This dessert is so easy to make that even a child could make it.
Like the previous mango pie, the oven is not needed to make this pie, so there are no excuses for not making it. As you can see, I got fresh mangoes for this pie, and even though they were not Manila, the type that I like, they were still very good. These are Ataulfo mangos, sold in Asian markets where nowadays you can find a lot of Latin and Indian produce too. It makes me happy to know that there is a new International Market close by and that they have a large selection of produce and groceries from around the world. There are so many vegetables with names that are new to me and I wish I knew what to do with all of them. It was like a sea of new green food to me. I went there today. It was like a kid going to a toy store! There were small green mangos, large green mangos, Haiti Mangos, ( I got a box of those), Mexican Mangos, 8 varieties of bananas, plus the grocery section. They have an Indian,Korean, Chinese, Japanese, Latin, Middle East, and a lot more sections. Anyway, I am still wondering how to use those small green mangos. If you know please let me know.
Well about the pie, I just love, love, love the taste of the cream cheese in this pie and I guess you would to. There will be another no-bake mango pie soon since I just found a recipe in a small cookbook given to me as a gift with the purchase of my first Pyrex set of baking dishes a long, long, long time ago.
But that is another story…
Ingredients for 6 people
(Note: This is a small pie, you can double the filling quantities to make it taller using the same pie shell.
1 can condensed milk
1 envelope of Knox Gelatin
1 package cream cheese
1 / 2 cup hot water to dissolve the gelatin
2 cups mango pulp
For the crust in case you want you make your own instead of buying from the store:
1 package Maria brand cookies (about 30 crackers)
1 stick butter
1 / 4 cup of sugar
For the crust: Place the Maria or Graham crackers in a food processor and press until the crackers are finely crushed. You will need about 1 1 / 2 cup of crumbs for the crust. Melt the butter in a small saucepan or use an oven proof dish and melt in your microwave. Mix the crumbs, sugar and butter and press this mixture in your pie dish and chill in the refrigerator while you prepare the filling.
For the filling: Dissolve the gelatin in hot water, allow to cool. Blend the cream cheese, condensed milk and mango pulp with the gelatin. Cover the bottom of the pie shell with the mango mixture and allow to thicken in the refrigerator for at least two hours. Garnish with whipped cream and chunks of mango. The end result will be a very creamy and delicious pie.
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!