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Celebrate the delicious sweetness of ripe mangoes with this luscious No-Bake Mango Pie that’s easy to make and perfect for sharing with family and friends. It’s a creamy mango smoothie on a plate!
Although fresh mangoes are available year-round, spring is mango season. This means fresh mangoes and lots of them. If you don’t have a mango tree in your backyard, you can still find boxes of mangos for sale at rock bottom prices in the produce departments of supermarkets throughout North America.
Deciding what to do with a giant box of ripe mangoes can be a challenge. After all, there are only so many Mango Margaritas and Mango Strawberry Lemonades a person can drink!
This recipe for fresh No-Bake Mango Pie is easy to make, requires no baking and is delicious. And best of all, it uses a lot of ripe mangoes (or frozen ones if you don’t have fresh!).
What Type of Mango to Use for No-Bake Mango Pie
It’s important to use the right kind of mango for this No-Bake Mango Pie. If you’re confused by all the mango varieties you see in the market, you’re not alone.
One thing I discovered at the Mango Festival on the Caribbean island of Nevis is that there are more than 1,000 varieties of mangos in the world!
Popular throughout Thailand, India, Pakistan, the Caribbean and Mexico, each region has their favourite regional variety.
In Mexico, Guatemala and the rest of Latin America, the most common varieties are the Ataulfo and the Manilita, both of which are descended from the Manila mango from the Philippines.
They were brought to Mexico in the 1600s on the sailing ships during the galleon trade between Manila and Acapulco.
The majority of Mexico’s mangos are grown in the state of Guerrero. However the state of Chiapas is recognized by the Mexican government for its “Mango Ataulfo del Soconusco Chiapas” an appellation of origin (much like dijon mustard in France) signifying where it was first grown by Ataulfo Morales Gordillo.
Ataulfo mangos are the best ones to use for this recipe. This type of mango has a flattened oval shape, firm yellow flesh and a soft, sweet inner pulp with few fibers that makes it ideal for smoothies, mango margaritas and desserts.
If you’re shopping for mangos in the United States, note that the Ataulfo mango may also be known as the honey mango. However, you can also use frozen mangoes in this recipe.
How Do Mangos Grow?
Mango fans might be interested to know that mango trees (Mangifera indica) are a deep-rooted species of flowering plant that’s a member of the sumac family Anacardiaceae — a family that also includes pistachio, cashew and poison ivy.
Unlike papaya, another popular tropical fruit that grows on relatively short plants, mango trees can grow to 40 metres or 130 feet tall, producing hundreds of mangoes on each tree.
Mangoes are an evergreen plant that begins fruit production in three years and form fruit quickly, producing abundant crops from March through the beginning of summer.
Nutritional Benefits of Mango Fruit
Packed with Vitamin C, Vitamin A, dietary fiber, potassium and anti-oxidants, mangos are one of the world’s healthiest fruits. Their sweet, creamy texture also makes them one of the tastiest fruits to use in desserts.
So, go ahead, buy a big box of fresh mangos and celebrate mango season by making a few mango recipes at the same time. You can whip up some mango pulp for this recipe and then use the extra fruit for Mango Coconut Panna Cotta and Mango Black Bean Salsa.
Step by Step on How to Make No-Bake Mango Pie With or Without Gelatin
- To make a mango pie, spray the bottom and sides of a 9-inch springform pan with vegetable spray. Then, melt the butter and combine with chocolate crumbs, pressing it into the bottom of the pan.
- Chill for a few hours in the refrigerator. You can make the crust in advance if you like and leave it covered overnight in the fridge.
- While the base crust is cooling, heat the mango juice in the microwave until very hot and add the Jell-o powder, stirring until completely dissolved.
- Vegetarians can use agar-agar powder as a substitute for the gelatin. One generous teaspoon of agar powder is equal to one teaspoon of gelatin.
- Place the juice and gelatin mixture in the refrigerator to chill until slightly firm. Wash, peel and core the mangos and process in a food processor until a smooth mango pulp is formed.
- Once the gelatin and juice mixture is slightly firm, fold it into the mango pulp puree, stirring until blended.
- Whip whipping cream until peaks form and gently fold it into the mango and gelatin mixture.
- Then pour it the mango, gelatin and whipping cream mousse into the springform pan lined with chilled chocolate crumbs.
- Chill for five hours and then garnish with mango slivers, whipping cream and fresh mint.
Tips and Substitutions:
- If you can’t find fresh mangos, you can use a bag of frozen mango chunks or even a can of mangoes. If you use canned mangoes, save the juice when draining the fruit as you can use it for making the gelatin.
- You can substitute 2 packages of Knox gelatin for the flavoured Jell-O if you use mango juice.
- Vegetarians can make this delicious dessert by using agar-agar powder as a substitute for the gelatin. One generous teaspoon of agar powder is equal to one teaspoon of gelatin.
- An option to making your own crust is to use a ready-to-use graham pie crust. Look for one that’s 9-inches in diameter and follow the instructions to prepare it. Usually that just means baking the pre-made crust in the oven for 6-9 minutes, allowing it to cool and then filling it.
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No-Bake Mango Pie
Equipment
- food processor
- Hand-held mixer
Ingredients
- 5-6 large mangos ataulfo variety (or 2 cups frozen)
- 1/2 cup mango or orange juice
- 3 oz box peach or orange Jello or vegetarian substitute
- 4 ounces whipping cream
- 16 ounces chocolate cookie crumbs a 450 gram bag or 2 cups crushed chocolate wafer cookies
- 1/4 cup butter
Instructions
- Spray a 9 inch springform pan with vegetable oil.
- Melt butter and combine with chocolate crumbs, pressing into the bottom of the pan. Chill for a few hours in the refrigerator.
- Heat mango juice in the microwave until very hot and add the Jello, stirring until dissolved. Place in the refrigerator to chill until slightly firm.
- Wash, peel and core the mangos and process in a food processor until smooth. You should have 2 cups in total. In a separate bowl, fold the gelatin into the mango puree, stirring until blended.
- Whip whipping cream until peaks form and then gently fold into mango and gelatin mixture.
- Pour into springform pan on top of chocolate crumbs
- Refrigerate for 5 hours.
- Garnish with mint leaves, thin slices of mango and whipping cream.
Notes
- You can substitute 2 packages of Knox gelatin for the flavoured Jell-O if you use mango juice.
- Vegetarians can make this delicious dessert by using agar-agar powder as a substitute for the gelatin. One generous teaspoon of agar powder is equal to one teaspoon of gelatin.
Nutrition
If you liked this mango pie, you’ll love these mango recipes:
- Mango and Black Bean Salsa
- Sparkling Mango Cocktail from Los Cabos, Mexico
- Coconut and Mango Panna Cotta
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Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.
Read more about Michele Peterson.
Healthy Prickly Pear Salad Dressing
Sruthi
How much knox should u use in this recipe when u mean 2 packets ?
Michele Peterson
One pouch should contain one Tablespoon and we used two pouches.Note that Knox contains no sugar so you’ll need to use sweetened mango juice to get the same sweetness as you would using flavoured Jello.
SERENA SYNUAE LUIS LINHARES DA COSTA
HI, I had a question, it is okay to use mango jello or will it be too sweet ?
Michele Peterson
Mango jello would be great to use! I haven’t seen it for sale so am not sure of the colour but the flavour and consistency should be fine!
Priya Lakshminarayan
Wow what a delicious looking dessert just in time for the long weekend!
Emily
Fabulous recipe! I love the mix of fresh mango and chocolate. It’s a total yum.
Michele Peterson
Mango and chocolate are two of my favourite things too!
Andrea Metlika
Mangoes as a pie, who would have thunk it. It looks beautiful and sounds super flavorful.
Dannii
That looks incredible. I never would have thought to use mango in a pie.
Natalie
Wow this mango pie looks really incredible. So refreshing and so delicious. Love the bright color and flavors. I will definitely make this!
Vanessa | Zest & Simmer
This mango pie looks like such a wonderful treat, and I love that it’s no bake too! Can’t wait to try it out!
Terri
My son is mango crazy and would LOVE this. I love that it’s no bake as I don’t want to be turning on my oven in the summer 🙂
Wanda
I think my kids would absolutely go crazy for this dish. We didn’t eat mangoes growing up but my kids do and love them. Plus the chocolate base – looks fabulous!
Colleen
I love mangoes, and this pie is stunning, and sounds delicious! Pinning to try.
Christabel
I can’t wait to give this a try! LOVE mangoes! NOM
Hung Thai
Now that is a sweet market! And an even sweeter recipe using mangos! I wish I lived in a place where mangos grew freely 🙁
Maureen
I love mangoes and I love this recipe! I’m loving the color of the pie. It’s so mangolicious! If that’s even a word. 🙂 It’s very yummy! 🙂
Alison Abbott
I’ll never forget the first mango I tasted. It was in the Philippines and I still have dreams about the delicious flavor. Can’t wait to try this recipe,although I might try to lighten it up with Greek yogurt. It looks mighty good and so easy!
Irene S. Levine, PhD
For some reason, I’ve never acquired a taste for mangoes but I love your dishes! So photogenic~
A Cook Not Mad (Nat)
I’m bookmarking this as we will be in Hawaii soon, surrounded with mango trees, can’t wait to make this pie.
Sue Reddel
How did I miss mango season? Must be Chicago is a bit slow. Have to get some mango and try this smoothie pie looks yummy.
Culture Tripper
This recipe is a keeper! I didn’t know there were different types of mango. Makes sense to look for the smoother-textured ones to make mango smoothie pie.
Donna Janke
I just tasted ataulfo mango for the first time last week. It was sooo good. I hadn’t realized there were different kinds of mango. This recipe looks good.
Carole Terwilliger Meyers
This recipe looks easy and yummy. The only problem is preparing the mangoes. I hate cutting up mangoes. But I love eating them.
Patti Morrow
I’m not a huge fan of mangoes, but that recipe looks yummy. You can put anything in a chocolate crumb crust and I’ll eat it!
Doreen Pendgracs
i love mangoes, too, and know I would enjoy this dessert. Thx for sharing the tasty recipe.
esperanza
Thanks for sharing this delicious recipe, so light and tasty, a touch of the tropics!
Betsy Wuebker | PassingThru
We just bought enormous mangoes here on Mallorca this morning. I would love to make this recipe!
Rossana
Love mangoes – this is a recipe I will have to make for my daughter – she is a mango fiend! 🙂
jenny@atasteoftravel
I’m a mango fan too Michele so this quick, easy recipe appeals to me. Mango season has just finished for us in Australia so I’ll have to wait a while to try it!
Yasha Langford
I absolutely love mangoes – they are by far my favourite fruit. Here in Chile they are far too expensive to buy – and not very good.
At home in Australia we live in an area where they are also available in large quantities to just enjoy.
Have you heard – the best way to eat a mango is…
in the bath!!!