Cool and refreshing, this Mango Cream Cheese Pie is easy to make, and it’s a No Bake dessert. A graham cracker crust filled with homemade whipped cream, cream cheese, and diced mango. Top it off with some toasted coconut and you’re ready to go.
During the dog days of summer, I love a No Bake dessert.
Something where I don’t have to turn the oven on, plus something that’s cool from the fridge at dessert time.
In addition, a No Bake dessert is also great when you have other things in the oven.
In this pie, you have the naturally sweet mangoes with a graham cracker crust.
Then you have the added flavors of cream cheese and whipped topping. Oh, man, sign me up.
Making a Mango Cream Cheese Pie
Starting with your crust, you have options. You can buy one, and that’s super convenient.
Or, you can make a Homemade Graham Cracker Pie Crust.
If you buy one or make your own using the No Bake method, you’re ready for the filling.
If you make and bake it, however, you need to let it cool to room temperature first.
Once you have the crust decided, move on to the filling.
The cream cheese needs to be room temperature for this recipe, so make sure you take them out of the fridge beforehand.
If you forgot and they’re still cold and hard, you can microwave them in 15 second intervals.
Also, the frozen whipped topping needs to be defrosted.
The best way to defrost Cool Whip, or another brand, is to place it in the fridge the night before you want to use it.
Ok, we’re ready to go.
In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and fluffy.
Open the can of mangoes so they can be draining.
Fold in the whipped topping, then add in the drained mangoes.
Pour into the pie crust and set in the fridge for a few hours to set up, about 3 – 4 hours.
Before serving, toast yourself a little coconut.
Spread the coconut evenly on a cookie sheet and place under the broiler until browned.
Watch it closely, though. Once it starts to brown, it can burn real quick.
I would know, I’ve burned enough coconut (and garlic toast) to feed a village.
More Dessert Recipes:
I love cream cheese in my dessert, so if you do, too, you might like some of these recipes:
- No Bake Lemon Blueberry Dessert
- Peaches and Cream Delight
- Pineapple Cream Cheese Bites
- Pomegranate Lemon Cream Pie
- Bittersweet Chocolate Cheesecake
- Churro Dessert Bars
Mango Cream Cheese Pie
- 8 oz. cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp. vanilla extract
- 8 oz. frozen whipped topping*
- 15 oz. can diced mangos, drained
- 1 9" graham cracker crust, homemade** or purchased
- 1/2 cup toasted coconut (optional)
- Beat cream cheese, sugar, and vanilla until smooth and creamy.
- Fold in frozen whipped topping until thoroughly mixed.
- Fold in mango until evenly distributed. Pour into prepared pie crust and chill for at least 3 hours.
- To toast coconut, spread layer on cookie sheet. Place under broiler until golden brown. Let cool 10 minutes and sprinkle on top of pie. Enjoy!
Mango Cream Cheese Pie
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