Mango Pie

Name: Mango Pie
Prep time: 30 min
Total time: 6 h 30 min
Yield: 8 - 10 serving(s)
Ingredients: 12 graham cracker sheets; 1/4 c. sugar; 1 stick salted butter, melted; 1 1/2 c. cold heavy cream; 1 c. cream of coconut (such as Coco López), whisked; 1 (1/4-ounce) packet unflavored gelatin powder; 2 c. cubed fresh or thawed frozen mango (from about 3 mangoes), plus more for garnish; Juice of 1 lime, plus grated zest for garnish

The creamy coconut filling tastes like an island escape.

By Ree DrummondPublished: Jun 14, 2025

Be the first to review!

Jump to recipe

David Malosh

Yields:

8 - 10 serving(s)

Prep Time:

30 mins

Total Time:

6 hrs 30 mins

If you’re craving a tropical escape but can’t hop on a plane, let this no-bake mango pie whisk you away instead. It’s a summery combination of fruity, creamy, and fresh flavors paired with the easiest graham cracker crust around. I love a good icebox dessert, especially when it’s too hot to turn on the oven but my sweet tooth refuses to take the day off. This pie is pure sunshine and the perfect answer to your summer dessert dilemmas. Looking for more easy no-bake desserts to try? Check out lemon icebox pie, strawberries and cream trifle, or a classic ice cream cake next!

Can you use frozen mango for no-bake pie?

Yes! This recipe works well with fresh or frozen mango. The nice thing about frozen fruit is that it's pre-chopped, so you can skip the steps of peeling and pitting the mangoes. Just let the pieces thaw on the counter for about 10 minutes before blending the pie filling.

Can you make no-bake mango pie ahead of time?

Yes, prepare the pie without the whipped cream topping up to two days before serving. Wrap it tightly in plastic wrap and keep it in the fridge. If the whipped cream deflates a bit while it's stored, whip it back to stiff peaks and top your pie just before serving.

Can you freeze mango pie?

This pie freezes well without the whipped cream topping. Wrap it tightly in a few layers of plastic wrap and store it in the freezer for up to three months. The day before you want to dig in, move the pie to the fridge to thaw. The whole pie will need to thaw overnight but if you stored a slice or two, it should soften up in a few hours. Before serving, whip the cream topping to stiff peaks and decorate your pie.

Can I use a store-bought graham cracker crust?

By all means pick up a crust at the grocery store if you're short on time. Then follow the recipe starting with step two.

Can I use coconut milk instead of cream of coconut?

You'll want to use cream of coconut for this recipe. Unlike plain coconut milk, cream of coconut is thicker and sweetened, which is essential for the texture and flavor of the no-bake filling. Regular coconut milk would produce a runny pie. You can usually find cream of coconut in the baking aisle or near the cocktail mixers.

Advertisement - Continue Reading Below

Ingredients

For the Crust:

12
graham cracker sheets
1/4 cup
sugar
1
stick salted butter, melted

For the filling:

1 1/2 cups
cold heavy cream
1 cup
cream of coconut (such as Coco López), whisked
1
(1/4-ounce) packet unflavored gelatin powder
2 cups
cubed fresh or thawed frozen mango (from about 3 mangoes), plus more for garnish
Juice of 1 lime, plus grated zest for garnish

Directions

1. Step 1For the crust: Process the graham crackers and sugar in a food processor until finely ground, about 1 minute. With the motor running, slowly pour in the melted butter and process until the mixture is the texture of coarse sand. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate, using a measuring cup or glass to press it flat. Freeze for 20 minutes.
2. Step 2For the filling: Combine the heavy cream and ¼ cup of the cream of coconut in a blender and blend on medium speed until stiff peaks form, 1 to 2 minutes. Transfer to a medium bowl. (No need to clean the blender.)
3. Step 3Add ¼ cup cold water to a small microwave-safe bowl. Sprinkle the gelatin over the water and let sit for 1 minute. Microwave until the gelatin is dissolved, 15 to 25 seconds (do not boil).
4. Step 4Add the mango, lime juice, and remaining ¾ cup cream of coconut to the blender and blend on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the blender and add the gelatin mixture. Blend on medium speed until well combined. Add 1½ cups of the coconut whipped cream and blend until combined and airy. Cover and refrigerate the remaining coconut whipped cream.
5. Step 5Pour the mango mixture into the prepared crust. Refrigerate, uncovered, for at least 6 hours and up to 2 days. (Loosely cover with plastic wrap after 12 hours.)
6. Step 6To serve, whisk the reserved coconut whipped cream back to stiff peaks, if needed. Dollop or pipe onto the pie and garnish with lime zest and mango.