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
  • 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)
For homemade gluten free crust:
  • 2 cups graham crackers coarsely ground (I like Pamela's Products)
  • ½ cup (1 stick) unsalted butter, melted
RecipeInstructions
  1. Take a small bowl and add the water to it. Sprinkle the gelatin powder over the water to make the gelatin wet.
  2. 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.
  3. Then add the mango pulp and the maple syrup (if adding) and mix well.
  4. 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)
  5. Pour this filling into the pie crusts and refrigerate for 6-8 hours.
For making homemade crust:
  1. 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.
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 sweetener you need will depend upon how sweet your mango pulp is.
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)
Recipe by Cook2Nourish at https://cook2nourish.com/2025/05/easy-delicious-mango-pie.html