Description
This vibrant Mango Pie combines a buttery graham cracker crust with a luscious mango and cream of coconut filling, set with gelatin for a light, airy texture. Perfectly chilled and garnished with fresh mango and lime zest, this no-bake pie is a refreshing tropical dessert ideal for warm weather or special occasions.
Ingredients
Crust
- 12 graham cracker sheets
- 1/4 cup sugar
- 1 stick (1/2 cup) salted butter, melted
Filling
- 1 1/2 cups cold heavy cream
- 1 cup cream of coconut (such as Coco López), whisked
- 1 (1/4-ounce) packet unflavored gelatin powder
- 2 cups cubed fresh or thawed frozen mango (about 3 mangoes), plus more for garnish
- Juice of 1 lime, plus grated zest for garnish
Instructions
- Prepare the crust: Process the graham crackers and sugar in a food processor until finely ground, about 1 minute. With the motor running, slowly pour in the melted butter and process until the mixture resembles coarse sand. Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate using a measuring cup or glass to compact it firmly. Freeze the crust for 20 minutes to set.
- Make the whipped cream: Combine the cold heavy cream and 1/4 cup of the cream of coconut in a blender. Blend on medium speed until stiff peaks form, about 1 to 2 minutes. Transfer this coconut whipped cream to a medium bowl and set aside. No need to clean the blender.
- Dissolve the gelatin: Add 1/4 cup cold water to a small microwave-safe bowl, sprinkle the gelatin over the water, and let it sit for 1 minute to bloom. Microwave the mixture for 15 to 25 seconds until the gelatin completely dissolves, being careful not to boil.
- Blend the mango filling: Add the cubed mango, lime juice, and remaining 3/4 cup cream of coconut to the blender. Blend on medium-high speed until completely smooth, about 1 minute. Scrape down the sides as needed. Add the dissolved gelatin mixture and blend on medium speed until well incorporated. Stir in 1 1/2 cups of the reserved coconut whipped cream until combined and airy. Cover and refrigerate the remaining coconut whipped cream for garnishing.
- Assemble and chill: Pour the mango filling into the prepared graham cracker crust. Refrigerate uncovered for at least 6 hours, up to 2 days. After 12 hours, loosely cover the pie with plastic wrap to prevent drying.
- Serve: Before serving, whisk the reserved coconut whipped cream until stiff peaks form if needed. Dollop or pipe the whipped cream onto the pie and garnish with fresh mango cubes and grated lime zest for a bright, decorative finish.
Notes
- For best texture, use ripe, fresh mangoes or properly thawed frozen mango chunks.
- Ensure the gelatin does not boil when dissolving as this can affect setting power.
- You can prepare this pie up to 2 days in advance and keep refrigerated.
- If desired, substitute salted butter with unsalted and add a pinch of salt to the crust mixture.
- Allow pie to chill sufficiently to ensure firm setting before slicing.
- Use a sharp, warm knife to get clean slices.
