Desserts are great for any occasion, and mango pie is a delightful and energizing choice. This cake has a graham cracker crust, a smooth mango filling, and a dab of whipped cream on top. The outcome is a creamy, sweet dessert with a silky texture. You’ll need 1 ripe mango that has been well mashed to prepare this cake. Mango puree, sugar, cornstarch, water, butter, and vanilla extract should be combined. Until it thickens and boils, stir this mixture often over medium-high heat. Afterward, egg yolk that has been beaten is added for a rich, velvety texture. Graham cracker crumbs, sugar, and melted butter are the main ingredients in Graham Cracker Crust. After being squeezed into a 9-inch cake pan, this mixture is baked until lightly browned.

The mango filling should be poured over the base once it has cooled. The cream should next be whipped until firm peaks form. Next, cover the mango filling with the whipped cream. This balances the mango filling’s spice by giving the cake a creamy, opulent texture. the dissolve Slice and serve the cake when it’s ready. Mango Pie is an excellent and distinctive treat for individuals who enjoy the sweet and sour flavor of ripe mangoes. This cake is appropriate for both special events and summer barbecues.

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  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter, melted
  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 3 cups ripe mango flesh, pureed (about 3 to 4 large mangoes)
  • 1/2 cup water
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 2 egg yolks, beaten
  • 1/2 cup heavy cream


1. Preheat oven to 350°F.
2. In a mixing bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press the mixture into a 9-inch cake mold. 3. Bake crust for 8-10 minutes or until lightly browned. Remove from oven and let cool.
4. Put cornstarch, sugar and salt in a pot and mix. Add mango puree, water, butter and vanilla extract and mix. Cook over medium-high heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat and mix in beaten egg yolk.
5. Pour the mango mixture over the cooled crust. 6. In another mixing bowl, whisk the heavy cream until stiff peaks form. Place the whipped cream on top of the mango filling.
7. Let the cake cool for at least two hours before serving.