Mango Coconut Cream Pie

This no-bake Mango Coconut Cream Pie is the ultimate summer dessert. Layers of silky mango coconut filling, fresh diced mango, and a cloud of whipped topping all come together in a ready-made crust for a showstopper dessert that wows every single time.

This dreamy No-Bake Mango Pie comes together with a silky mango coconut filling poured straight into a pre-made crust and chilled until perfectly set. Fresh mango from the National Mango Board takes center stage. Beyond the incredible flavor, mangos are packed with vitamins C and A, folate, and fiber, so every slice feels a little extra good.

Top it with whipped topping, fresh mango, cookies, and mint right before serving for a stunning finish that looks way harder than it is. Whether you’re hosting a backyard get-together or just craving something sweet and refreshing, this pie delivers big tropical flavor with minimal effort.

Why You’ll Like This Recipe

• Zero oven time — this pie comes together entirely without baking, making it the perfect no-fuss warm weather dessert.
• Big tropical flavor — the combination of mango juice, coconut pudding, coconut milk, and fresh mango makes every bite taste like a beach vacation.
• Make-ahead friendly — it needs at least 4 hours to set in the fridge, which means you can make it the night before and it’s ready when you are.
• Crowd-pleasing and gorgeous — the whipped topping, cookie, fresh mango, and mint garnish make this pie look like it came from a bakery, with almost no extra effort.

Ingredients

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• Lite coconut milk or evaporated milk: The base of the pudding mixture — lite coconut milk keeps things light while adding a subtle tropical flavor.
• 100% mango juice: Amplifies the mango flavor throughout the entire filling and gives the pudding mixture a gorgeous golden color.
• Instant coconut pudding mix: Thickens the filling and adds rich coconut flavor,
• Cream cheese: Gives the filling its creamy, cheesecake-like body and tang.
• Mango Greek yogurt: Adds another layer of mango flavor while keeping the filling light and slightly tangy.
• Fresh mango: Fresh mangos are the star of the show here. Diced and folded into the filling for texture and fruity bursts in every bite.
• Pre-made graham cracker or pecan pie crust: A no-fuss base that pairs perfectly with the tropical filling.
• Frozen whipped topping: Folded into the filling for a light, mousse-like texture, and reserved for garnishing the finished pie.
• Thin mango or vanilla cookies, halved: Used as a decorative garnish on top.
• Fresh mint: A bright, fresh garnish that adds a pop of color and a hint of freshness.

How to Make Mango Coconut Cream Pie

1. In a small mixing bowl, whisk together the coconut milk, mango juice, and instant coconut pudding mix for 1 minute until smooth and slightly thickened. Set aside.

2. In a medium mixing bowl, beat the cream cheese and mango Greek yogurt together with an electric mixer until light and fluffy, about 1 minute.
3. Add the pudding mixture to the cream cheese mixture and fold together until fully combined and smooth.
4. Fold in the diced fresh mango and three-quarters of the whipped topping until just incorporated — don’t overmix to keep the filling light and airy.

5. Pour the filling into the pre-made pie crust and spread evenly.
6. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.
7. Garnish the top of the pie with the remaining whipped topping, cookies, fresh mint, and remaining mango. 

Expert Tips & Substitutions

• Room temperature cream cheese is non-negotiable: Cold cream cheese will leave lumps in your filling no matter how long you beat it. Set it out at least 30 minutes before you start.
• Don’t rush the chill time: Four hours is the minimum, but overnight is ideal. The longer it chills, the cleaner your slices will be.
• Crust swap: A Oreo cookie crust or vanilla wafer crust would be delicious alternatives to graham cracker or pecan if you want to change up the base flavor.
• Milk swap: Evaporated milk works just as well as lite coconut milk if that’s what you have on hand. The flavor will be slightly less coconutty but still delicious.
• Yogurt swap: Can’t find mango Greek yogurt? Plain Greek yogurt with a tablespoon of mango jam stirred in works beautifully.
• Garnish ahead tip: Wait to add the whipped topping garnish, cookies, and fresh mango until right before serving so everything stays fresh and the cookies don’t get soggy.

Storage

Store any leftover pie covered loosely with plastic wrap or in an airtight container in the refrigerator for up to 3 days. The filling may soften slightly over time but will remain delicious. For best results, add any fresh garnishes like mango, cookies, and mint right before serving rather than storing them on the finished pie.

This pie is not recommended for freezing, as the cream cheese filling and whipped topping can separate when thawed.

Frequently Asked Questions

More Recipes Like This

• Frozen Yogurt Pie
• Banana Split Pie
• No Bake Lemon Pie
• American Cool Whip Pie

This post is sponsored by the National Mango Board. All opinions are my own.Scroll Down for Ingredient Amounts Listed in the Recipe Card Below