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A slice of Mango Pie with a flaky crust, topped with whipped cream, mango cubes, and a mint leaf, is served on a patterned plate with an orange slice—a perfect showcase for your favorite mango pie recipe.
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Mini Mango Creamsicle Pies

Sweet honey mangoes, fresh orange zest, and a creamy no-bake filling come together in a flaky pie crust, topped with whipped cream.
Course Dessert
Cuisine American
Budget Splurge
Prep Time 50 minutes
Chill time 6 hours
Total Time 6 hours 50 minutes
Servings 4
Calories 512kcal

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

Use fully ripe honey mangoes for the best flavor and color.
Fresh orange zest is what gives the filling its Creamsicle-inspired flavor.
Chilling overnight produces the cleanest slices and best texture.
Store covered in the refrigerator for up to 3 days.

Nutrition

Calories: 512kcal | Carbohydrates: 43g | Protein: 9g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 113mg | Sodium: 174mg | Potassium: 400mg | Fiber: 1g | Sugar: 39g | Vitamin A: 2091IU | Vitamin C: 29mg | Calcium: 218mg | Iron: 0.3mg