Go Back
+ servings
Print Add to Collection


This Mango pie recipe 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.
Course Desserts
Cuisine Mexican
Servings 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
  • ¾ cup of water
  • ¾ 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.
  • 2 minutes in cold liquid. After 35 seconds in Microwave.
  • 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.
  • Immediately pour into pie crust. Refrigerate until set, about 2 hours.
  • 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.