Refreshing Mango Pie

Mango lovers will love this creamy homemade mango dessert. This delicious pie in a graham cracker crust is easy to make using fresh, frozen or canned mangos.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 10 HONEY MAID Honey Grahams, finely crushed (about 1-1/4 cups crumbs)
  • 2 Tbsp. sugar
  • ¼ cup butter, melted
  • 2 mangos, divided
  • 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, cubed, softened
  • 1½ cups thawed frozen whipped topping
  • ⅔ cup boiling water
  • 1 pkg. (3 oz.) orange gelatin
  • ice cubes
  • ¼ cup cold water

Nutrition facts

Recipe Tips


Heat oven to 350ºF.


Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned; cool completely.


Meanwhile, peel and pit 1 mango; place in blender. Add cream cheese; blend until smooth. Spoon into medium bowl. Whisk in whipped topping.


Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1/2 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add mango mixture; whisk until well blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound. Pour into crust.


Refrigerate 3 hours.


Peel, pit and slice remaining mango, then arrange on top of pie just before serving.