
- ¼ cup of room temperature water
- 1 cup coconut milk (or any non dairy milk)
- 2 cups of canned mango pulp (Swad brand) or homemade mango pulp
- ¼ cup Maple syrup (optional)
- 8 oz So Delicious brand Coconut Whipped Topping (or You can use canned coconut cream draining any liquid)
- Two 9 inch ready made or home made Gluten Free Graham cracker pie crusts (I use Mi-Del brand)
- 2 cups graham crackers coarsely ground (I like Pamela's Products)
- ½ cup (1 stick) unsalted butter, melted
- Take a small bowl and add the water to it. Sprinkle the gelatin powder over the water to make the gelatin wet.
- Heat the non dairy milk over a stove or in the microwave till its hot and then pour hot milk to a large mixing bowl. Now add the soaked gelatin and whisk continuously for 1-2 mins to dissolve the gelatin completely. Make sure there are no lumps.
- Then add the mango pulp and the maple syrup (if adding) and mix well.
- Next add the Coconut whipping cream in parts and whisk until you get a smooth filling. You can use an electric mixer to mix it easily. (If you are using coconut cream, then pour that into a separate bowl and whip it using an electric mixer or hand blender to make it fluffy (till soft peaks form). Then add to the mango mixture and mix again to blend in fully)
- Pour this filling into the pie crusts and refrigerate for 6-8 hours.
- In a mixing bowl, mix the ground gluten free 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.
For an easy grain free crust topping, you can crush Lovebird grainfree cereal and use it to top the pie (instead of using a gluten free crust)
You mentioned not using the fresh mango, because of the stringyness; but you could strain it, and therefore remove that obstacle, correct?
yes you can try that. Also some varieties of mangoes have more string than others so you can choose a variety that is less stringy. Good Luck!
Forgot to rate!
thank you!
Hi — wondering if instead of a pie I can make mini pies using a cupcake pan?
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 🙂
I put them in liners. Keep you posted.
great! thanks
Turned out great! Used chocolate graham crackers for the bottom.
Thanks for sharing the recipe!
THAT IS EXACTLY WHAT I AM DOING…USING A CUPCAKE PAN FOR MY MANGO PIE…NOW I CAN SHARE THEM EASILY WITH MY NEIGHBORS & FAMILY
Great idea! thanks for sharing!
Indu this do looks just perfect for a warm summer get together. I’m very pleased that you included the video!
yeah this is really a foolproof recipe. Let me know how you make out 🙂
Can you tell me the difference between this mango pie versus other mango pie that contains cream cheese? Is there a difference in flavor or texture? Great recipe by the way. Very easy!
I prefer the texture and taste of this one vs the cream cheese one. The cream cheese one can be very sour…
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?
Hi there! I used Knox Unflavored gelatin sachets – The packet comes with 4 sachets and each sachet is 0.25 ounce. I used 2 sachets so 0.5 ounce. Hope that helps. let me know how you make out! thanks for the question.
The mango pie looks delicious. I am just curious how much of cool whip did the original recipe ask for?
Hi Joy The original recipe asked for one 8 oz tub of cool whip so I substituted with real whipped cream as I am trying to move away from synthetic stuff.
[…] What has been your favourite blog post to write? My Mango pie recipe since it brought back such lovely memories of lovely times with my lovely […]
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!
thanks Emily! Yes I noticed you pinning and tweeting it. thanks much! Recipe of the week is a great idea of yours! thanks again! 🙂
Your pie looks great. I’ve never heard of it before.
thanks! Yes it tastes great too! Do try it if you get a chance! 🙂
Wow that looks good!!
thanks Elaine. Yes its really good. I am a little tired of making it 🙂 but it’s delicious!
Wow Indu!!! It looks so great and very well demonstrated, Love you lots!
thanks a lot! Wish those days came back again! Much love, indu
I will definitely try your recipe, mango is one of my favorite fruits…
yes do try it. This recipe always comes out great!
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! 🙂