No-Bake Summer Mango Pie

By Tasty · 240 min

Ingredients

Instructions

1. Put the mango, sweetened condensed milk and cream cheese in a blender.
2. In a heatproof cup, whisk the boiling water and gelatin until the gelatin has fully dissolved.
3. Pour the gelatin mixture into the blender and blend on medium speed for about 60 seconds until smooth.
4. Divide the filling between the graham cracker crusts, leaving 1/4 inch of space below the top edge. Cover and refrigerate overnight, or for at least 12 hours.
5. Once set, spread the whipped cream over each pie with an offset spatula, then decorate with sliced mango and mint leaves.
6. Slice and serve. Leftover pie keeps covered in the refrigerator for up to 3 days.

Summarized from Tasty's video. Watch it for the details.

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Cream cheeseMangoSweetened condensed milkWhipped creamGraham cracker