Mango Pie

Active Time:

25 mins

Chill Time:

4 hrs

Total Time:

1 hr 5 mins

Yield:

1 (9-inch) pie

The key to this mango pie is canned mango pulp that’s blended with fluffy cream cheese and gelatin to create a creamy filling with satisfying bounce.

The recipe includes instructions for a homemade graham cracker piecrust that’s full of warm cardamom flavor. It’s quick to come together and absolutely worth making from scratch, but if you’re in a hurry, you can grab a store-bought graham cracker crust and start the recipe at step two.

This recipe is adapted with permission from Amrikan: 125 Recipes from the Indian American Diaspora by Khushbu Shah.

Frequently asked questions

Is mango pulp the same as mango puree?

Although mango pulp and mango puree are both made from ripe mangoes, mango pulp has a thicker consistency than mango puree. Be sure to choose mango pulp rather than mango puree; mango pulp’s thicker texture is essential for achieving the correct texture to set up the pie. You can find mango pulp at most Indian grocery stores or order from Kalustyan’s and other online grocery retailers.

What else can I use mango pulp for?

Canned mango pulp is usually sold in 30-ounce cans. Since this recipe calls for 1 1/2 cups (12 ounces) of mango pulp, you will have some extra. Use leftover mango pulp in our mango lemonade, use it to make mango cocktails, swap it for fresh mango in a mango lassi, or add it to your next smoothie. Mango pulp is also delicious in an easy homemade ice pop, and can be incorporated into desserts like mango fluff.

Notes from the Food & Wine Test Kitchen

To keep the top of the pie glossy and smooth, blend the filling mixture on low speed to avoid incorporating too much air — this helps prevent small bubbles from forming on the surface of the pie.

Make ahead

Store the pie in an airtight container in the refrigerator for up to three days.

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Ingredients

Graham cracker crust

1 1/2 cups finely ground graham cracker crumbs (about 12 graham cracker sheets)
3 tablespoons granulated sugar
1/2 teaspoon ground black cardamom
1/4 teaspoon kosher salt
5 tablespoons unsalted butter, melted

Filling

1/4 cup cold water
1 (1/4-ounce) envelope unflavored gelatin
1 1/2 cups mango pulp (from 1 large can) (such as Kesari)
4 ounces cream cheese, softened
1/4 cup sweetened condensed milk

Additional ingredient

Whipped cream (optional)

Directions

Make the graham cracker crust

Preheat oven to 350°F. Stir together graham cracker crumbs, sugar, black cardamom, and salt in a medium bowl. Add melted butter, and stir until crumb mixture is the texture of wet sand. Transfer crumb mixture to an ungreased 9-inch pie plate, and spread evenly. Press mixture across bottom and up sides of pie plate using your hands. Once evenly distributed, use the bottom of a dry measuring cup to press and compact piecrust. Bake in preheated oven until lightly browned, 10 to 12 minutes. Let crust cool completely, about 30 minutes.

Make the filling

Pour 1/4 cup cold water into a small saucepan, and sprinkle with gelatin; let stand 5 minutes. Place saucepan over medium heat, and stir until gelatin is fully dissolved, 1 to 2 minutes. Combine mango pulp, cream cheese, condensed milk, and dissolved gelatin mixture in a blender; process at low speed until mixture is smooth and well combined, about 30 seconds.
Pour mango filling into cooled piecrust; spread evenly using a rubber spatula. Refrigerate until firm, about 4 hours. Garnish pie with whipped cream, if desired. Slice pie, and serve chilled.

Originally appeared in Food & Wine magazine, March 2024