This No-Bake Mango Pie Recipe is all you’ll need for warm months! With hints of lime, this mango pie will send you on a mental vacation, away from it all. My infamous buttery, almost custard-like graham cracker crust, is the perfect foundation for this mini no-bake take on mango pies!
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One of my husband’s favorite thing in the whole world is mango! When we went to Hawaii, a few years ago, he was beyond ecstatic to have mangoes all day, every day. And when we had first started dating, he introduced me to the idea of a mango pie. I have now returned the favor and created this No Bake Mango Pie Recipe so that we can enjoy mango desserts even during the incredibly hot Arizona months.
No Bake Pies
No-bake pies are all the rage now and I can definitely see why, especially in the summer. I do almost anything I can to not heat up my kitchen for any reason. No-bake pies are great but you run into a few snags.
- Thickening the pie filling
- Creating a crust that will not fall apart
- Building a pie that will hold it’s shape
I’m going to give you a few tips to overcome these snags so that you can have gorgeous looking mango pies, like this one! Don’t worry, it’s a lot simpler than it looks.
How to Cut a Mango
First things first, we need to address how to cut a mango. There’s a lot of Youtube videos out there and there are even nifty gadgets that “core” mangoes… I won’t get into my feelings about one use tools here, but you can read all about it in this post.
Cutting mangoes is quite easily actually. Once you find the core, you’re ready to rock! Here is a quick video because I’m not sure if I can explain it well enough… I’m not any good at giving anyone directions when it comes to driving, so I’m applying that same thought here.
Thickening No Bake Pie Filling
This is the first challenge that I stumbled across when coming up with this concept of a more gourmet looking no bake mango pie. Since I was creating this as a no-bake pie, I had to think of what would thicken my filling enough for the mini pies to hold their form outside of a dish or mold.
Then the thought occurred to me, gelatin! Yes! It was a perfect solution. Gelatin can be a bit tricky to work with because it really likes to congeal and ball up. The way to overcome that is to blend the gelatin into the mango puree (cooked mangoes and sugar) with an immersion blender. You could also use a standing blender but I would only use one that has enough torque behind it, like a Vitamix or a Blendtec to get the job done.
The mango puree itself is ridiculously easy to make. It’s just cut up mangoes and sugar. Let them come together in a pot and over the course of 30 minutes, you’ll have sweet and softened mango puree ready to use!
To add a hint of lime to the mango filling, because mangoes and lime go so well together, I just added the zest of one lime and mixed it in after I had blended the gelatin in, of course.
Creating a No Bake Pie Crust That Won’t Fall Apart
Another slightly problematic thing I ran into while creating this pie is wanting my crust to really be able to hold its shape without being in a dish or mold. Since there wasn’t any heat that I could use to set my crust, I decided to opt for a much cooler (yes, it’s a pun) solution.
When I created my chocolate cream pie recipe, I told the story of how I came to develop an almost custard-like crust with the help of a migraine and 16 hours of work. I used this same idea for this no-bake mango pie recipe. Instead of relying on heat to set my crust, I used cold temperatures to do so.
Fair warning, this crust has a lot of butter in it.
For about 4 ounces of graham cracker crumbs, I added 4 ounces of melted butter. With the help of some ring molds and set in the fridge for a bit, this crust will hold its shape!
Building a No Bake Pie That Will Hold Its Shape
This was an easy problem to solve once I figured out my vision for my mini pies. With my mango pie filling being thickened with gelatin and my no-bake pie crust being thickened with lots’a cold butter, all I had to do was shape them.
I loved using these ring molds to shape my no-bake pies! They’re super sturdy and are perfectly round!
To keep the pies from sticking the insides of the ring molds, spray the inside of the mold with cooking spray and line them with parchment paper. If the papers are too high above the top edge of the mold, just trim it down. I find the excess gets in the way of me filling the mold.
Putting Together No Bake Mango Pie
Once the ring molds are lined with parchment paper, place the molds on a sheet pan (I put my trusty silicone mat on the bottom, but parchment paper works great too). I put down my crust first and pack it down really smooth with a spoon. Top the crust with the mango filling, if you can get it to fill to the top, awesome! When the molds are filled, place the sheet pan in the fridge for about 3-4 hours to set the gelatin.
Removing the mini pies from the mold takes some gentle care. Use an offset spatula or a butter knife to wedge in between the mold and parchment paper. As you work your way around, the pie will start to release from the mold. Mine actually fell out of the mold towards the end and I almost died, thinking I had destroyed one. Nope, it stayed intact! But definitely keep the pies close to the sheet pan.
When it comes to garnishing the pie, I really wanted a pop of color! So raspberries, lime (because of the lime zest in the pie) and mint were an obvious choice. Then I decided to be daring and add a whipped chili cream to the top!
Making whipped chili cream is super simple; you start out making whipped cream with powdered sugar. Then as the cream gets to be almost to stiff peaks, you add the chili powder. Bam! I felt like it added a nice little note of heat to the dessert.
See! It really wasn’t that difficult to make this! Please make this no-bake mango pie recipe for summer and enjoy that little vacation your taste buds will go on! If you really liked this recipe, be sure to leave a rating down below with your comments!
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Mango Pie Filling
- 4 mangoes, cored and chopped
- 1/3 cup sugar
- 1 lime, zested
- .25 ounces powdered gelatin
Graham Cracker Crust
- 4 ounces graham crackers
- 4 ounces melted butter
Whipped Chili Cream
- 4 ounces whipped cream
- 2 ounces powdered sugar
- ¼ tsp chili powder
Putting Pie Together
- 4 ring molds
- Parchment paper
- Cooking spray
- 4 raspberries
- 4 mint leaves
- 1 lime, sliced and slices cut into quarters
Mango Pie Filling
- Place chopped mangoes and sugar in a large sauce pot and cook over medium-high heat. Juices will start to release, be sure to stir the mango and sugar frequently. Cook mango filing for about 30 minutes or until mangoes are soft and juicy.
- Sprinkle gelatin on top of mango filling and blend with an immersion blender until smooth. Mix in lime zest until evenly distributed.
Graham Cracker Crust
- In a food processor, process crackers until almost dust-like. Slowly pour in melted butter while the dust is spinning. Mix together with a spatula and transfer to a small bowl.
Whipped Chili Cream
- In a stand mixer, fitted with a whisk attachment, pour in cream and sugar. Mix in medium speed to build up a froth, then increase speed to medium-high, for about 3 minutes. When cream is close to stiff peaks, add in chili powder and continue to whisk until stiff peaks.
- Place in a piping bag fitted with star tip.
Putting Pie Together
- Line 4 ring molds with parchment paper, being sure to cut off excess paper and place on a lined sheet pan.
- Using a spoon, spoon graham cracker crust into the bottom of the mold, pressing with a spoon as you work.
- After creating the crust, spoon mango filling into the mold, dividing evenly between 4 molds.
- Once molds have been filled, place sheet pan into the fridge and allow to set for 3-4 hours.
- Release pies from molds by working an off-set spatula or butter knife in between mold and parchment paper until pie is loose.
- Garnish pies with whipped chili cream, raspberries, quartered lime slices, and mint leaves.
Nutrition InformationYield 4 Serving Size 1
Amount Per ServingCalories 737 Total Fat 34g Saturated Fat 19g Trans Fat 1g Unsaturated Fat 12g Cholesterol 83mg Sodium 331mg Carbohydrates 110g Fiber 8g Sugar 86g Protein 8g