Mango Pie with Graham Cracker Crust
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I still remember the first time I tried this mango pie: bright, sunny mangoes blended until silky and poured into a crisp graham cracker shell — it felt like summer on a plate. This Mango Pie with Graham Cracker Crust is an easy, no-fuss dessert that’s creamy, tangy, and wonderfully satisfying. It’s perfect for summer gatherings, potlucks, or any time you want a refreshing, make-ahead treat. If you like indulgent, simple pies, you might also enjoy this Creamy Chicken Pot Pie Soup for a savory contrast.
Why you’ll love this dish
This mango pie stands out because it delivers big tropical flavor with minimal effort. The graham cracker crust gives a buttery, slightly crunchy base while the filling—made from ripe mangoes, cream, and sweetened condensed milk—sets into a lusciously smooth custard without baking. It’s a crowd-pleaser for warm-weather parties, a kid-approved dessert, and a quick option when fresh mangoes are in season.
"Light, creamy, and bright — this pie tasted like a vacation and disappeared in minutes." — a quick summer review
Besides being delicious, it’s budget-friendly (few ingredients), quick to assemble, and forgiving — overripe mangoes actually help by adding extra sweetness and flavor.
How this recipe comes together
Before you start, here’s a short overview of the process so you know what to expect:
- Make and bake a graham cracker crust until lightly golden, then cool it completely.
- Blend fresh mangoes with heavy cream, sweetened condensed milk, lime, vanilla, and a pinch of salt until smooth.
- Pour the filling into the cooled crust and chill until set (4 hours minimum; overnight is best).
- Garnish and serve chilled.
This recipe is mostly prep and chill time, with only about 10 minutes active work making it ideal for planning ahead.
What you’ll need
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 2 ripe mangoes, peeled and diced (about 1 ½–2 cups)
- 1 cup heavy cream
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- ¼ teaspoon salt
- Fresh mint leaves for garnish (optional)
Notes and substitutions:
- If you can’t find fresh mangoes, use frozen mango chunks thawed and drained, though fresh will give the brightest flavor.
- For a lighter version, swap half the heavy cream for full-fat Greek yogurt (texture will be tangier and slightly firmer).
- For a gluten-free crust, use gluten-free graham crumbs or crushed gluten-free cookies.
I also like to keep a similar savory-sweet balance in mind when adapting recipes—see a variation below or this Creamy Leek Mushroom Mini Pies for another make-ahead pie idea you can serve alongside this for variety.
Step-by-step instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, stir together graham cracker crumbs, melted butter, and granulated sugar until evenly moistened and crumbly. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust.
- Bake the crust for 8–10 minutes, until it’s lightly golden and smells nutty. Remove from the oven and let it cool completely on a rack. Cooling stops the butter from softening the crust later.
- While the crust cools, place diced mangoes, heavy cream, sweetened condensed milk, vanilla extract, lime juice, and salt in a blender or food processor. Blend until completely smooth and creamy—about 45–60 seconds depending on your blender. Taste and add a touch more lime if the mangoes are very sweet.
- Pour the mango filling into the cooled crust and smooth the top with a spatula.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm. For best texture and flavor melding, chill overnight.
- Before serving, garnish with fresh mint leaves if desired. Slice with a knife dipped in hot water for cleaner cuts.
A quick pro tip: if your mango puree seems too thin, chill it for 30 minutes and recheck — it often firms up when cold.
Best ways to enjoy it
- Serve slices chilled with an extra dollop of whipped cream and a thin lime zest twist for brightness.
- For a party, plate small wedges with a drizzle of mango coulis or toasted coconut flakes.
- Pair with lightly brewed iced tea, a crisp Prosecco, or a simple coffee for a balanced dessert finish.
- For a tropical platter, serve alongside fresh berries and buttery shortbread cookies.
Presentation trick: use a hot, clean knife between slices and wipe it between cuts to keep each piece pristine.
Keeping leftovers fresh
Store any leftover pie in the refrigerator, covered, for up to 3 days. Use an airtight container or wrap the pie pan tightly with plastic wrap to prevent odors and moisture loss. The texture is best within the first 48 hours.
Freezing: you can freeze the pie (whole or in slices) for up to 1 month. Wrap tightly in plastic wrap and then in aluminum foil to avoid freezer burn. Thaw overnight in the fridge before serving; the crust may soften slightly after freezing.
Food safety: because this pie contains dairy, keep it refrigerated and do not leave it out at room temperature for more than two hours.
Helpful cooking tips
- Choose ripe mangoes: they should give slightly to pressure and smell sweet at the stem. Ataulfo or Kensington Pride mangoes work particularly well for a smooth, sweet puree.
- Chill components: cold filling sets better and tastes cleaner against the crunchy crust.
- Avoid overblending: blend just until smooth to keep the mango’s fresh flavor. Overheating the blender motor can warm the puree, which affects chilling time.
- Press crust firmly: compacting the graham mixture prevents a crumbly slice. Use the bottom of a measuring cup to press evenly.
- Test set: gently jiggle the pan—if the center moves, give it more time in the fridge.
For more make-ahead pie strategies and small-batch crust techniques, see this practical guide to mini pie prep and crust tips.
Creative twists
- Mango-Lime Swirl: reserve ¼ cup of mango puree and stir with extra lime zest; swirl into the filling before chilling for visual interest.
- Coconut Mango: fold ¼ cup toasted shredded coconut into the crust or sprinkle on top for texture.
- No-Bake Variation: skip baking the crust — press it into the pan and chill 30 minutes. (Baking gives better structure but no-bake saves time.)
- Boozy Boost: add 1–2 tablespoons rum or mango liqueur to the filling for an adult twist.
- Dairy-free: replace heavy cream and sweetened condensed milk with canned coconut cream and sweetened condensed coconut milk for a vegan-friendly version.
Your questions answered
Q: How long does this pie take to set?
A: Plan for at least 4 hours in the refrigerator; overnight gives the best texture and flavor melding.
Q: Can I use canned mango puree?
A: You can, but watch the sugar content. Fresh mangoes give the best bright flavor and texture. If using canned, choose one without added sugars and adjust lime juice to balance sweetness.
Q: Is this pie suitable for summer parties?
A: Absolutely — it’s portable if kept chilled in a cooler, and it’s a lighter dessert option that suits warm-weather menus.
Q: What if my filling is too runny after chilling?
A: If the filling hasn’t set after sufficient chilling, the mangoes may be particularly juicy. Blend in 1 tablespoon of instant vanilla pudding mix or chill longer; alternatively, transfer to individual ramekins and freeze briefly to firm up.
Q: Can I make it ahead for a holiday?
A: Yes. Assemble and chill overnight; if you need to make it several days ahead, freeze as described and thaw in the fridge the night before serving.
Conclusion
If you love fruity, make-ahead desserts, this mango pie is a brilliant showcase for ripe mangoes and simple pantry ingredients. For more mango-forward inspirations, try the Mango Lime Tart from Love and Olive Oil for a baked twist, or explore a richer cheesecake-style option like the Mango Lime Cheesecake at Glorious Treats. If you’re curious about a no-bake, multi-layered mango pie from a different culinary tradition, check out the No-Bake Icebox Mango Pie (Filipino Mango Royale) on Hot Thai Kitchen for inspiration.
Enjoy the bright, creamy flavors — and don’t be surprised if this becomes your go-to summer dessert.
Mango Pie with Graham Cracker Crust
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a medium bowl, stir together graham cracker crumbs, melted butter, and granulated sugar until evenly moistened and crumbly. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust.
- Bake the crust for 8–10 minutes, until it’s lightly golden and smells nutty. Remove from the oven and let it cool completely on a rack.
- While the crust cools, place diced mangoes, heavy cream, sweetened condensed milk, vanilla extract, lime juice, and salt in a blender or food processor. Blend until completely smooth—about 45–60 seconds.
- Pour the mango filling into the cooled crust and smooth the top with a spatula.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm. For best texture and flavor melding, chill overnight.
- Before serving, garnish with fresh mint leaves if desired. Slice with a knife dipped in hot water for cleaner cuts.
