We all love traditions and try to stick to them as much as possible. However, when it comes to food, whether it’s a Thanksgiving feast or a large Diwali snack spread, you can stray from tradition and make what your family enjoys.
This year for Thanksgiving, we wanted to make something a little different than pumpkin pie (which is definitely one of our favorites), and decided to make this no-bake mango pie. By now, based on some of our previous recipes, you all must know our love of mango. So here we go again with another delicious, classic mango recipe. It is easy and can be prepared a day ahead. And best of all, there is almost no stovetop cooking except boiling water for gelatin – it really doesn’t get easier than this.
We spiced the mango pulp with some cardamom and saffron which takes the pie to a new level. However, it is entirely optional if the spices are not readily available.
We also recommend using canned mango pulp as it turns this pie into more of an assembly dish instead of requiring any cooking. We added cream cheese and whipping cream to make this pie rich and plain gelatin adds a smooth and silky texture while helping the pie to set.
This mango pie has such a unique flavor that’s refreshing and festive, making this pie perfect for the holidays. A bite of this pie on your tongue feels like you are draped in a soft silk saree.
If you make this No-Bake Mango Pie with a Biscoff Crust, drop a comment and/or give it a rating! We’d love to hear how it turns out. Also, if you make this recipe, make sure to tag us on Instagram!
No-Bake Mango Pie with a Biscoff Crust
Ingredients
Pie Filling
- 1 cup water
- 1 packet plain gelatin
- 10 oz mango pulp (canned mango pulp)
- ½ cup sugar
- 3 oz cream cheese softened
- 6 oz heavy whipping cream
- 1 tsp cardamom powder (optional)
- ⅛ tsp saffron threads soaked in 1 tbsp lukewarm whipping cream for at least 30 minutes (optional)
- ⅛ tsp salt
Pie Crust
- 2 ½ cups Biscoff cookies (one 8.8 oz package) or any other cookies of your choice
- 6 tbsp melted butter
- ¼ tsp salt
Topping
- 1 cup heavy whipping cream
- 2 tbsp sugar
Instructions
- Bring the water to a boil in a small pan, turn the heat off, and add the gelatin to it. Dissolve it completely and set it aside to cool.
- Prepare the pie crust by crushing the Biscoff cookies in a food processor with the melted butter. Pulse the food processor until the mixture looks like wet sand or until the cookie crumbs stick together. Place the crushed cookies in the center of a pie dish. Start pressing the mixture with the back of the spoon or your fingers until it is spread evenly and reaches the sides of the pie dish.
- Blend the dissolved, cooled gelatin, mango pulp, sugar, cream cheese, cream, cardamom, saffron/cream mixture, and salt in a blender. Adjust the sugar per your taste. Pour the mixture into the pie crust, cool it on the kitchen countertop for one hour, and then refrigerate it for at least three hours. It is convenient to make it a day before you plan on eating the pie. Serve it with freshly whipped cream.
- To make the whipped cream, chill the mixing bowl with the hand mixer blades in the freezer for at least one hour. Add the heavy whipping cream and sugar to the chilled bowl and whip it at the highest speed until the cream is whipped with soft peaks. It takes only a few minutes to whip the cream. Over-whipping the cream will turn it into butter.
