Here’s a creamy, tropical Mango Pie with Graham Cracker Crust recipe — smooth, refreshing, and perfect for warm weather. You can make it baked or no-bake (both options included).

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🥭 Mango Pie with Graham Cracker Crust

📝 Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs

• ½ cup (1 stick) unsalted butter, melted

• ¼ cup granulated sugar

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Mango Filling

• 2 cups ripe mango puree (about 3–4 fresh mangoes)

• 1 (14 oz) can sweetened condensed milk

• 4 oz cream cheese, softened

• ½ cup heavy whipping cream

• 1 tablespoon fresh lime juice

• 1 teaspoon vanilla extract

• 1 tablespoon unflavored gelatin (for no-bake version only)

• 3 tablespoons warm water (to bloom gelatin)

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👩‍🍳 Instructions

Step 1️⃣ Make the Crust

1. Preheat oven to 350°F (175°C).

2. Mix graham cracker crumbs, melted butter, and sugar until evenly combined.

3. Press firmly into a 9-inch pie dish (bottom and slightly up the sides).

4. Bake 8–10 minutes until lightly golden.

5. Cool completely before filling.

(For fully no-bake crust: refrigerate 30 minutes instead of baking.)

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🥭 Option 1: No-Bake Mango Pie

2️⃣ Prepare Gelatin

1. Sprinkle gelatin over warm water.

2. Let sit 5 minutes to bloom.

3. Microwave 10–15 seconds to dissolve (do not boil).

3️⃣ Make Filling

1. Beat cream cheese until smooth.

2. Add sweetened condensed milk and mix well.

3. Stir in mango puree, lime juice, and vanilla.

4. Whip heavy cream separately until soft peaks form.

5. Fold whipped cream into mango mixture.

6. Stir in dissolved gelatin.

4️⃣ Chill

• Pour filling into cooled crust.

• Refrigerate at least 4–6 hours or until fully set.

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🥭 Option 2: Baked Mango Pie (No Gelatin)

1. Preheat oven to 325°F (163°C).

2. Beat cream cheese until smooth.

3. Mix in condensed milk, mango puree, lime juice, vanilla, and heavy cream (do not whip separately).

4. Pour into prepared crust.

5. Bake 25–30 minutes until center is just set (slight jiggle is okay).

6. Cool completely, then refrigerate at least 3 hours before serving.

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🍰 Optional Toppings

• Fresh mango slices

• Whipped cream

• Toasted coconut

• Lime zest

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💡 Tips

• Use very ripe mangoes for best flavor and natural sweetness.

• Ataulfo (Honey) mangoes work especially well.

• For extra tropical flavor, add ¼ cup coconut cream to filling.

• Store covered in refrigerator up to 3 days.

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If you’d like, I can also give you a 3-ingredient super easy mango pie, mango cheesecake version, or a Filipino-style mango float pie variation 🥭✨