When I was chosen to compete in the Wick's Pies Blogger Recipe Challenge, I knew I wanted to create something a little different. The challenge called for recipes that are easy to recreate, delicious, and creative, while showcasing the versatility of Wick's Pie Shells. After a lot of brainstorming, I landed on a flavor combination inspired by one of my favorite frozen treats, the Creamsicle.
These Mini Mango Creamsicle Pies combine sweet honey mangoes, fresh orange zest, cream cheese, and vanilla extract into a creamy filling. Nestled inside a flaky pie crust, the flavor is reminiscent of a classic Creamsicle, but with a tropical twist that makes it feel fresh and unexpected.
Whether you're looking for a summer dessert, a make-ahead treat for entertaining, or simply a new way to enjoy mangoes, these Mini Mango Creamsicle Pies are a delicious reminder that sometimes the simplest ideas are the most memorable.
Why This Recipe Works
- The combination of mango and orange captures the familiar flavor of a Creamsicle while adding a tropical twist.
- Cream cheese and sweetened condensed milk create a rich, creamy filling that slices cleanly after chilling.
- Using a Wick's Pies prepared pie crust keeps the recipe approachable and easy to recreate.
ingredients
Example only. Exact amounts and measurements are in the recipe card.
Disclosure: The pie crusts used in this recipe were provided by Wick's Pies for the Wick's Blogger Recipe Challenge. The recipe, photos, and opinions shared here are entirely my own.
Key Ingredient Notes
Wick's 8" Pie Crust rounds are tender and deliciously crumbly, and perfect for mini pies for smaller households, like mine!
Honey mangoes are ideal for this recipe because they are naturally sweet, less fibrous, and produce a smooth puree with vibrant color.
Fresh orange zest provides most of the classic Creamsicle flavor, so don't skip it.
Full-fat cream cheese gives the filling structure and a rich, creamy texture.
Sweetened condensed milk adds sweetness while helping create a silky filling.
Step-by-Step Photo Instructions
- Thaw the pie dough rounds and fit into two 6" mini pie pans. Crimp the edge.
- Line with overlapping parchment paper. Fill with pie weights, dried beans, or rice.
- Bake the pie for 18-25 minutes at 350°F. Remove when light golden brown. Cool.
- Make the mango puree by blending the cut fruit in a blender until smooth.
- In a small bowl, sprinkle the gelatin over the cold water. Let it stand for 5 minutes then microwave for 1-15 seconds. Set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese until completely smooth. Add the sweetened condensed milk and beat until fully combined.
- Mix in the mango puree, orange juice, orange zest, and vanilla On low speed, slowly drizzle in the dissolved gelatin and mix.
- Gently fold the whipped cream into the mango mixture until no streaks of whipped cream remain.
- Fold the whipped cream into the mango mixture until all streaks are gone.
- Divide the filling evenly between the two prepared pie shells. Refrigerate overnight.
- Whip heavy cream pipe decorative swirls around the outer edge of each pie.
- Place a small cube of fresh mango between each whipped cream swirl. Serve chilled.
Pro tipS
- Use fully ripe honey mangoes for the best flavor and color.
- Don't skip the orange zest-it gives the pie its signature Creamsicle flavor.
- Beat the cream cheese until completely smooth before adding the remaining filling ingredients. I can't stress this enough!
- Whip the cream to stiff peaks for a filling that sets up beautifully.
- Chill the pie overnight for the cleanest slices.
- Use a hot, clean knife for neat slices.
Substitutions
- To make one 8" pie use the "Servings" tool in the recipe card to double the filling ingredients.
- Regular ripe mangoes may be substituted for honey mangoes.
- Bottled orange juice can be used in a pinch, but fresh juice and zest provide the best flavor.
Serving Suggestions
- Serve chilled on a warm summer day.
- Pair with iced tea, lemonade, or coffee.
- Garnish each slice with fresh mango cubes and a little orange zest.
- This pie makes a beautiful dessert for summer gatherings, holidays, and special occasions.
Storage
Store the Mini Mango Creamsicle Pies covered in the refrigerator for up to 3 days.
Do not freeze the fully assembled pie, as the texture of the filling and topping may change when thawed.
Equipment
- Two 6" mini pie pans
- Electric mixer
- Mixing bowls
- Rubber spatula
- Microplane or zester
- Piping bag with star tip optional
Ingredients
For the pie:
- 2 8 inch Wick's pie crust rounds
- 4 ounces full-fat cream cheese (113 g), softened
- 7 ounces sweetened condensed milk (198 g), (about ½ can)
- 1 cup honey mango puree (240 g)
- 1¼ tablespoons fresh orange juice
- 1½ teaspoons orange zest
- ½ teaspoon vanilla extract
- 1½ teaspoons unflavored gelatin
- 2 tablespoons cold water
- ½ cup heavy whipping cream (120 ml)
- ½ cup heavy whipping cream (120 ml)
For the topping:
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Instructions
For the Crust:
- Thaw the pie dough rounds and fit into two 6" mini pie pans. Crimp the edge.
- Line with overlapping parchment paper. Fill with pie weights, dried beans, or rice.
- Bake the pie for 18-25 minutes at 350°F. Remove when light golden brown. Cool. While the crusts are cooling, prepare the pie filling.
For the filling:
- In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes.
- Microwave for 10 seconds, or until completely dissolved. Set aside to cool slightly.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sweetened condensed milk and beat until fully combined.
- Mix in the mango puree, orange juice, orange zest, and vanilla extract until smooth. With the mixer running on low speed, slowly drizzle in the dissolved gelatin and mix until incorporated.
- In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mango mixture until no streaks remain.
- Divide the filling evenly between the two cooled pie shells and smooth the tops. Cover and refrigerate overnight.
For the topping:
- For the whipped cream border, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Transfer to a piping bag fitted with a large star tip. Pipe decorative swirls around the edge of each pie.
- Top each swirl with a small cube of fresh honey mango.
Notes
Nutrition
Good luck to all of the talented bloggers participating in the Wick's Pie Blogger Recipe Challenge. It's been fun seeing the creative ways everyone has used Wick's Pie Shells, and even more fun developing recipes inspired by these delicious pie crusts! Thanks Wick's!
FAQS
Yes. In fact, the pie is best when made a day in advance and chilled overnight.
Yes. Thaw completely and drain any excess liquid before pureeing
Yes, but you may have extra filling depending on the depth of the tart pan.
Honey mangoes are sweeter and less fibrous than many common mango varieties. They have a rich tropical flavor and beautiful golden-orange color that works especially well in this pie.
Yes, just double the ingredients for the filling and toppings. There is a convenient tool to do that for you in the recipe card "Servings" section.
Still thinking about pie? Try these:
Mara Nayelli says
Mango is one of my favorite fruits, so these instantly made me smile! They look so light and refreshing, and I love that they remind me of those Creamsicle treats from childhood. Can’t wait to share these at my next gathering 😊
Mary says
Thanks!
Alex says
This was really good and light, super easy to make!
Mary says
Glad you enjoyed them!
Elizabeth says
Usually not a pie person but this was the perfect amount of sweet and refreshing for summer!
Mary says
Happy to make you a pie person!
Terri says
These were heaven!! They were easy to make the recipe was easy to follow as well.. perfect desert for summer and the color was pretty too… I will make this again for sure and sending to my mom 🙂
Mary says
Thanks Terri!
Sara says
This recipe looks like it comes together quite easily and will be absolutely delicious once set. Honey mangoes are the best!
Mary says
Agree about the honey magoes! Not as pretty but tastier! Thanks.
Conner Stallcup says
A lovely summer dish, absolutely fabulous
Mary says
Wow, thanks!
Emily Stevens says
I love cream pie. This looks so good and easy to make. Sounds like a good summer treat.
Mary says
Thanks. Make it while mangoes are still in season!
Amanda Petty says
A twist on the classic orange creamsicle. Can't wait to try it with Mango
Mary says
The mango kicks it up a notch!
Andrea Williams says
Amazing. I can't wait to make this.
Mary says
It's easy!