If you are searching for a dessert that feels like a tropical vacation on your plate, then you absolutely must try the Mango Coconut Delight: No-Bake Pie with Graham Cracker Crust and Toasted Meringue Recipe. This pie brings together the summery sweetness of ripe mango puree and the rich, toasted flavor of coconut, wrapped up in a crisp graham cracker crust. Topped with fluffy, golden toasted meringue, it’s a showstopper that is both refreshing and indulgent. Perfect for any occasion, this pie is as delightful to eat as it is to share with friends and family.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward creating a wonderful balance of flavor and texture in your mango coconut pie. Each plays a unique role, from the crunchy base of the graham cracker crust to the creamy, zesty filling and the airy meringue topping.
- 12 sheets Graham cracker sheets: Provide a crunchy and slightly sweet base that holds the pie together beautifully.
- 3 tablespoons Confectioners’ sugar: Adds a gentle sweetness to the crust and helps bind the crumbs perfectly.
- ½ cup Sweetened shredded coconut: Toasted for an irresistible nutty flavor and subtle chewiness.
- 6 tablespoons Butter: Melted to enrich the crust, giving it that buttery, satisfying bite.
- 4 large Eggs: Separated to create both a rich filling from the yolks and a fluffy meringue with the whites.
- 1 can (14 ounces) Sweetened condensed milk: Adds creamy sweetness and richness to the filling.
- ¾ cup Pure mango puree: The star of the pie, bursting with tropical, fruity flavor and vibrant color.
- 2 tablespoons Fresh lime juice: Brightens the filling with a hint of citrus that perfectly balances the sweetness.
- 1 cup Granulated sugar: Essential for the meringue’s glossy sweetness and smooth texture.
- A pinch Salt: Balances flavors and helps stabilize the meringue for the perfect finish.
How to Make Mango Coconut Delight: No-Bake Pie with Graham Cracker Crust and Toasted Meringue Recipe
Step 1: Preheat and Prepare the Crust
Start by heating your oven to 325°F, which is the perfect temperature to toast your crust to golden perfection. In a food processor, pulse together graham cracker sheets, confectioners’ sugar, and toasted shredded coconut until you achieve fine crumbs. Then, add melted butter and blend until the mixture forms a crumbly, butter-coated texture. Press this evenly into the bottom and up the sides of a 9-inch pie pan to create the crust that will make every bite delightfully crisp and flavorful.
Step 2: Bake the Crust
Place your crust in the oven and bake for about 12 to 15 minutes until it takes on a lovely light brown shade. This step not only firms up the crust but also pulls out the toasted coconut’s aroma, enhancing the overall flavor. Once baked, set it aside to cool fully before you add the luscious filling.
Step 3: Whip Up the Mango Filling
In a clean bowl, beat the egg yolks for approximately 4 minutes until they become thick and pale—this adds an amazing richness and silky texture. Stir in the sweetened condensed milk until smooth, then fold in the vibrant mango puree and fresh lime juice. This combination brings a perfect harmony of sweetness with a zingy lift, making this filling an absolute dream.
Step 4: Bake the Filling
Pour the mango mixture into your cooled crust and return it to the oven at 325°F. Bake until the filling is just set in the center, which usually takes around 30 minutes. Let the pie cool completely on a rack before placing it in the fridge for at least an hour to chill and firm up, preparing it for the crowning glory—meringue!
Step 5: Prepare the Toasted Meringue
Set a metal bowl over a pot of simmering water to create a warm double boiler. Whisk together the egg whites, granulated sugar, and a pinch of salt continuously until the sugar dissolves and the mixture feels smooth to the touch. Remove the bowl from heat and beat the mixture on high speed until you see glossy, cool meringue with firm peaks forming—this can take around 12 minutes. The meringue adds a light, airy contrast to the creamy pie, making every forkful a delight.
Step 6: Decorate and Toast the Meringue
Transfer the meringue to a piping bag for elegant swirls or simply use a spoon to create rustic peaks across the chilled pie. To finish, brown the meringue using a high broiler or a kitchen torch, achieving a stunning golden crust that offers a subtle smokiness and irresistible texture. Your mango coconut masterpiece is complete and ready to impress!
How to Serve Mango Coconut Delight: No-Bake Pie with Graham Cracker Crust and Toasted Meringue Recipe
Garnishes
To highlight the tropical flavors, consider garnishing your pie with a sprinkle of toasted coconut flakes or fresh mango slices arranged artfully on top. A few mint leaves or edible flowers can add a fresh, colorful touch that elevates both the presentation and aroma, making each slice look as incredible as it tastes.
Side Dishes
This pie pairs wonderfully with a light, fruity salad or a scoop of coconut or vanilla ice cream, enhancing its creamy texture and adding extra indulgence. A refreshing herbal tea or a chilled glass of sparkling water with lime makes the perfect accompaniment to balance sweetness and refresh your palate.
Creative Ways to Present
Serve individual portions in clear glass jars or mini tart pans to wow guests at a party. Layering crushed graham crackers at the bottom followed by the mango filling and topping with piped meringue makes for a playful, customizable dessert. You can also toast the meringue in fun shapes using cookie cutters to add a creative flair to each slice.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Mango Coconut Delight covered tightly with plastic wrap or in an airtight container in the refrigerator. It stays fresh and flavorful for up to 3 days, allowing you to enjoy this tropical treat at your leisure without losing any of its delightful texture or taste.
Freezing
Although the meringue texture may change slightly when frozen, you can freeze the pie without the meringue topping wrapped securely in plastic and aluminum foil. Freeze for up to one month; thaw overnight in the refrigerator before adding freshly whipped meringue and toasting it just before serving to restore that lovely contrast of textures.
Reheating
This pie is best enjoyed chilled, so reheating is not recommended. However, allowing it to sit at room temperature for about 15 minutes before serving can help soften the filling slightly, enhancing its luscious texture without compromising the meringue’s delicate crispness.
FAQs
Can I use fresh mango instead of mango puree?
Absolutely! If you have fresh, ripe mangoes, you can blend them into a smooth puree yourself. Just make sure to strain out any fibrous bits for a silky filling that mimics the store-bought puree perfectly.
Is it necessary to bake the crust if this is a no-bake pie?
In this recipe, the term “no-bake” refers to the filling, but baking the crust briefly ensures it holds together well and develops a beautiful toasted flavor that adds depth to the entire dessert.
Can I prepare the meringue in advance?
For the best texture and flavor, it’s recommended to prepare and toast the meringue just before serving. Prepping ahead can cause the meringue to weep or become less stable.
What can I substitute for sweetened condensed milk?
You can use evaporated milk mixed with sugar as a substitute, but the sweetness and richness might slightly differ. Adjust sugar according to your taste to get the best results.
How long does it take for the filling to set properly?
After baking, the filling needs to cool to room temperature and then chill in the refrigerator for at least one hour to firm up and achieve the correct texture for slicing.
Final Thoughts
Making the Mango Coconut Delight: No-Bake Pie with Graham Cracker Crust and Toasted Meringue Recipe is a joy from start to finish. It combines tropical flavors with luscious textures, resulting in a dessert that’s truly memorable. Whether you’re celebrating a special moment or just craving a sweet escape, this pie invites you to dive in and savor every bite. Trust me, once you try it, it will become one of your favorite go-to desserts to impress and delight all year round.
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Mango Coconut Delight: No-Bake Pie with Graham Cracker Crust and Toasted Meringue Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American, Tropical
Description
Mango Coconut Delight is a luscious pie featuring a crunchy graham cracker and toasted coconut crust, filled with a smooth mango custard, and topped with a fluffy, toasted meringue. This irresistible dessert combines tropical flavors with a light, airy finish, perfect for warm weather or any time you crave a refreshing, sweet treat.
Ingredients
Crust
- 12 sheets Graham cracker sheets (create a crunchy base)
- 3 tablespoons Confectioners’ sugar (adds sweetness)
- ½ cup Sweetened shredded coconut (toasted for added flavor)
- 6 tablespoons Butter (melted)
Filling
- 4 large Eggs (separated)
- 1 can (14 ounces) Sweetened condensed milk
- ¾ cup Pure mango puree (the star of the pie)
- 2 tablespoons Fresh lime juice (brightens the filling)
Meringue Topping
- 1 cup Granulated sugar (for the meringue)
- a pinch Salt (helps stabilize meringue)
Instructions
- Preheat the Oven: Begin by heating your oven to 325°F to prepare for baking the crust and filling.
- Prepare the Crust: In a food processor, pulse graham crackers, confectioners’ sugar, and toasted shredded coconut until finely ground. Add melted butter and pulse until the mixture is crumbly and combined.
- Form the Crust: Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake in the preheated oven for 12 to 15 minutes until lightly browned. Allow it to cool completely before adding the filling.
- Mix the Filling: In a mixing bowl, beat the egg yolks until thick and light, about 4 minutes. Stir in sweetened condensed milk, then blend in mango puree and fresh lime juice until smooth.
- Bake the Filling: Pour the mango filling into the cooled crust and bake at 325°F for approximately 30 minutes, or until just set in the center. Remove from oven and let the pie cool completely, then refrigerate for 1 hour to chill.
- Prepare the Meringue: Set a saucepan with simmering water on the stove. Place a metal or heatproof bowl above the simmering water and whisk together the egg whites, granulated sugar, and a pinch of salt until the sugar dissolves and the mixture is warm to touch.
- Whip the Meringue: Remove the bowl from heat and use an electric mixer to whip the egg white mixture until it forms cool, firm peaks; this process can take about 12 minutes.
- Decorate the Pie: Transfer the meringue to a piping bag and pipe decorative swirls onto the chilled mango pie, or spread with a spoon as desired for a rustic look.
- Toast the Meringue: Place the pie under a high broiler for a few minutes until the meringue is golden and toasted, or carefully use a kitchen torch to brûlée the topping evenly. Serve chilled or at room temperature.
Notes
- To toast the shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F for about 5-7 minutes, stirring occasionally until golden.
- Ensure the pie is fully cooled and chilled before adding the meringue to prevent melting.
- Use fresh mango puree for the best natural flavor and vibrant color.
- When whipping meringue, make sure no yolk gets into the whites, and bowls and utensils are clean and grease-free for optimal volume.
- Be cautious when broiling the meringue — watch closely as it can burn quickly.
