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Mango Pie Recipe!

If there is one thing that I love doing, it's cooking for friends and family. Baking, however, is one of those things I don't focus on as much.

Enter the mango pie recipe that non-bakers can make and still receive compliments for!

There are a few things to note about this recipe, all written below under "Chef's notes." I'd be curious how this comes out for all of you! But for now...there's mango sweetness, a touch of creamy deliciousness, a great cinnamon-y graham cracker crust, and the best part: ONLY FOUR INGREDIENTS! The other best part: IT'S VEGETARIAN FRIENDLY! This recipe is a lazy girl's godsend.

I'm so sorry I didn't get a ton of pictures while I was making it--I had to take them on my phone as I was in a rush and couldn't pause to take them every step of the way. I'll do better on the next one. :)

Serving size: Makes two (2) pies


  • 8 oz cream cheese (room temperature)

  • 1/2 cup water

  • 1/2 tsp. agar powder (or1/2 tsp. gelatin, if you wish to use that instead and make it a non-vegetarian recipe)

  • One can mango pulp (you can pick this up from a local Indian store--I love using alphonso mango's already sweet)

  • 1 graham cracker crust

  • *If you use unsweetened mango pulp or make your own, add a half cup sugar.


  • Heat the water in a pan until the water simmers. Add the agar (or gelatin) powder. Simmer until the powder dissolves then turn off the stove. Let the agar/water come to room temperature (it will turn gelatinous).

  • While the agar/water is cooling, whip the cream cheese into a smooth consistency with no lumps (you can use a mixer. I used a fork!).

  • Open the mango can using a can opener. Pour the mango into the cream cheese and mix until smooth.

  • *As mentioned in the ingredients, if you used unsweetened mango or crushed some on your own, add the sugar here.*

  • Once the agar/water is room temperature, add it to the mango and cream cheese mix.

  • Stir in until smooth.

  • Unwrap the graham cracker crusts and set on the counter. (Save the plastic covers!)

  • Pour the mango mixture and evenly distribute between the two crusts.

  • Use the plastic from the graham cracker crust packaging and cover the pies.

  • Refrigerate for about three hours.

  • Serve cold.

Chef's Notes

  • You can add more sugar if you like your pie sweeter.

  • The cream cheese adds a smidge of sourness to the mango. If you would rather taste it sweet, I would be curious to know how the mango pulp alone would respond to the agar and scrap the cream cheese completely from the recipe. I think making it 1 tsp. of agar would make up for the cream cheese consistency missing if you scrapped it.

  • This recipe would be so great with whipped cream along the edges of the pie crust or topped with fruit!