No-Bake Mango Pie

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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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4.62 from 18 votes

No-Bake Mango Pie

No-Bake Mango Pie is a spectacular, delicious tropical fruit dessert to whip up for family or company

Prep Time15 mins

Chill5 hrs

Total Time5 hrs 15 mins

Course: Dessert

Cuisine: Mexican

Servings: 8 servings

Calories: 516kcal

Author: Michele Peterson

Cost: $6

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

US Customary - Metric

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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. 

Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.

Nutrition

Calories: 516kcal | Carbohydrates: 69g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 404mg | Potassium: 347mg | Fiber: 3g | Sugar: 38g | Vitamin A: 1896IU | Vitamin C: 63mg | Calcium: 48mg | Iron: 2mg

Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

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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Michele Peterson

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.

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