There are simple pleasures that can be enjoyed at any time, and this no-oven mango pie is one of them. The first time I made it was out of sheer necessity: I had several ripe mangos in the kitchen and didn’t want them to go to waste. I started with the crispy, buttery cookie crust, then prepared the filling with ripe mango, cream cheese, condensed milk, and a few other ingredients, until I achieved a smooth, creamy mixture full of flavor.

Each spoonful is a perfect balance between the crunchy texture of the pie crust and the smoothness of the mango filling, a simple yet delicious combination. What I like most is how easy it is to prepare—just mix, chill, and enjoy.

It’s one of those desserts that not only you enjoy, but always generates small conversations around the table: “Did you make it yourself?” “It’s delicious!” And don’t we all home cooks love those comments?

But the best thing about this pie, without a doubt, is the mango, my favorite fruit. It shines through and makes every bite impossible to resist. Truly.

Oh, and by the way, it’s a recipe we’ve made several times using those ready-made pie crusts. The ones that are already prepared so you just add the filling and you’re done. In fact, in the photos here, we used one of those store-bought pie crusts.

So now you know, you can make your life even easier by using one of these bases, and the result will be delicious. Of course, if you prefer to do it all yourself, it’s just as easy, using only Maria cookies and butter.

If you like this recipe, you have to check out our mango mostachon, you’ll love it.

No-oven mango pie

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Prep Time 30 minutes mins

Refrigeration Time: 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Servings: 10

Course: Dessert, Snack

Cuisine: Mexican

Ingredients Method

Ingredients

  

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For the crust:

• 32 (170 gr aprox) Maria* type cookies
• 1/2 C (112 gr) unsalted butter, melted

For the filling and to finish:

• 1 pack (7 gr) unflavored gelatin powder
• 1/2 C (120 ml) milk or evaporated milk, cold
• 3 mangos, medium size, ripe, peeled and cut into big cubes
• 1 bsr (180 gr) cream cheese, at room temperature
• 1 can (380 gr) condensed milk
• Mango, cut into thin slices, for decorating

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Method

 

For the crust:

1. Crush the cookies in a blender or food processor for approximately 30 seconds until you have a fine powder, then place in a large bowl.
2. Add the butter and mix with your hands or a spoon until you have a sandy dough that sticks together slightly when pressed with your hands.
3. Place this dough in a circular pie pan or springform pan approximately 8 inches in diameter and flatten with your hands, the same spoon, or the bottom of a glass until you have a firm base. Refrigerate while you prepare the filling.

For the filling and to finish:

1. Place the cold milk in a small microwave-safe bowl and sprinkle all the gelatin on top to hydrate it. Let it sit for 5 minutes.
2. In a blender or food processor, add the diced mango, cream cheese, and condensed milk. Blend for about 30 seconds until smooth and homogeneous.
3. Separately, melt the gelatin in the microwave in 15-second intervals, i.e., place the bowl in the microwave for 15 seconds and remove it after this time to stir a little with a spoon. Repeat the process until the gelatin is completely melted.
4. Once the gelatin is melted, carefully add it to the blender mixture and blend for another 20 seconds until all the ingredients are thoroughly combined.
5. Pour this mixture into the pie crust and spread it evenly across the surface using a rubber spatula or spoon. Cover the pie with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, so that the filling sets.
6. Once the pie is chilled, decorate with mango slices arranged as desired, and it's ready to serve.

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