Frozen Mango Pie: Big Tropical Flavor for The Hottest Days of Summer

When the temperature soars, there’s nothing better than a slice of this tangy frozen mango pie for beating the heat.

With just a handful of ingredients, you can make this unbelievably refreshing pie with almost no work. And if you use a store-bought graham cracker crust, this pie can be 100% no-bake, which is just what you want on days where you melt after walking outside.

Taste	Texture
Tangy, tropical mango	Creamy

Active time	Total time	Yield	Difficulty
15 minutes	8 hours 30 minutes	8 large slices	Easy

this …

I used to make a ton of freezer pies for my family in all matter of flavors, and I’ve forgotten how much we love them. They feel fancier than a bowl of ice cream, and yet they’re no more difficult to make than a batch of no churn ice cream. If you have homemade graham crusts in your freezer, they’re even quicker to make, though there’s no shame in using store-bought crusts. There are days that convenience trumps all and other days where it is simply too hot to bake.

Why Frozen Mango Pie Is a Treat You’ll Want in Your Freezer

1. Easy: Frozen mango chunks mean less prep for this pie, and since the food processor

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   does the bulk of the work here, letting you get the pie ready to freeze in just a couple minutes.
2. Luxuriously creamy texture: This filling is super smooth, not unlike a frozen mango cheesecake.
3. So cold: This pie will give you back your energy after the sun has zapped it away from you. If ice tea could be a pie, it would be this one in the level of refreshment it brings.
4. Like key lime pie but “More exquisite”: This is Son #3s quote about the flavor. The mango takes the similar idea of tangy Key Lime Pie and makes it even better with big tropical flavor.

How to Make Frozen Mango Pie

1. Make a graham cracker crust: Follow the recipe for a Graham Cracker Crust if you’re not using a store-bought crust.
2. Cook the mangos: Pour the mango chunks, powdered sugar, and a splash of water into a skillet that is large enough to fit the fruit in one layer. Cook the mango on medium heat, stirring occasionally until the fruit defrosts and the juices just start to thicken. Place the mango in the freezer to chill to room temperature.
3. Puree the mangos: Once the mango is no longer hot, puree it in a food processor

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   with the sweetened condensed milk, lime juice, and vanilla. Set aside 1/2 cup of the mango puree for the top of the pie. Blend the cream cheese with the mango until smooth
   Scoop out mango cream cheese filling into a mixing bowl.
4. Make the filling: Whip the cream in the food processor until it is thick and just starts to hold its shape. Fold the whipped cream into the mango filling until the filling is smooth and the color is uniformly distributed.
5. Freeze: Scoop the filling into the pie shell and then top the filling with the rest of the mango puree. Cover the pie with plastic wrap and freeze overnight.

Tips for Making The Best Mango Pie

1. Use a straight-sided pie pan: If you’re making your own graham cracker crust, use a straight-sided pie pan (i.e. one without any crimped edge). The graham cracker crust is much easier to scoop out on straight-sided pie pans.
2. Thaw slightly before cutting: Set out the pie for about 10-15 minutes to let the filling soften up. This will make it easier to get nice clean cuts.
3. Wipe off your knife between cuts: Have a jar of hot water next to the pie as you’re serving. Dip the knife in the water to warm up the knife and wash it off a little. Wipe it on a towel, and enjoy how easy it is to cut the cold pie with the warm knife!

Serving Suggestions for Mango Pie

1. Best Whipped Cream Frosting: The extra whipped cream is a must for this pie, and this frosting is stable, so it will keep for days in the fridge or freezer without collapsing. That it’s easy to pipe into beautiful dollops of cream is even better.
2. Raspberry Jam: Spread a thin layer of raspberry jam over the top for a pop of color and complimentary flavor.
3. Key Lime Pie: Both of these pies served together are a great dessert combo. The flavors are similar but the look is just different enough to make a pretty frozen pie flight for your guests. Shoot, you can even cut up the pies and reassemble them, alternating slices for a fun bi-color look.

Mango Pie Variations

1. Peach: Substitute peaches for the mangoes. They have a similar flavor and texture, so go for it!
2. Apricot: Use apricots for the filling. If you’d like, put a layer of apricot jam

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   under the filling for even more apricot taste.
3. Dairy-free: Use coconut sweetened condensed milk and coconut whipped topping for the filling and make the graham cracker crust with coconut oil.
4. Gluten-free: Use a gluten-free graham cracker crust or make your own with gluten-free graham crackers (I like Mi-Del).

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