No-Bake Mango Coconut Cream Pie
A tropical no-bake pie featuring creamy coconut and fresh mango in a crisp graham cracker crust, perfect for warm days. This caribbean-inspired desserts 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Mango Coconut Cream Pie take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Mango Coconut Cream Pie?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Mango Coconut Cream Pie?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Mango Coconut Cream Pie for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Mango Coconut Cream Pie?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
