Mango-Coconut Ice Cream Pie

July/August 2014

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In this healthy ice cream pie recipe, crumbled gingersnaps make an easy and tasty crust for the mango and coconut filling made with nonfat vanilla Greek yogurt.

Mango-Coconut Ice Cream Pie

Makes: 8 servings

Serving Size: 1 slice

Active Time:

Total Time:

Equipment: 9-inch pie pan (not deep dish)



  • 2 cups coarsely crumbled gingersnaps (see Tips)
  • 3 tablespoons canola oil

Filling & Topping

  • 3/4 cup heavy cream
  • 1/3 cup sugar
  • 1 cup nonfat vanilla Greek yogurt
  • 1 small ripe banana
  • 1 ripe mango, finely chopped
  • 1/2 teaspoon coconut extract
  • 2 tablespoons toasted coconut flakes (see Tips)


  1. To prepare the crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
  2. Process cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.
  3. To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.
  4. Clean out the bowl of the food processor, add banana and process until pureed. Gently fold the banana puree, mango and coconut extract into the yogurt-cream.
  5. Spread the flavored yogurt-cream mixture into the cooled crust. Top with the coconut. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.

Tips & Notes

  • Make Ahead Tip: Once frozen, wrap airtight and freeze for up to 1 week. Let stand at room temperature for about 15 minutes before serving.
  • For a healthier cookie crust, choose cookie brands without any partially hydrogenated oils (trans fats). We like Mi-Del ginger and chocolate snaps. Look for them in the natural-foods section of well-stocked supermarkets and at natural-foods stores.
  • To toast coconut, place coconut in a small dry skillet and cook, stirring often, until golden, about 5 minutes, or spread in a shallow baking dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.


Per serving: 301 calories; 16 g fat (7 g sat, 7 g mono); 31 mg cholesterol; 35 g carbohydrates; 12 g added sugars; 22 g total sugars; 5 g protein; 2 g fiber; 118 mg sodium; 248 mg potassium.

Nutrition Bonus: Vitamin C (28% daily value), Vitamin A (16% dv)

Carbohydrate Servings: 2

Exchanges: 1/2 Fruit, 1 1/2 other carbohydrate, 3 fat

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Recipe Categories

Preparation/ Technique
Health & Diet Considerations
Low cholesterol
Low sodium
Ease of Preparation
July/August 2014
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