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No Bake Mango Pie

Light, airy, smooth, subtly sweet, tangy, refreshing
Servings 2 pies

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

  1. Set two pie crusts aside.
  2. Dissolve 3 packets of gelatin in one cup of water and set aside for 5 minutes.
  3. Combine mango pulp, cool whip & sugar in a large bowl. Mix until creamy & smooth.
  4. 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)
  5. Using a strainer pour gelatin mixture over the mango pulp mixture and mix.
  6. 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.