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Mango Pie

Mango Pie

This creamy Mango Pie is sunshine in dessert form — a tropical dream made with a buttery graham-cracker crust and silky mango custard filling. Every bite bursts with the vibrant sweetness of ripe mangoes, balanced by a hint of cardamom and a rich, creamy texture that melts in your mouth.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 5 hours 12 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Tropical
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Graham-Cracker Crust
  • 280 g graham-cracker crumbs finely crushed
  • 75 g granulated sugar ⅓ cup plus 1 tbsp
  • 0.25 tsp ground cardamom optional, for subtle warmth
  • 1 pinch sea salt
  • 128 g unsalted butter melted
For the Mango Custard Filling
  • 180 ml cold water
  • 100 g granulated sugar divided use
  • 2.25 tbsp powdered gelatin about 2½ packets
  • 120 ml heavy whipping cream chilled
  • 113 g cream cheese softened to room temperature
  • 920 g Alphonso mango purée about 3¼ cups or 1 (30-ounce) can
  • 1 pinch sea salt

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5 – Whip the Cream — Beat chilled cream with the remaining ¼ cup sugar until soft-medium peaks form. Refrigerate to keep cold.
  6. 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.
  7. 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.
  8. 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

For best flavor, use Alphonso mango purée or ripe fresh mangoes blended and strained. Don’t overheat the purée, or the gelatin won’t set properly. To make it gluten-free, use gluten-free graham crackers. Agar-agar can be substituted for gelatin but sets firmer. Add lime zest or coconut cream for a tropical twist.