If sunshine could be baked into a dessert, it would taste just like this Mango Pie. This creamy, tropical treat combines a buttery graham-cracker crust with a smooth, custard-like mango filling that melts in your mouth. Every bite bursts with the sweet, floral flavor of ripe mangoes — the kind of dessert that feels like an instant vacation. Whether you’re hosting a summer party or just craving a bright, fruity indulgence, this Mango Pie is pure golden joy.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Tropical Flavor Bliss: Every bite captures the rich, exotic sweetness of Alphonso mangoes.
- Easy to Prepare: Straightforward steps — no complicated baking skills needed.
- Make-Ahead Friendly: Chill it overnight for effortless entertaining.
- Beautifully Creamy Texture: A blend of cream cheese and whipped cream gives a luscious, mousse-like filling.
- Crowd-Pleaser: Light, refreshing, and perfect for warm-weather gatherings or festive occasions.
This Mango Pie stands out because it perfectly balances creamy richness and fruity freshness — an elegant dessert that looks impressive but is delightfully simple to make.
Ingredients Needed
For the Graham-Cracker Crust
- 2½ cups (280 g) graham-cracker crumbs, finely crushed
- ⅓ cup plus 1 tbsp granulated sugar
- ¼ tsp ground cardamom (adds a subtle, exotic warmth)
- 1 pinch sea salt
- 9 tbsp (128 g) unsalted butter, melted
For the Mango Custard Filling
- ¾ cup cold water
- ½ cup granulated sugar, divided
- 2 tbsp + ¼ tsp powdered gelatin (about 2½ packets)
- ½ cup chilled heavy whipping cream
- 4 oz cream cheese, softened to room temperature
- 1 (30-ounce) can Alphonso mango purée (about 3¼ cups)
- 1 large pinch sea salt
How to Make Mango Pie
Step 1 – Prepare the Crust
In a medium bowl, combine the graham-cracker crumbs, sugar, cardamom, and salt. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened — it should resemble wet sand.
Step 2 – Shape the Crust
Transfer half the mixture into a 9-inch metal pie pan. Press firmly across the bottom and up the sides using the bottom of a measuring cup or glass. The more compact the crust, the better it holds together. Repeat with the remaining mixture if making a second pie.
Step 3 – Bake and Cool
Preheat your oven to 325°F (160°C). Chill the crust in the freezer for 15 minutes before baking for 12 minutes, or until golden brown. Let cool completely on a wire rack — a cool crust ensures a smooth, even custard later.
Step 4 – Bloom the Gelatin
In a large bowl, pour the cold water. In a small separate bowl, mix ¼ cup sugar with the gelatin, then sprinkle it evenly over the water’s surface. Let it sit for a few minutes to “bloom,” which helps the gelatin dissolve evenly later.
Step 5 – Whip the Cream
Beat the chilled cream and remaining ¼ cup sugar until soft-medium peaks form. Set aside in the refrigerator to keep it cold.
Step 6 – Warm the Mango Purée
In a saucepan over medium-low heat, gently warm 1 cup of mango purée until it feels just warm to the touch (don’t boil). Pour it over the gelatin mixture, whisking constantly until fully dissolved. Then, whisk in the remaining purée until smooth.
Step 7 – Blend the Filling
In another bowl, beat the cream cheese until silky and smooth. Add it to the mango mixture along with a pinch of sea salt. Use an immersion blender (or a regular blender) to achieve a velvety texture.
Gently fold one-fourth of the mango mixture into the whipped cream to lighten it, then fold everything together until fully blended with no streaks.
Step 8 – Assemble and Chill
Pour the mango custard into the cooled crust and smooth the top with a spatula. Refrigerate for at least 5 hours or overnight, until fully set and chilled. Serve cold for the best flavor and texture.
💡 Tip: Tap the pie gently on the counter to release air bubbles for a perfectly smooth top.
Serving and Storage Tips
- Serving: Garnish with fresh mango slices, mint leaves, or a dollop of whipped cream for a stunning finish.
- Storage: Keep covered in the refrigerator for up to 3 days.
- Freezing: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving — the texture remains silky and creamy.
Helpful Notes
- Use Alphonso mangoes (fresh or puréed) for their deep color and naturally rich flavor.
- If using fresh mangoes, blend and strain them to ensure a smooth custard.
- For a twist, add a touch of lime zest for brightness or a hint of coconut cream for tropical flair.
- Avoid overbeating the whipped cream — soft peaks blend more easily for a smooth texture.
Mango Pie
Ingredients
Method
- Step 1 – Prepare the Crust — In a medium bowl, combine graham-cracker crumbs, sugar, cardamom, and salt. Add melted butter and mix until evenly moistened; the mixture should resemble wet sand.
- Step 2 – Shape the Crust — Press the mixture firmly into the base and sides of a 9-inch pie pan using a glass or measuring cup for compactness. Chill in the freezer for 15 minutes.
- Step 3 – Bake and Cool — Preheat oven to 160°C / 325°F. Bake for 12 minutes or until lightly golden. Cool completely on a wire rack before filling.
- Step 4 – Bloom the Gelatin — Pour cold water into a large bowl. In a small bowl, combine ¼ cup sugar with gelatin and sprinkle over the water’s surface. Let sit for a few minutes to bloom.
- Step 5 – Whip the Cream — Beat chilled cream with the remaining ¼ cup sugar until soft-medium peaks form. Refrigerate to keep cold.
- Step 6 – Warm the Mango Purée — Gently warm 1 cup of mango purée in a saucepan until just warm to the touch. Pour over the gelatin mixture, whisking until dissolved. Add remaining purée and whisk until smooth.
- Step 7 – Blend the Filling — Beat cream cheese until smooth, then blend with mango mixture and a pinch of salt until silky. Fold in whipped cream in two additions until evenly combined.
- Step 8 – Assemble and Chill — Pour the mango custard into the cooled crust, smooth the surface, and refrigerate for at least 5 hours or overnight until set. Serve chilled.
Notes
Conclusion
This Mango Pie is pure sunshine on a plate — creamy, fruity, and effortlessly elegant. It’s a dessert that wows guests without demanding hours in the kitchen. The contrast between the buttery crust and the silky mango custard is simply irresistible.
If you try this recipe, please leave a comment and a star rating below!
Don’t forget to share your creation on Pinterest or Facebook — I’d love to see how yours turned out!
What’s your favorite tropical twist — coconut, lime, or extra mango? Tell me in the comments!
Frequently Asked Questions (FAQ)
Can I use fresh mangoes instead of canned purée?
Yes! Just peel, dice, and blend ripe mangoes until smooth, then strain to remove fibers. Use the same quantity as the canned purée.
How can I make this Mango Pie gluten-free?
Simply substitute gluten-free graham crackers or digestive biscuits for the crust. The rest of the recipe is naturally gluten-free.
Can I use agar-agar instead of gelatin?
Yes, you can. Use equal parts agar powder, dissolve it in warm water, and simmer briefly before mixing with the purée. Keep in mind that agar sets more firmly than gelatin.
Why didn’t my custard set properly?
It’s often due to gelatin not fully blooming or the mixture being too warm when combined. Ensure you let the gelatin bloom fully and avoid overheating the mango purée.
Is Mango Pie freezer-friendly?
Absolutely! Once fully chilled and firm, wrap the pie in plastic and foil, then freeze for up to 1 month. Thaw in the fridge overnight before serving.