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Irresistible No Bake Mango Cream Pie

A delightful Filipino dessert with creamy layers, a crunchy graham cracker crust, and the vibrant taste of fresh Manila mangoes, perfect for any occasion.
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Prep Time 20 minutes
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Filipino
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 5.5 oz unsalted butter (room temperature) Room temperature butter ensures better incorporation with the graham cracker crumbs.
  • 2 cups graham cracker crumbs Substitution: You can use crushed digestive biscuits for a slightly different flavor.
For the Filling
  • 25 oz very ripe Manila mango flesh The riper the mango, the sweeter and more flavorful your pie will be.
  • 1 tablespoon lime juice (optional) Lime juice can enhance the flavors and add a refreshing zing.
  • 4.5 oz sweetened condensed milk Brand Recommendation: Try Eagle Brand for consistent sweetness.
  • 1.5 cups cold whipping cream Use heavy cream for the best texture; this will whip up beautifully.

Method
 

Preparation
  1. Spray a 9-inch pie plate with non-stick spray or line it with parchment paper.
  2. In a large mixing bowl, combine graham cracker crumbs with melted unsalted butter until well mixed. For added flavor, consider browning the butter.
  3. Fold the brown butter into the graham cracker mixture for even distribution.
  4. Press 2/3 of the mixture evenly into the bottom of your pie plate and chill in the refrigerator for about 30 minutes.
  5. Slice and mash the mango until chunky; fold in lime juice if using.
  6. In another bowl, mix condensed milk and cold whipping cream. Beat with an electric mixer until firm peaks form, about 3-5 minutes.
  7. Layer the pie with a spoonful of cream filling, followed by the mango mash, and then another layer of graham cracker crumbs. Repeat and finish with cream on top.
  8. Cover the pie and freeze for at least 8 hours or overnight.
  9. Before serving, allow the pie to thaw for 1 hour at room temperature.
  10. Slice the pie and serve with additional mango or whipped cream on top, if desired.

Notes

Make ahead and freeze for up to 2 weeks. If there are leftovers, keep them covered in the fridge for up to 3 days.