I love baking for family and friends and am always on the look-out for easy delicious desserts that could be made ahead of time. Luckily for me, my sister Nhumy has found this recipe by Chef Pailin Chongchitnant and has made the perfect refreshing summer dessert, to her family’s delight and praise.
My sister has recommended me to make this scrumptious no-bake fresh Mango Pie to bring to a dinner party hosted by good friends. Yay, it’s been a great hit! Now, it’s my joy to share it with everyone.
The best part is this Mango Pie only requires 5 ingredients, and no oven is necessary! Do plan ahead and make it the day before serving, as it needs to be frozen.
What are the 5 Ingredients?
Amazingly, this refreshing and utterly delicious Mango Pie is made with only 5 simple ingredients: Graham Crackers, Butter, Condensed Milk, Whipping Cream and Mangoes. If you wish, you could add a squeeze of fresh lime to the mangoes as it adds a little acidity to the sweet taste.
What makes this dessert specially delicious?
The 3 success keys are: crunchy brown butter – graham crust, a fluffy whipped cream and high quality fresh mangoes. Believe me, the brown butter makes all the difference and gives a tantalizing nutty taste to the pie crust. The whipped cream consistency is also important as the pie will be frozen. Last but not least, you should get ripe sweet yellow mangoes, preferably from Thailand, Vietnam or the Philippines.
What is Brown Butter?
Brown butter or “Beurre Noisette” (this translates to “Hazelnut Butter”) is butter that has been gently melted over medium low heat until the butter water content evaporates and the milk solids caramelize, to yield a deep, rich and nutty flavor. To make brown butter, use a thick-bottom saucepan, and gently heat the butter over medium low heat. After the butter melts, there will be foam bubbling on the surface. To ensure success, you should stir the butter and closely watch the browning of the butter (the color of the butter can be seen through the foam while stirring). It’s ready when your kitchen is filled with a delicious nutty aroma, and the butter reaches a deep brown color (after around 10 minutes or maybe longer, depending on your cooktop). Don’t walk away during the browning process as the butter can quickly burn after it reaches the deep brown color.
How to whip the cream?
With a hand mixer at medium speed, whip the heavy cream and condensed milk to create a stable creamy texture. Or you can also whip by hand for a good arm workout! The cream is ready when it’s not dripping from the whisk. Don’t over whip as the cream would turn into butter.
Do not use the hand mixer at high speed as it would incorporate too much air and the cream would be overly fluffy but will collapse.
What type of Mangoes to use?
The hero ingredient is the fresh ripe mangoes such as “Manila mangoes”, or yellow mangoes from S.E. Asia (from Thailand or Vietnam). How can you tell that the mangoes are ripe? The skin should be yellow, slightly wrinkly with small black dots. If you cannot find these yellow mangoes, you could use fresh mangoes from Mexico, but make sure that they are ripe and the flesh is not fibrous.
No-Bake Mango Pie Recipe
Here are the ingredients according to Chef Pailin for a 9-inch pie plate. To make a larger sheet pie for 12-16 servings, check my ingredients in the Notes after the recipe.
Delicious No-Bake Mango Pie
Equipment
- 2 Mixing Bowls
- 1 Hand Mixer or a whisk
- 1 9-inch pie plate
- parchment paper
- Shrink Wrap
- non stick spray
Ingredients
- 5.5 oz Butter (150 g)
- 2 cups Graham cracker crumbs (270 g) about 14 sheet of graham crackers
- 25 oz Ripe yellow mango flesh (700 g) – Around 4 medium size mangoes
- 4.5 oz Sweetened Condensed milk (130 g) About 1/3 of a can
- 1.5 cups Heavy Whipping Cream (360 ml)
- 1 tbsp Fresh Lime Juice (optional)
Instructions
- Prepare the pie plate by spraying it with non-stick spray and line the bottom with parchment paper as it makes it easy to remove the pie slices
- Crumb the graham crackers (I put them in a zip-block bag and crush them with a pestle) and place them in a mixing bowl
- Melt the butter in a heavy bottom sauce pan over medium heat. Regularly stir with a spatula. Heat till the butter melts, then some foam will form at the surface. The butter liquid has evaporated and the milk solids are caramelizing creating a brown color. Check the butter color through the foam by stirring, until it reaches a dark brown color. Don't walk away during this process as the butter could burn in an instant at this stage. Remove from heat.
- Pour the brown butter, including the dark bits at the bottom of the pan, into the crumbs in the mixing bowl. Mix well.
- Scoop 2/3 of the crumbs into the prepared pie plate and reserve the remaining third. With your fingers, press down the crumb mixture to get an even and firm crust at the bottom and around the edges (about 1/2 inch or 1.3 cm height). Put the crust in the freezer to firm up.
- To prepare the cream, pour the condensed milk in a medium size whipping bowl and add the heavy whipping cream. Beat the mixture with a hand mixer set at medium low speed until thickened and peaks form. To test, lift the whisk and the cream should not dribble. Be careful not to over whip or the cream will solidify into butter. Make sure to use medium low speed to achieve a creamy and stable texture after freezing. High speed whipping would incorporate too much air too fast and the cream will be very fluffy but will collapse.
- Cube the mangoes. With a gloved hand, squish handful of mangoes to get a mixture of pureed and whole mango cubes. If you wish, add the lime juice for some acidity balance.
- To assemble the pie: Remove the crust from the freezer, add a layer of cream (about half of the cream). Add about half of the mango cubes and sprinkle half of the remaining crumbs. Add another layer by repeating the same process, add cream, mango and crumbs
- Wrap the pie with shrink wrap and freeze overnight or for at least 8 hours
- To serve, remove the pie from the freezer an hour before serving, or defrost in the refrigerator for 3-4 hours. The pie is best served semi-frozen.
Notes
- 8 oz or 230 g butter
- 3 cups graham cracker crumbs (21 sheet of graham crackers)
- 40 oz or 5 to 6 medium yellow mangoes
- Juice of 1/2 fresh lime
- 7 oz sweetened condensed milk (210 ml) – about 1/2 can
- 2 and 1/4 cup heavy whipping cream, cold (535 ml)
If there’s leftover crumbs, cream and mango, you can make individual parfait cups or mini Mango tartlets.
Enjoy this delicious no-bake Mango Pie semi frozen. It’s almost like eating an ice cream cake, but creamier and yummier, sure to please all your friends and family.
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