This is THAT recipe. I mean THAT recipe.
I cannot begin to tell you the amount of people that have asked for this recipe and how many times it has been shared and passed down. It’s an instant hit with all ages! I will say everyone, no matter what their taste buds are like, are bound to like this. It’s quite simple really. A can of mango pulp (aka aamras, aka aam ka ras, aka ras cans your parents be buying, for the Indian folks reading this), cool whip, gelatin, some sugar (optional) and two pie crusts…. AND THAT IS IT!!
I have to thank my aunt for coming up with this recipe. She shared it with me years ago and ever since then, anyone and everyone who has made this, has been in love with it! Do try it yourself & let me know what you think!
Sometimes less is more and that is exactly what this recipe does.
Read the notes for some tips on working with gelatin!
PS. this one of the first recipes – so also one of the first food shoots I did. So please excuse the quality of the images you are looking at! The pictures may not have been worth posting BUT this recipe is worth posting!
No Bake Mango Pie
Ingredients
For Crust:
- 2 6 oz ready to use graham cracker pie crusts
For Filling:
- 3 packets Knox Unflavored Gelatine
- 1 cup water
- 1 14oz mango pulp can
- 1 8oz COOL WHIP topping container thawed
- ½ cup sugar
Instructions
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Set two pie crusts aside.
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Dissolve 3 packets of gelatin in one cup of water and set aside for 5 minutes.
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Combine mango pulp, cool whip & sugar in a large bowl. Mix until creamy & smooth.
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Heat the gelatin mixture on medium heat. Bring to a boil and simmer, stirring constantly for 5 minutes. (Mixture will feel sticky at first, but will start to soften, once it comes to a boil)
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Using a strainer pour gelatin mixture over the mango pulp mixture and mix.
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Pour combined mixture into two pies and refrigerate 4-5 hours.
Recipe Notes
If this is your first time working with gelatin:
Check in on your pie, in 2 hours, if it seems as though the pie has not set (ie. The mixture is still liquid), do not worry! Heat up a half a cup of water & 1 packet of gelatin. Stir continuously until mixture reaches a boil and gelatin dissolves completely. Pour into pies & mix with a spoon. Refrigerate for 2 hours or until firm.
