Oh, this cold mango pie! Seriously, it’s become my absolute go-to for anything special, especially holidays like Easter and Christmas. It’s just so darn *refreshing*, you know? When you’ve had all those heavy traditional dishes, this bright, fruity pie is like a little burst of sunshine. It’s so easy, which is a lifesaver during busy holiday prep. I remember the first time I made it, thinking, “Can dessert really be THIS simple and this good?” Turns out, yes! It’s a total crowd-pleaser.
Why You’ll Love This Cold Mango Pie for Easter, Christmas
This cold mango pie is a total game-changer for your holiday table. Here’s why:
- It’s incredibly easy – no baking required!
- The bright mango flavor is super refreshing, cutting through richer holiday meals.
- It looks so pretty, especially with fresh mango on top.
- It’s a guaranteed hit with everyone, from picky eaters to gourmet critics.
Gather Your Ingredients for Cold Mango Pie for Easter, Christmas
Okay, so getting your ingredients ready is half the battle, right? For this amazing cold mango pie, you really just need a few things, and they’re pretty straightforward. First up, you absolutely need a pre-made graham cracker crust. Trust me, trying to make your own when you’re already juggling holiday stuff is just asking for trouble, and these store-bought ones work perfectly. Then, the magic happens with a 14-ounce can of sweetened condensed milk – make sure it’s the full-fat kind for the best texture. You’ll also need about 1/2 cup of fresh lemon juice. This is key for that bright tang that cuts through the sweetness. Oh, and the star, of course: 1/2 cup of smooth mango puree. Make sure it’s really smooth; nobody wants chunky mango bits in this creamy dream! A little bit of melted butter (about 1/4 cup) and a splash of vanilla extract (1 teaspoon) round out the filling.
Essential Cold Mango Pie Ingredients
These are the backbone of your pie! The graham cracker crust gives it that classic, crumbly base. The sweetened condensed milk is what makes it rich and creamy, and it’s what helps it set up without any baking. Lemon juice is super important for balancing the sweetness and adding that essential zing. And the mango puree? That’s the flavor hero, bringing that gorgeous tropical taste and color. The melted butter just helps bind everything together nicely.
Optional Toppings for Your Cold Mango Pie
Now, for the fun part! If you want to take your cold mango pie to the next level, especially for holidays like Easter or Christmas, a little topping goes a long way. I love to add some whipped cream – homemade or store-bought, doesn’t matter! – dolloped right on top. And for an extra pop of flavor and color, some fresh mango, diced or sliced, looks absolutely stunning and tastes amazing with the creamy pie. It just makes it feel extra special, you know?
How to Prepare Your Cold Mango Pie for Easter, Christmas
Alright, so putting this pie together is honestly the easiest part, and that’s saying something because the whole thing is pretty darn simple! You’ll be done in about 15 minutes, then it just needs some chill time. First things first, grab a medium-sized bowl. This is where all the magic happens. You’re going to dump in your sweetened condensed milk, that bright lemon juice, your lovely smooth mango puree, the melted butter, and that little splash of vanilla extract.
Mixing the Cold Mango Pie Filling
Now, don’t just stir it willy-nilly! You want this mixture to be super smooth and well combined. I usually use a whisk for this part because it really helps to get everything incorporated without any lumps. Just whisk away until it’s all one homogenous, beautiful, creamy orange mixture. It should look perfectly smooth, like a thick, luscious sauce. If your mango puree wasn’t perfectly smooth, you might need to whisk a bit longer to break up any tiny bits. You really want that creamy texture!
Assembling and Chilling the Cold Mango Pie
Once your filling is all mixed up and looking gorgeous, it’s time to get it into that waiting graham cracker crust. Just carefully pour that lovely mango mixture right into the crust. Try to get it as even as you can. Now, this is the part that requires patience, but trust me, it’s worth it! You need to pop this pie into the refrigerator. It needs to chill for at least 4 hours. I always aim for longer, like 5 or 6 hours, or even overnight if I can. This is what allows the pie to set up properly and get that firm, sliceable texture. Don’t skimp on the chilling time, or you’ll end up with a delicious mango soup instead of a pie!
Tips for a Perfect Cold Mango Pie
Making this cold mango pie is pretty foolproof, but a few little tricks really make it shine, especially for those big holidays like Easter and Christmas. The biggest thing is getting that mango puree just right – you want it super smooth so the whole pie has a lovely, creamy texture without any surprise chunks. And don’t rush the chilling time! That’s crucial for getting it to set up perfectly.
Achieving the Best Mango Puree for Your Cold Mango Pie
Seriously, don’t skip on making your mango puree smooth! If you’re using fresh mangoes, just blend them in a blender or food processor until there are absolutely no stringy bits or chunks left. If you’re using frozen mango chunks, let them thaw first, then blend them until they’re silky smooth. A really fine mesh sieve can be your best friend here if your blender isn’t super powerful; just push the puree through it to catch any little bits you missed. The smoother it is, the more luscious your pie filling will be!
Ensuring Your Cold Mango Pie Sets Properly
Chilling is your best friend here! You really need to give this pie at least 4 hours in the fridge, but I always find that 5 or 6 hours, or even chilling it overnight, makes a huge difference. It needs that time for the condensed milk and lemon juice to work their magic and firm everything up. You’ll know it’s ready when the center feels firm to the touch, not jiggly or liquidy at all. If you press gently on the surface, it should feel solid, not soft or sticky.
Serving Your Cold Mango Pie for Easter, Christmas
When it’s time to serve this beauty, especially for Easter or Christmas, presentation is key! Let it sit out for just a minute or two before slicing – it makes it a tad easier to cut. If you opted for those gorgeous toppings, now’s the time to add them. A generous dollop of whipped cream and a scattering of fresh mango pieces right before serving really makes this cold mango pie pop. It looks so festive and tastes even better!
Frequently Asked Questions About Cold Mango Pie
Got questions about this easy dessert? I’ve got answers! This cold mango pie is super forgiving, but here are a few things people often ask.
Can I Make This Cold Mango Pie Ahead of Time?
Oh, absolutely! This is one of my favorite things about this no-bake fruit pie. You can totally make it a day in advance. In fact, I think it tastes even better after chilling overnight! Just cover it well with plastic wrap (make sure it doesn’t touch the surface if you don’t have toppings on yet) and keep it in the fridge. It holds up beautifully.
What Kind of Mangoes Work Best for This Cold Mango Pie?
You can use fresh or frozen mangoes, but the key is that nice, smooth puree. If you’re using fresh ones, pick ripe ones that are soft to the touch and smell sweet. Ataulfo or Honey mangoes are usually great because they’re less fibrous. If you can’t find ripe fresh ones, frozen mango chunks work perfectly fine too; just make sure they’re thawed before you blend them up for your pie filling. The smoother, the better!
Can I Substitute the Graham Cracker Crust for My Cold Mango Pie?
Yes, you can definitely switch up the crust for this easy dessert! A vanilla wafer crust or even a shortbread crust would be delicious. You can even make your own graham cracker crust by crushing about 1.5 cups of graham crackers and mixing them with 1/4 cup of melted butter and a tablespoon of sugar, then pressing that into your pie plate. Just make sure whatever crust you use is pre-made or pre-baked if the recipe calls for it (though this pie filling sets on its own, so a no-bake crust is ideal!).
Nutritional Information for Cold Mango Pie
Just a friendly heads-up: the nutritional values for this cold mango pie are estimates. They can totally change depending on the brands of ingredients you use and exactly how you measure things. It’s a delicious treat, and these numbers give you a general idea!
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Cold Mango Pie: 4 Hours Chill
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refreshing and easy no-bake pie perfect for holiday celebrations.
Ingredients
- 1 (9 inch) graham cracker crust
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup lemon juice
- 1/2 cup mango puree
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Optional: Whipped cream and fresh mango for topping
Instructions
- In a medium bowl, combine sweetened condensed milk, lemon juice, mango puree, melted butter, and vanilla extract.
- Mix until well combined and smooth.
- Pour the mixture into the graham cracker crust.
- Refrigerate for at least 4 hours, or until firm.
- Before serving, top with whipped cream and fresh mango if desired.
Notes
- Ensure mango puree is smooth for a better texture.
- Chill thoroughly for best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cold mango pie, no bake pie, holiday dessert, Easter pie, Christmas pie, fruit pie, easy dessert