No-Bake Mango Pie

Ingredients

For the crust:

• 1½ cups graham cracker crumbs (about 10 full sheets)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the filling:

• 2 cups ripe mango puree (from about 3–4 mangoes)
• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 2 tablespoons lemon or lime juice
• 1 teaspoon vanilla extract
• 1 packet (2½ teaspoons) unflavored gelatin
• ¼ cup cold water

Optional toppings:

• Fresh mango slices
• Whipped cream
• Mint leaves

Instructions

1. Prepare the crust:
   • In a bowl, mix graham cracker crumbs and sugar.
   • Add melted butter and stir until evenly combined.
   • Press mixture firmly into the bottom and sides of a 9-inch pie dish.
   • Refrigerate while you prepare the filling.
2. Prepare the gelatin:
   • Sprinkle gelatin over ¼ cup cold water in a small bowl.
   • Let it bloom (soften) for 5 minutes.
   • Heat the bloomed gelatin gently in the microwave or on the stovetop until fully dissolved. Let it cool slightly.
3. Make the mango filling:
   • In a blender or food processor, combine mango puree, cream cheese, sweetened condensed milk, lemon/lime juice, and vanilla extract. Blend until smooth.
   • Add the slightly cooled gelatin and blend again to combine.
4. Assemble:
   • Pour the mango filling into the prepared crust.
   • Smooth the top with a spatula.
   • Refrigerate for at least 4 hours or until fully set (preferably overnight).
5. Garnish and serve:
   • Top with fresh mango slices, whipped cream, and mint if desired.
   • Slice and enjoy chilled!

Let me know if you’d like a dairy-free or vegan version too!