Mango Creamy Pie Recipe

Name: Mango Creamy Pie
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; Powdered Sugar; 1 cup (2 sticks) cold unsalted butter; Cream Cheese; ½ cup granulated sugar (for crust) + 1 cup granulated sugar (for filling) + ¼ cup granulated sugar (for gelatin); 1 teaspoon vanilla extract; 8 ounces whipped topping (Cool Whip or equivalent); Unflavored Gelatin; Cold Water; Boiling Water; 2 tablespoons lemon juice; Mangoes

This creamy mango pie is a guaranteed crowd-pleaser! Layers of buttery crust, tangy cream cheese filling, and sweet, juicy mango topping create a flavor explosion in every bite. This recipe has been a family favorite for years, and it's easy enough for even beginner bakers to master. Prepare to impress your loved ones with this stunning and delicious dessert!

Prep Time 30 mins

Cook Time 90 mins

Calories 513 kcal

Protein 32g

Rating 2.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mango Creamy Pie

All Purpose Flour
Powdered Sugar
1 cup (2 sticks) cold unsalted butter
Cream Cheese
½ cup granulated sugar (for crust) + 1 cup granulated sugar (for filling) + ¼ cup granulated sugar (for gelatin)
1 teaspoon vanilla extract
8 ounces whipped topping (Cool Whip or equivalent)
Unflavored Gelatin
Cold Water
Boiling Water
2 tablespoons lemon juice
Mangoes

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How to Make Mango Creamy Pie

**Make the Crust:** In a large bowl, combine 1 ½ cups all-purpose flour and ½ cup granulated sugar. Cut in 1 cup (2 sticks) cold unsalted butter using two knives or a pastry blender until the mixture resembles coarse crumbs.
Press the crumbly mixture into a 9x13 inch rectangular baking pan.
Bake at 350°F (175°C) for 20-25 minutes, or until lightly golden brown. Let cool completely.
**Prepare the Cream Cheese Filling:** In a medium bowl, beat 16 ounces cream cheese with 1 cup granulated sugar until smooth and creamy.
Add 1 teaspoon vanilla extract and mix well.
Gently fold in 8 ounces whipped topping (Cool Whip or equivalent). Spread evenly over the cooled crust.
**Make the Mango Gelatin Topping:** In a small bowl, sprinkle 1 packet (1 ounce) unflavored gelatin over ½ cup cold water. Let it bloom for 5 minutes.
In a saucepan, heat ½ cup boiling water, ¼ cup granulated sugar, and 2 tablespoons lemon juice. Pour the hot mixture over the bloomed gelatin and stir until completely dissolved.
Gently stir in 2 cups diced fresh mango (or 2 cups canned mango, drained).
Let the gelatin mixture cool slightly until it begins to thicken (about 10-15 minutes).
Pour the mango gelatin evenly over the cream cheese layer. Spread to cover.
Refrigerate for at least 2 hours, or preferably overnight, to allow the pie to set completely.