No-Bake Mango Lychee Pie with Bournville Chocolate Crust

This no-bake mango litchi pie is a quintessential must-try summer dessert that tastes fresh, creamy, and chocolatey at the same time. This recipe takes after the traditional pie with two beloved sweet, juicy and flavorful fruits added to the cream and condensed milk mix. It blends the silkiness of a cheesecake with the rich, juicy flavor of mango and litchi, all without the need for an oven. The sweet and fragrant mango finds its perfect match in the floral juiciness of fresh litchi, while the dark chocolate base supports the whole thing with its deep, cocoa-rich flavor.

No-Bake Fresh Mango Litchi Pie with Bournville Chocolate Crust

Ingredients

For the Chocolate Crust:

• 200 gm Bournville dark chocolate, chopped
• 1 and 1/2 cups digestive biscuits, crushed into fine crumbs
• 4 tbsp unsalted butter

For the Fresh Mango Litchi Filling:

• 2 medium-sized ripe and sweet mangoes
• 10-12 fresh litchis (peeled, pitted, and deseeded)
• 1/2 cup sweetened condensed milk, adjust to taste
• 200 ml heavy whipping cream, chilled
• 2 tsp unflavored gelatin
• 1/4 cup hot water (to dissolve gelatin)
• Optional: A few small chunks of fresh mango and litchi

Optional Garnishes:

• Mango slices
• Whole or halved litchis
• Mint leaves
• Shaved dark chocolate

Instructions

1. Add the chopped Bournville chocolate and butter in a heatproof bowl.
2. Melt the chocolate using a double boiler, making sure to stir in between, until smooth.
3. Remove from heat and add the crushed biscuits into it and mix, until fully combined it resembles damp sand.
4. Transfer the chocolate-biscuit mixture into a 9-inch tart or pie pan (preferably with a removable base). Use the back of a spoon or the bottom of a glass to pack it tightly across the base and slightly up the sides.
5. Chill the crust in the refrigerator for at least 30 minutes to 1 hour for it to firm up.
6. Peel, deseed and chop the mangoes. Add them to a blender and run it for a smooth puree. Measure about 1.5 cups of mango puree. Set aside.
7. Clean the blender, then peel, deseed the litchis and also add them to the blender and blend until smooth. Measure about 1/2 cup of litchi puree. Set aside.
8. If you want the pie fillings to be ultra smooth, strain them through a fine mesh sieve.
9. Take a small bowl, and dissolve the gelatin in a bit of hot water. Stir well to dissolve and let it cool for 2-3 minutes.
10. Take a big mixing bowl, add the mango puree, litchi puree, and condensed milk into it. Mix well until smooth. Taste and adjust sweetness if needed.
11. Add the slightly cooled gelatin mixture to the fruit liquid bowl and mix thoroughly.
12. Next, take a chilled metal bowl, and whip the cream using a hand mixer or stand mixer until soft peaks form.
13. Carefully fold the whipped cream into the mango-litchi mixture using a spatula, until just incorporated.
14. This step is optional, but if you like fruit bits in your pie, fold in small diced pieces of fresh mango and litchi at this stage.
15. Once done, let’s assemble the pie! Take out the chocolate crust from the fridge.
16. Then pour the mango litchi filling into the crust and spread it evenly with a spatula.
17. Tap the pie pan softly on the counter to release any air bubbles and level the filling.
18. Cover the pie with aluminum foil, and refrigerate it for 4-6 hours, for the filling to set completely.
19. Once the pie has set, garnish it with fresh cubes of mango, litchi bits, mint leaves, and dark chocolate shavings.
20. Carefully lift the pie out of the pan if using a removable base. Then slice using a sharp knife dipped in warm water to slice the cheesecake.
21. Serve the cheesecake chilled and enjoy this no-bake delight!

Why This Pie is So Good

What makes this pie a standout is the incredible mix of two summer fruits that mingles well with he cream and condensed milk. The crust is also indulgent, for it is made from Bournville dark chocolate, which anchors the dessert and balances out the sweetness of the filling. The pie filling is smooth and airy like a no-bake cheesecake, but instead of the usual cream cheese, you get a boost from the juicy fruits and cream for a melt in the mouth, chewy dessert.