This No-bake Mango pie one of my husband’s favorite “postres”. It is a typical dessert from Ciudad Mante, in the Northern State of Tamaulipas. If you drive south from Ciudad Victoria, the state’s capital, Ciudad Mante is located in a tropical strip which provides the ideal climate to grow mango trees. Locals farmers sell mango pie, mango ice cream, mango juice and mango preserves to travelers who stop for a short break to enjoy these delicious mango-made products along the road.
This recipe has been adapted from the magazine, “Mexico Desconocido, in their edition Spring 2004/ Tamaulipas”
The mangoes we use in México for this dessert are “Manila Mangos”, which are a medium size sweet mango. Manila Mango is hard to find in this area, and more so in winter time. I had found “Ataulfo Mango” in the summer months at the local Asian markets where they are sold by the case.
To make this pie I used canned mangos, not my favorite thing to do. I was hoping the mangos will be manila mangos as it shows in the picture on the label of the can, but to my disappointment they were not. Anyway, it turned out really good and very easy to do.
Ingredients: (Serves 6-8)
- 1 Graham cracker crust
- 2 cups of mango pulp from fresh mangos or One Can of sliced Mango Chunks.
- 2 Knox gelatin envelopes
- 3/4 cup of water
- 3/4 cup condensed milk
If you use canned mangos, used the liquid from the can instead of the water to soften the gelatin.
Soften the gelatin in the cold water or liquid from the canned mangos for at least 2 minutes.
Then place in the microwave on High (100%) for 30 – 40 seconds; stir once until the gelatin has completely dissolved. Set aside.
Place the mango pulp and condensed milk in a blender. Puree until smooth.
Now, pour the gelatin into the mango mixture. I used a small strainer in case there were any lumps left in the gelatin. Beat until creamy smooth, about 30 seconds.
Garnish with fresh mangos slices or whipped cream before serving. Use a paring knife to remove the skin from the mangoes. Cut the mango into thin slices and discard the pit.
Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking! Provecho!
Mely Martinez, the cook at Mexico in my Kitchen!