Why You’ll Love This Recipe

I enjoy this recipe because it requires simple ingredients and delivers impressive results. The creamy mango filling pairs perfectly with the crunchy graham cracker crust, and I can prepare it ahead of time for stress-free entertaining. I also like that it is light, refreshing, and full of fresh fruit flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar

For the Filling

2 cups ripe mango puree
8 ounces cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/4 cup fresh lemon or lime juice
1 teaspoon vanilla extract
1 tablespoon unflavored gelatin, dissolved according to the package directions (optional, for a firmer pie)

For Garnish

Fresh mango slices
Whipped cream
Fresh mint leaves (optional)

Directions

I preheat the oven to 350°F (175°C).
I combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
I firmly press the mixture into the bottom and up the sides of a 9-inch pie dish.
I bake the crust for 8 to 10 minutes, then let it cool completely.
I beat the softened cream cheese until smooth.
I mix in the sweetened condensed milk, mango puree, lemon or lime juice, and vanilla extract until the filling is creamy.
I stir in the prepared gelatin if I want a firmer pie.
I pour the filling into the cooled crust and smooth the top with a spatula.
I refrigerate the pie for at least 4 hours, or until fully set.
I garnish the pie with whipped cream, fresh mango slices, and mint leaves before serving.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes

Variations

I use a vanilla wafer crust instead of a graham cracker crust for a sweeter flavor.
I add toasted coconut to the crust or sprinkle it over the finished pie.
I mix shredded coconut into the filling for extra tropical flavor.
I substitute mascarpone cheese for cream cheese to create an even creamier texture.
I add a little lime zest to brighten the mango flavor.
I drizzle the finished pie with mango sauce or passion fruit puree before serving.

Storage/Reheating

I store the Mango Pie covered in the refrigerator for up to 4 days. I serve it chilled straight from the refrigerator for the best texture and flavor. If I want to keep it longer, I freeze the pie for up to 2 months, wrapping it tightly to prevent freezer burn. I thaw it overnight in the refrigerator before serving. I do not reheat this dessert because it is meant to be enjoyed cold.

FAQs

Can I use frozen mango?

Yes. I thaw the frozen mango completely and drain any excess liquid before blending it into a smooth puree.

How do I know when the pie is fully set?

I refrigerate the pie for at least 4 hours, and I know it is ready when the filling feels firm and slices cleanly.

Can I make Mango Pie ahead of time?

Yes. I often prepare it the day before serving because the extra chilling time helps the filling set perfectly.

Do I have to use gelatin?

No. I can leave out the gelatin for a softer, creamier filling, although gelatin helps the pie hold its shape better when sliced.

What can I serve with Mango Pie?

I enjoy serving it with whipped cream, fresh berries, toasted coconut, or a scoop of vanilla ice cream for an extra-special dessert.

Conclusion

I keep coming back to this Mango Pie because it is smooth, creamy, and filled with fresh tropical flavor. The combination of the buttery crust and luscious mango filling creates a refreshing dessert that is perfect for summer celebrations, holidays, or anytime I want an easy make-ahead treat. It is a simple recipe that always brings a bright and delicious finish to any meal.

Mango Pie

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This Mango Pie is a creamy, refreshing dessert with a buttery graham cracker crust and a luscious mango filling bursting with tropical flavor. It’s an easy make-ahead treat that’s perfect for warm-weather gatherings and special occasions.

Author: Laura
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 4 hours 30 minutes
Yield: 8 servings
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C).
Combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Bake the crust for 8 to 10 minutes, then let it cool completely.
Beat the softened cream cheese until smooth.
Mix in the sweetened condensed milk, mango puree, lemon or lime juice, and vanilla extract until creamy.
Stir in the prepared gelatin if using.
Pour the filling into the cooled crust and smooth the top with a spatula.
Refrigerate for at least 4 hours, or until the pie is fully set.
Garnish with whipped cream, fresh mango slices, and mint leaves before serving.

Notes

Use a vanilla wafer crust instead of graham crackers for a sweeter variation.
Add toasted or shredded coconut to enhance the tropical flavor.
Substitute mascarpone cheese for cream cheese for an even creamier filling.
Store covered in the refrigerator for up to 4 days or freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Serve chilled with whipped cream, toasted coconut, fresh berries, or vanilla ice cream.

Nutrition

Serving Size: 1 slice
Calories: 430 kcal
Sugar: 33 g
Sodium: 240 mg
Fat: 23 g
Saturated Fat: 14 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 65 mg