No-Bake Mango Coconut Cream Pie

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tropical no-bake pie featuring creamy coconut and fresh mango in a crisp graham cracker crust, perfect for warm days. This Caribbean-inspired recipe, ready in about 20 minutes, layers graham cracker crumbs, unsalted butter, melted, cream cheese, softened into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 8 Caribbean cuisine 320 cal/serving

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Ingredients

1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
8 oz cream cheese, softened
1/2 cup sweetened shredded coconut
1 cup coconut milk
3/4 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups fresh mango, diced
1 cup whipped cream

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Instructions

Step 1: In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 6 tbsp melted unsalted butter, mixing until the crumbs are evenly moistened; press firmly into a 9-inch pie dish to form the crust. Chill in the refrigerator for 20 minutes to set.
Step 2: In a large bowl, beat 8 oz softened cream cheese with 3/4 cup powdered sugar and 1 tsp vanilla extract using an electric mixer until smooth and creamy. Gradually add 1 cup coconut milk and continue beating until the mixture is fluffy and combined.
Step 3: Fold 1/2 cup sweetened shredded coconut gently into the cream cheese mixture, then spread evenly over the chilled crust.
Step 4: Arrange 1 1/2 cups diced fresh mango on top of the coconut cream layer in an even layer.
Step 5: Spread 1 cup whipped cream over the mango, covering the pie. Refrigerate the pie for at least 4 hours or overnight until fully set and chilled before serving.