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I know making pies in the summer is not a scandalous idea. Succulent peaches, perfectly ripe berries, and delicious vegetables like summer squash and zucchini all scream “BAKE ME WITH A CRUST!“I don’t care, because I avoid all summer recipes that require me to turn on my oven. It might just be because the kitchen in my little Brooklyn apartment doesn’t have an air conditioner, but that doesn’t mean I don’t like pie!
So when I stumbled upon Ivanna Lopez Guajardo’s No-Bake Mango Pie, I was instantly excited to try it. At a glance, I saw that the main ingredients were heavyweights for me when it came to desserts (mango, cream cheese and condensed milk) and the best part was that it didn’t require oven ! The recipe looked super easy and I was looking forward to trying it.
How to make no-bake mango pie
It’s important to note that since this is technically a summer mango pie, one thing may differ when making this one out of season: your choice of mango. This mango pie uses perfectly ripe mangoes that are pureed with other ingredients to make a smooth, silky, and creamy pie. It calls the Tommy Atkins mango – which is the most popular here in the US – but peak season is March through mid-July. You can, however, find and use the Ataulfo mango if you are a fan of its buttery texture. Just note that Ataulfo mangoes are a bit smaller, so they produce about half the amount of fruit as Tommy Atkins (for context, six of the Tommy Atkins mangoes will equal about 12 Ataulfo mangoes).
The recipe itself is quite simple. Start with store-bought graham cracker crusts. Next, take your blender and puree the mangoes, sweetened condensed milk, cream cheese, and hydrated gelatin powder. Once everything is smooth, pour it into your crusts and let it set in the fridge for 12 hours. Decorate your pie with mango slices, whipped topping and a little mint and voila! A summer pie with the least effort.
My Honest No-Bake Mango Pie Review
I absolutely like the simplicity of this recipe. Removing the fruit from the pit after peeling it was very easy, as I used my OXO Mango Splitter. The texture was absolutely smooth and perfect. The addition of gelatin was just enough to give this pie the sturdiness it needed to withstand being sliced and served. It didn’t overpower the pie or make it too firm – you get all the mango flavor present.
That being said, there is one main thing I would change to make it suit my taste buds better. While I absolutely loved the creaminess and slight hint of acidity that the cream cheese adds, I found this recipe could use a little more zing to cut through the sweetness. Adding juice and zest of a lime would make this completely perfect, but that’s just my preference. Overall, I loved this recipe and will definitely make it again.