Mango Pie was one of the first desserts I learnt to make after moving to the US (almost 15 years ago now!). I got the recipe from a dear friend, Deepa when we both ‘newly weds’ (at that time) and ‘newly arrived’ in the US with our respective husbands, used to hang out together a lot – looking up recipes,cooking, lazing around,watching movies and in general just ‘laughing’ a lot! 🙂 Love you Deeps! Hence ‘Mango pie’ still brings back those pleasant memories every single time I make it.! This recipe is a ‘no bake’ pie and uses gelatin and can be whipped up in under 15 minutes and then left to set in the refrigerator for 6-8 hours. You can use a ready-made pie crust or make one on your own (I have shown the recipe below). This is one dessert that I am sure I have made the most number of times in the past 15 years and this recipe is also the most ‘sought after’ recipe by my friends. Hence I did a video recording too this time (so there you go folks…no more pestering me for either the pie or the recipe – Make your own please! 🙂 ) LOL!
The only change I have made to the original recipe is to use real ‘whipping cream’ instead of ‘Cool Whip’ since I try to stay away from ‘processed/synthetic foods’. And of late I have also been making my own crust too which is quite easy as well and more tasty than the ready made ones! Believe me this pie will be a huge hit with both kids and adults alike… after all who doesn’t like mangoes, right? Enjoy! 🙂
This recipe will make two 9 inch pies Time to prepare - 15 minutes; Time to set: 6-8 hours Ingredients: 2 packs of unflavored gelatin (0.5 ounce total) 2 tbsp of cold water 1 cup whole milk (hot) 2 and 1/2 cups of sweetened canned mango pulp (Swad brand) 1/2 cup (generous or heaped) of powdered/granulated sugar 1 cup heavy whipping cream Two 9 inch ready made or home made Graham cracker pie crusts (see recipe for homemade crust below)
Take a large mixing bowl and add two tablespoons of cold water to it. Sprinkle the gelatin powder over the water to make the gelatin wet.
Then pour hot milk to the gelatin and mix to dissolve the gelatin completely. Make sure there are no lumps.
Then add the mango pulp and the sugar and mix well.Set aside.
Next take the whipping cream in a separate bowl and whip it using a hand blender to make it fluffy (till soft peaks form). This should take about 4-5 minutes.
Finally fold in this whipped cream with the mango mixture slowly and once mixed in thoroughly pour it into the pie crusts and refrigerate for 6-8 hours.
Recipe for homemade pie crust
2 cups graham crackers coarsely ground
1/2 cup (1 stick) unsalted butter, melted
Method: In a mixing bowl, mix the ground 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.
- 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 sugar you need will depend upon how sweet your mango pulp is. So if the mango pulp you use is not that sweet, you should add more sugar than the 1/2 cup I recommend above.
Link to video: