Introduction
If you’re dreaming of a tropical getaway but can’t hop on a plane, this No-Bake Mango Pie will whisk you away with every bite. It combines the sweet, juicy flavor of mango with a creamy coconut filling and a crisp graham cracker crust—all no oven required. This dessert is sunshine on a plate and the perfect answer to your summer dessert cravings. Whether you’re hosting a barbecue, a potluck, or just satisfying your own sweet tooth, this pie will become your go-to summer treat.
Recipe Overview
The pie features three major components: a graham cracker crust, a coconut and mango filling stabilized with gelatin, and a topping of fresh mango and whipped coconut cream for a stunning presentation. The recipe is designed for simplicity, letting the flavors of fresh mango and coconut shine. And, just like the tropical islands it evokes, the preparation is breezy and stress-free—requiring only a blender, a pie plate, and a few hours of chill time.
| Category | Preparation Time | Cooking Time | Servings | Difficulty |
|---|---|---|---|---|
| Dessert | 15 mins (active) | 6 hours (chill) | 8–10 slices | Easy |
Ingredients
For the Crust
- 12 graham cracker sheets
- 1/4 cup sugar
- 1 stick salted butter, melted
For the Filling
- 1 1/2 cups cold heavy cream
- 1 cup cream of coconut (such as Coco López), whisked (divided)
- 1 (1/4-ounce) packet unflavored gelatin powder
- 2 cups cubed fresh or thawed frozen mango (from about 3 mangoes), plus more for garnish
- Juice of 1 lime, plus grated zest for garnish
Step-by-Step Instructions
1. Make the Graham Cracker Crust
- Process graham cracker sheets and sugar in a food processor until finely ground, about 1 minute.
- With the motor running, slowly pour in melted butter. Process until the mixture looks like coarse sand.
- Press the crumb mixture into the bottom and up the sides of a 9-inch
