One of my favorite fruit pies in the summer is mango, and conveniently enough, it is also one of the easiest pies to make. The basis for the recipe (read: the ingredients list) originally came from my friend Shivani, and I then adapted the proportions of which to suit my own tastes. This is a no-bake pie, requiring only a handful of ingredients, most of which are easily attainable. Mango pulp, unflavored gelatin, cream cheese, sour cream, water, and graham cracker crusts. I say “crusts” plural because this recipe will make multiple pies at once. The only unusual ingredient is the mango pulp, which comes in 30 oz cans. I use alphonse mango pulp, which I get from my local Indian store. This kind of pulp is already sweetened, so the pie does not require any additional sugar. If you are not fortunate enough to live within easy striking distance of an Asian supermarket, the pulp can also be found
here. Alternatively, you can make fresh mango pulp, which defeats the ease of assembling the pie, in my opinion.
One of my favorite fruit pies in the summer is mango, and conveniently enough, it is also one of the easiest pies to make. The basis for the recipe (read: the ingredients list) originally came from my friend Shivani, and I then adapted the proportions of which to suit my own tastes. This is a no-bake pie, requiring only a handful of ingredients, most of which are easily attainable. Mango pulp, unflavored gelatin, cream cheese, sour cream, water, and graham cracker crusts. I say “crusts” plural because this recipe will make multiple pies at once. The only unusual ingredient is the mango pulp, which comes in 30 oz cans. I use alphonse mango pulp, which I get from my local Indian store. This kind of pulp is already sweetened, so the pie does not require any additional sugar. If you are not fortunate enough to live within easy striking distance of an Asian supermarket, the pulp can also be found here. Alternatively, you can make fresh mango pulp, which defeats the ease of assembling the pie, in my opinion.
