No-Bake Mango Mousse 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 Easter, Mother’s Day or spring entertaining!

Think creamy mango mousse meets tropical cheesecake. It’s light, fluffy, and bursting with sunshine in every bite.

Why We Love This Recipe

• It’s the perfect spring recipe. Although fresh mangoes are available year-round, spring is mango season. This means fresh mangoes and lots of them!
• This recipe for fresh No-Bake Mango Pie is easy to make.
• It requires no baking so you can make it in advance.
• It’s light, airy and tropical so complements savoury dishes such as Bacalao a la Vizcaína (Spanish salt cod stew), hearty meals such as hilachas (shredded beef stew) and traditional Lent dishes made with salted cod.  
• It’s popular with all ages. 

Best 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.

Ataulfo mangos are the best mangoes 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 mango salsas, 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.

You can also use frozen mangoes in this recipe but you’ll need to adjust the recipe for water content.

Nutritional Benefits of  Mango Fruit

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.

🌟 Pro Tip: This means if you are allergic to poison ivy or cashews, you may also be allergic to 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.

You can whip up some mango pulp for this recipe and then use the extra fruit for Mango Coconut Panna Cotta

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.
• If you use frozen mangos, watch the water content as it defrosts. The gelatin won’t set if there’s excess water.
• 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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Recipe

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4.87 from 52 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 minutes mins

Chill5 hours hrs

Total Time5 hours hrs 15 minutes 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

Cook ModePrevent your screen from going dark

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

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More Mango Recipes to Try

• Mango and Black Bean Salsa 
• Sparkling Mango Cocktail from Los Cabos, Mexico  
• Coconut and Mango Panna Cotta 

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