Frozen Mango Dessert with Macadamia Nut Crust
If you love mangoes, and you love mango desserts, this frozen mango pie is like a mashup of your favorite mango dessert recipes! It’s creamy, vibrant with fresh mango puree, and so refreshing. You will love the sweet and salty macadamia crust! It’s like you’re in Hawaii in your own kitchen!
This Frozen Mango Dessert Pie is pure frozen mango deliciousness. It’s one of our all-time favorite summer desserts! It is cool, creamy, refreshing, and bursting with tropical flavor.
What can you do with mangos? Make pie!!
I looove mango! It tastes like lounging on a tropical beach with sun on your skin, a hint of salt in the air, and powder-soft sand between your toes.
One summer, while living just outside of Las Vegas in a suburb called, Henderson I started experimenting with meals and treats that would cool us off! I cannot even express how hot the summer was.
Our oldest was just a baby and she and I lived at the pool or hidden in an air conditioned house. This mango dessert quickly became one of our favorite treats to beat the heat!
Why I LOVE this Frozen Mango Pie
I love the contrast between the crunchy crust and the smooth mango texture. I eat mine straight from the freezer, cold and firm, while Cade waits for his to soften which is actually so satisfying too. The kids? They’ll devour it either way.
Mango Cake
A note for clarification.
Originally this recipe was called a frozen mango cake, but I am so bothered by that as it’s truly more of a pie, almost a mango pudding or ice cream pie that I’ve removed that title and changed it to a frozen pie.
Macadamia Nut Pie Crust
This pie swaps the usual graham cracker crust recipe for a macadamia nut crust, giving it that perfect island twist. There’s something so satisfying about the sweet and salty combination!
All you have to do is buy roasted, salted macadamia nuts, or plain but make sure to add salt. Use a blender or food processor to grind them into a powder. I explain how to make it down below.
This recipe originally came from Martha Stewart but I’ve adapted it slightly. Don’t be intimidated, it’s easier than it looks, and the results are absolutely worth it. It is literally the perfect summer mango dessert recipe!
What Ingredients Do You Need for This Mango Dessert?
Before we dive into how to make this dreamy Frozen Mango Pie, let’s take a quick look at the ingredients.
- Cooking Spray: Keeps the pie from sticking.
- Macadamia Nuts: Adds crunch and nutty flavor to the crust.
- Granulated Sugar: Sweetens
- Flour: Binds the crust and gives it structure.
- Butter: Adds richness and fat.
- Orange Juice: Activates the gelatin and adds citrus flavor.
- Gelatin: Sets the mousse and helps it hold shape.
- Mangos: The main flavor!
- Lemon Juice: Brightens and balances.
- Heavy Cream: Makes it light and airy.
- Confectioners’ Sugar: Sweetens whipped cream.
Egg Free Desert Recipe
In case you missed it above, let me just shout this from the rooftop- This is an EGG-FREE DESSERT RECIPE! So for all of our friends out there with an egg allergy, this one is for you! The gelatin sets up the mango mousse without the need of any eggs at all.
How to Make This Frozen Mango Pie
This frozen mango dessert looks fancy but is surprisingly simple to make. Here’s a quick step-by-step to guide you through the process from crust to creamy mango perfection.
For the Crust:
- Prep: Lightly coat molds or a springform pan with cooking spray and line a baking sheet with parchment.
- Crust: Pulse macadamia nuts and sugar, then mix with flour and melted butter. Press into molds and bake until golden.
Make the Mango Filling
- Bloom: Sprinkle gelatin over orange juice and let it sit to soften.
- Dissolve: Warm the juice mixture over low heat until the gelatin dissolves, then remove from heat.
- Blend: Puree chopped mango, sugar, and lemon juice. Slowly add gelatin mixture while blending.
- Whip: Beat heavy cream to soft peaks, add confectioners’ sugar, and beat again to soft peaks.
- Fold: Whisk some whipped cream into the mango mixture, then gently fold in the rest.
- Fill: Divide the mousse into molds and freeze for at least 4 hours.
- Serve: Let sit at room temp for 5–10 minutes, unmold, garnish with mango slices, and enjoy!
Once it’s frozen, all that’s left to do is serve and enjoy this refreshing tropical treat. It’s the kind of dessert that feels like a vacation in every bite.
Watch How This Frozen Mango Dessert is Made…
FAQ About Frozen Mango Pie
Can I Use Bottled Lemon Juice?
We encourage you to only use fresh lemon juice as it’s a more clean taste than bottled.
Choosing the Best Mangos
This pie is so focused on mango you’ll want to choose the best ones.
Carrian’s Notes
Choose mangos erring on the side of overripe. If they’re wrinkly, even better. Once frozen the flavor will dull slightly.
What Type of Mangos Should You Use?
Ataulfo mangos pack fantastic flavor. Sometimes they are called, champagne mangos. If neither is available, go with whatever you can find as ultimately all work.
How to Know If a Mango Is Ripe?
The best way to test a mango for ripeness is to gently squeeze it. If the mango gives slightly when squeezed, it is ripe.
Macadamia Nut Crust Substitutions
If you can’t have macadamia nuts, try a graham cracker crust or a cashew crust!
How to Store Frozen Mango Pie
Wrap the entire pie tightly in plastic wrap and store in the freezer for up to a week.
I cannot wait to try other mango dessert recipes! Leave a comment if you have a recipe I should try!
Other Dessert Recipes You Need In Your Life
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Frozen Mango Dessert
Description
If you love mangoes, and you love mango desserts, this frozen mango pie is like a mashup of your favorite mango dessert recipes! It's creamy, vibrant with fresh mango puree, and so refreshing. You will love the sweet and salty macadamia crust! It's like you're in Hawaii in your own kitchen!
Course 500+ Best Dessert Recipes
Keyword dessert, frozen, macadamia nut, mango
Prep Time 4 hours hours 25 minutes minutes
Cook Time 20 minutes minutes
Total Time 4 hours hours 45 minutes minutes
Servings 8
Calories 287kcal
Author Carrian Cheney
Preheat oven to 350 ℉.
Lightly coat inside of 8 ring molds (each about 2 inches high and 2 3/4 inches in diameter) with cooking spray.(Here is where my mini spring forms come in. I have made one large spring form before too, but I just love little minis)
Cooking Spray
Place on a rimmed baking sheet lined with parchment paper
Make the Crust
Pulse macadamia nuts and granulated sugar in a food processor until finely ground.
1 Oz Macadamia Nuts, 3 Tablespoons Granulated Sugar
In a bowl, combine nuts, flour, and butter with a fork until mixture resembles coarse meal.
¼ Cup Flour, 1 Tablespoon Butter
Spoon a generous tablespoon of the mixture into each mold, and press into bottom.
Bake until golden brown, about 12 minutes. Let cool.
Make the Pie Filling
Pour orange juice into a small saucepan.
¼ Cup Orange Juice
Sprinkle with gelatin, and let stand until softened, about 5 minutes.
1 Envelope Gelatin
Heat over low heat, stirring, until dissolved.
Remove from heat.
Start with a firm but ripe mango. Remove skin then, with a knife, carefully slice the fruit lengthwise along both sides of the seed.
2 Mangoes
Cut one-quarter of one mango into 1/8-inch-thick slices for garnish (halve large slices); cover, and refrigerate.
Coarsely chop remaining mangoes.
In a blender, puree chopped mangoes, granulated sugar, and lemon juice until smooth.
½ Cup Granulated Sugar, 3 Tablespoons Lemon Juice
With machine running, add gelatin mixture in a slow, steady stream, and blend until combined.
Transfer to a bowl.
With a whisk or an electric mixer on medium speed, beat cream until soft peaks form.
1 Cup Cream
Add confectioners’ sugar, and beat until soft peaks return.
½ Cup Confectioners' Sugar
Whisk one-third of the whipped cream into the mango mixture.
Using a rubber spatula, gently fold in remaining whipped cream.
Divide mousse among molds, filling three-quarters full.
Cover with plastic wrap, and freeze until firm, at least 4 hours (up to 1 week).
When ready to serve, let cakes stand at room temperature for 5 minutes.
Gently push up from bottoms to unmold.
Transfer cakes to serving plates; let stand 10 minutes to soften slightly.
Serve garnished with mango slices.
Serving: 1slice | Calories: 287kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 22mg | Potassium: 155mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1057IU | Vitamin C: 25mg | Calcium: 31mg | Iron: 0.5mg
READ: Frozen Mango Dessert with Macadamia Nut Crust