This delicious no bake mango pie combines my basic vanilla no bake pie recipe with one of my favorite fruits: mango. It’s the perfect no bake dessert for warmer weather.
Not only does it prevent turning on the oven (always a great option when the weather is hot) but it’s also super delicious and refreshing. Nothing better during mango season!
Here’s how to make the most delicious no bake pie.
Making a no bake pie is easy, and you don’t need much to make an incredibly delicious pie. You can choose any type of fruit, but a creamy mango pie is especially good!
Making the pie is absolutely not complicated. You might want to use a food processor for getting a smooth mango pie filling and for crushing the cookies, but if you don’t have one you can also use a handmixer or a whisk.
The buttery biscuit base is the first thing you make by crushing the cookies to a fine crumb.
Once that is done mix it with the melted butter and make sure to press it firmly into a lined springform tin. For pressing it I like to use the back of a straight glass but a spoon works fine too. Place your gelatin sheets in a bowl with cold water to soak.
Quark and Greek yogurt look similar, but they’re quite different in taste, texture, and how they’re made — and that can slightly affect your mango pie. Quark is readily available in the Netherlands but can be harder to find in other countries.
Quark is a soft, creamy – very young – cheese with a mild, slightly tangy flavor. It’s made by warming soured milk and straining it, resulting in a smooth, thick dairy product that’s higher in protein and less tart than yogurt. It’s popular in many European countries and often used in cheesecakes or spreads.
Greek yogurt, on the other hand, is strained yogurt. It’s thicker and creamier than regular yogurt, with a more noticeable tang. It’s rich in protein and commonly used in both sweet and savory dishes.
Both work well, but:
Use quark if you want a milder flavor and a slightly richer, cheesecake-like texture.
Use Greek yogurt for a tangier taste and a lighter, more yogurt-forward filling.
Now it is time to make the filling mixture. You mix the yogurt with the vanilla paste and the mango puree until it is smooth. Use a separate bowl to mix the heavy cream with the sugar to stiff peaks and combine the two together.
Use a spatula to fold the two until they are properly mixed. Now heat the milk gently in a small sauce pan and squeeze any excess water out of the gelatin sheets. Add to the mix and stir until it is dissolved. Add the gelatin mixture to the filling and mix it well.
Pour the pie filling on the graham cracker crust and smooth the top with the back of a spoon or a spatula. Let it set in the fridge for at least three hours but preferably overnight.
In the past, no bake mango pie (or as we call it in the Netherlands; mango quark pie (‘mango kwarktaart’)) wasn’t one of my favorite cakes, but now I find it hard to stay away from. The same seems to be true for my friends and family because there are rarely any leftovers. However, you can easily store this pie in the refrigerator or freezer.
You can store it in the refrigerator for up to three to four days, provided it is well sealed. This prevents moisture or odors from entering the cake.
Mango pie freezes well. If you wrap the pie (or slices) in an airtight container, it will keep for up to three months. Let the frozen pie thaw in the refrigerator the day before serving.
You can use all kinds of cookies to make a delicious crust for your pie, combined with butter. The amount of butter needed varies by cookie. For example, it’s best to use a little less butter with Bastogne cookies because they are quite fatty.
Yes, you can. Just make sure to thaw the mango completely and drain off any excess moisture.
The gelatin helps the yogurt filling set, so it can’t simply be left out. A good alternative is agar-agar.
In the recipe card below, you will find the “Convert Recipe” button. It will take you to the conversion tool, which you can use to easily convert any recipe to the size baking pan you want. Simply enter the current size of the baking pan and the size you want to convert to.
A well-covered mango pie can be stored in the refrigerator for three to four days. Without decoration and in an airtight container, it can be frozen for up to three months.
