No-Bake Mango Pie with a Biscoff Crust

Mango pulp, cream cheese, cardamom, and saffron come together in this no-bake pie with a homemade biscoff crust.

Course Dessert

Servings 6 people

Total Time 1 45

1 cup water
1 packet plain gelatin
10 oz mango pulp (canned mango pulp)
½ cup sugar
3 oz cream cheese softened
6 oz heavy whipping cream
1 tsp cardamom powder (optional)
⅛ tsp saffron threads soaked in 1 tbsp lukewarm whipping cream for at least 30 minutes (optional)
⅛ tsp salt

2 ½ cups Biscoff cookies (one 8.8 oz package) or any other cookies of your choice
6 tbsp melted butter
¼ tsp salt

Bring the water to a boil in a small pan, turn the heat off, and add the gelatin to it. Dissolve it completely and set it aside to cool.
Prepare the pie crust by crushing the Biscoff cookies in a food processor with the melted butter. Pulse the food processor until the mixture looks like wet sand or until the cookie crumbs stick together. Place the crushed cookies in the center of a pie dish. Start pressing the mixture with the back of the spoon or your fingers until it is spread evenly and reaches the sides of the pie dish.
Blend the dissolved, cooled gelatin, mango pulp, sugar, cream cheese, cream, cardamom, saffron/cream mixture, and salt in a blender. Adjust the sugar per your taste. Pour the mixture into the pie crust, cool it on the kitchen countertop for one hour, and then refrigerate it for at least three hours. It is convenient to make it a day before you plan on eating the pie. Serve it with freshly whipped cream.
To make the whipped cream, chill the mixing bowl with the hand mixer blades in the freezer for at least one hour. Add the heavy whipping cream and sugar to the chilled bowl and whip it at the highest speed until the cream is whipped with soft peaks. It takes only a few minutes to whip the cream. Over-whipping the cream will turn it into butter.

Note: You can always use a store-bought pie crust like a graham cracker crust