Mango Pie

One of my favorite fruit pies in the summer is mango, and conveniently enough, it is also one of the easiest pies to make. This is a no-bake pie, requiring only a handful of ingredients, most of which are easily attainable. Mango pulp, unflavored gelatin, cream cheese, sour cream, water, and graham cracker crusts. I say “crusts” plural because this recipe will make multiple pies at once. The only unusual ingredient is the mango pulp, which comes in 30 ounce cans. I use Alphonse mango pulp, which I get from my local Indian store. This kind of pulp is already sweetened, so the pie does not require any additional sugar. If you are not fortunate enough to live within easy striking distance of an Asian supermarket, the pulp can also be found at Amazon.com. Alternatively, you can make fresh mango pulp, which defeats the ease of assembling the pie, in my opinion.

In essence, the workflow is very simple. First, you dissolve 3 packets of unflavored gelatin in boiling water (you can use the microwave to boil the water). You then combine the gelatin-water with cream cheese and sour cream, and mix until combined. The heat will in effect melt the cheese and cream, and you will be left with a milk-ish looking liquid. Then you add in the mango pulp from the can, pour into your crusts, top with plastic wrap, and pop into the fridge for several hours or overnight.

Note: If you want, you can pre-bake your crusts as per the directions on the package (usually this entails brushing it with an egg wash and baking it at 375F for about 5 minutes). This is optional however, and most of the time I don’t bother pre-baking.

The only other thing to keep in mind is that the recipe, as written, makes more than one pie. This is convenient and uses up the entire can of mango pulp. However if you can think of another use for a half can of pulp, then feel free to halve the recipe and make one pie. However, the excess pies never seem to go to waste, everyone loves them. If you’re not sure what to do with multiple pies, time it so you can make them and bring a pie to a special occasion function, and the other to work or something like that. This recipe is also perfect for when you have multiple functions in the same weekend, it is a great take-along recipe (although keep in mind it has to be stored in the fridge).

The sizes and number of pies I make depends on the crusts I have on hand. For this particular iteration, I used one 9 ounce crust and one 6 ounce crust and filled them to the rims. I suspect that if you use all 6 ounce crusts, you’d probably be able to get 3 pies out of it. There are also mini-graham cracker crusts available, so as long as you have multiple crusts on-hand, you can make any combination of sizes that you wish.

Using a whipped cream or Cool Whip topping is a definite option with this pie. Because I lay plastic wrap on it while it is solidifying (to prevent the formation of a skin), the surface isn’t smooth. Whipped cream would “pretty up” the surface of the pie. You can smear it right on top after the pie solidifies and make a mango cream pie. I personally just like to offer it on the side, since I prefer my mango pie slice au natural. You can also fold in the whipped cream or Cool Whip prior to solidifying the pie, but I have a feeling this would mute the mango taste too much for my taste buds.

Directions

1. Pre-bake the graham crusts if desired, and let cool.

2. Melt the gelatin in boiling water until dissolved (can use microwave to boil the water, mine took about 3 minutes)

3. Combine the cream cheese and sour cream in a bowl, and mix until combined (you can use a stand or hand mixer).

4. Add the gelatin-water mixture to the cream mixture and mix until combined, using your mixer. There will be froth…don’t worry about it.

5. Add in the mango pulp and mix until combined. At this point, it is easy to do by hand, which will also take care of some of the froth.

6. Pour filling into the crusts, and lay plastic wrap over the top, touching the liquid. This is to prevent a skin. I’m not really sure if there is enough dairy in this pie to form a skin, but I am taking no chances!

7. Place filled crusts in refrigerator for at least several hours or overnight.

When the pie has solidified and chilled, slice it up and serve it! This pie is light, fresh, and delicious. I frequently bring it to places and get dubious looks when I tell people that it is a mango pie, but those suspicious looks always disappear when they taste it. People always request the recipe which, by my standards, is the surest way to know something is really being enjoyed!!