This mango pie recipe turns ripe, juicy mangoes into a silky baked custard nestled in a buttery graham cracker crust.
It tastes like sunshine on a fork, and it comes together with far less fuss than you’d expect from something this pretty.
If you love tropical desserts but want something a little different from the usual key lime or coconut cream pie, this one belongs on your list.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Total Time | 4 hours 55 minutes (includes chilling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Mango Pie Recipe
This pie hits that sweet spot between a fruit pie and a custard pie.
The mango filling is rich and creamy, but it still tastes bright and fresh, not heavy or cloying.
It’s also refreshingly low effort for how impressive it looks on a dessert table.
- Made with real mango puree, not artificial flavoring
- Buttery graham cracker crust with a little crunch
- Silky custard filling that sets up perfectly every time
- Great make ahead dessert since it needs to chill anyway
- Naturally gluten free filling (crust can be swapped for a gluten free version)
- Perfect for spring, summer, or anytime you want a tropical treat
If mango desserts are your thing, you’ll probably also love this mango float, which uses similar tropical flavors in a totally different, no bake format.
Ingredients
You only need a handful of ingredients for this recipe, and most of them are pantry basics.
The star of the show is fresh, ripe mango, so try to use mangoes that give slightly when you press them.
- For the crust: graham cracker crumbs, granulated sugar, unsalted butter (melted)
- For the filling: ripe mangoes (pureed), sweetened condensed milk, large egg yolks, fresh lemon juice, orange zest, salt
- For the topping: heavy whipping cream, powdered sugar, vanilla extract, toasted coconut flakes, fresh mango cubes for garnish
Read Also: Graham Cracker Crust
Kitchen Equipment Needed
Nothing fancy is required here, though a few tools make the process much smoother.
A food processor speeds up both the crust and the mango puree, so it’s worth pulling out if you have one.
- 9-inch pie pan
- Food processor or blender
- Large mixing bowls
- Whisk
- Electric hand mixer
- Zester or microplane
- Fine-mesh sieve
- Wire cooling rack
This pie’s key lime cheesecake is another great option to try if you like citrus and tropical flavors working together in one dessert.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this pie, and they genuinely make the process easier or the results better.
None of these are required, but they’re worth having in your kitchen if you bake often.
1. Glass Mixing Bowl Set
A good set of nesting glass bowls makes it so much easier to keep your crust mixture, mango puree, and custard base separate and organized while you work.
They’re also microwave safe, which is handy if your butter needs a quick reheat.
2. Handheld Zester
A sharp zester makes quick work of the orange zest in this recipe without taking off any of the bitter white pith.
It’s a small tool, but it makes a real difference in flavor.
3. Fine-Mesh Sieve
Straining your mango puree through a fine-mesh sieve removes any stringy fibers and gives you that silky smooth custard texture.
I skip this step at my own risk, and it always shows in the final slice.
4. 9-Inch Glass Pie Pan
A glass pie pan lets you see exactly how golden your crust is getting, which takes the guesswork out of prebaking.
It also transitions easily from oven to fridge without cracking.
5. Electric Hand Mixer
Whipping the topping to soft, billowy peaks takes just a couple of minutes with a good hand mixer instead of tiring your arm out with a whisk.
It’s one of those small appliances that earns its space in the cabinet.
You might also enjoy: Coconut Cream Pie
Step-by-Step Instructions: How to Make Mango Pie
1. Make the Graham Cracker Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, stir together 1 1/2 cups graham cracker crumbs and 1/3 cup granulated sugar until well combined.
- Pour in 6 tablespoons melted unsalted butter and stir with a fork until the mixture looks like wet sand and every crumb is coated.
- Pour the mixture into your 9-inch pie pan and use the bottom of a measuring cup to press it firmly and evenly into the bottom and up the sides.
2. Prebake the Crust
- Place the pressed crust in the preheated oven and bake for 8 to 10 minutes, until it just starts to turn golden at the edges.
- Remove the crust from the oven and set it on a wire cooling rack.
- Let the crust cool while you prepare the filling, and keep the oven on at 350°F for baking the pie.
3. Prepare the Mango Puree
- Peel and dice about 3 large ripe mangoes, then add the chunks to a food processor or blender.
- Blend until completely smooth, scraping down the sides as needed.
- Pour the puree through a fine-mesh sieve into a bowl, pressing with a spatula to remove any fibrous bits, until you have about 2 cups of smooth puree.
4. Mix the Custard Filling
- In a large mixing bowl, whisk together the 2 cups mango puree, one 14 ounce can of sweetened condensed milk, and 4 large egg yolks until fully combined.
- Add 1/3 cup fresh lemon juice, 1 teaspoon orange zest, and a pinch of salt, then whisk again until the mixture is smooth and no streaks remain.
- The lemon juice is what helps the custard set as it bakes, so do not skip it even though the pie will still taste mango forward.
5. Bake the Pie
- Pour the mango custard filling into the prebaked, slightly cooled crust and spread it into an even layer.
- Place the pie in the oven and bake for 25 to 30 minutes, until the edges are set but the very center still has a slight jiggle.
- Keep an eye on the crust edges toward the end of baking, and loosely tent them with foil if they start browning too quickly.
6. Cool and Chill the Pie
- Remove the pie from the oven and let it cool on a wire cooling rack at room temperature for about 1 hour.
- Once mostly cool, transfer the pie to the refrigerator, uncovered, until fully cold, which usually takes at least 3 hours.
- For the cleanest slices, chilling the pie overnight is even better if you have the time.
7. Whip the Cream Topping
- In a clean, cold mixing bowl, combine 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract.
- Using an electric hand mixer, beat on medium high speed until soft peaks form, about 2 to 3 minutes.
- Be careful not to overbeat, since the cream can quickly turn grainy and start to separate.
8. Garnish and Serve
- Spread or pipe the whipped cream over the chilled pie, covering the surface or leaving a decorative border, depending on your preference.
- Sprinkle toasted coconut flakes over the top for texture and a nutty flavor that pairs beautifully with the mango.
- Finish with a few fresh mango cubes in the center, slice with a sharp knife, and serve chilled.
This same custard technique works wonderfully in banana cream pie if you want to try a different fruit filling with a similar method.
Tips for The Best Mango Pie
A few small details make a big difference in how this pie turns out.
Most of the tips below come down to ingredient quality and patience while it chills.
- Use mangoes that are very ripe and fragrant, since underripe mango will taste sour and stringy
- Ataulfo mangoes (also called honey or champagne mangoes) give an especially smooth, sweet puree
- Do not skip straining the puree if your mangoes are fibrous
- Let the crust cool slightly before adding the filling so it does not get soggy
- Resist cutting into the pie before it is fully chilled, since it needs that time to set properly
- Toast the coconut flakes in a dry skillet over low heat, stirring constantly, until just golden
For more tropical inspiration, check out this mini key lime pies recipe, which uses a similar crust and chilling technique in individual portions.
Serving Suggestions
This pie is rich enough to stand on its own, but a few pairings make it feel like even more of an occasion.
It also plays well with other tropical or citrus flavors on a dessert spread.
- Serve alongside iced tea or a cold glass of coconut water
- Pair with a scoop of vanilla or coconut ice cream for an extra indulgent plate
- Add a slice next to fresh berries for a pop of color and tartness
- Bring it to a summer cookout alongside Pineapple Pie for a full tropical dessert table
- Drizzle with a little extra mango puree for presentation at dinner parties
Variations of Mango Pie
Once you’ve made the classic version, it’s easy to switch things up based on what you’re craving or what you have on hand.
These variations keep the same basic method while changing the flavor profile slightly.
- No-bake mango pie: swap the baked custard for a cream cheese and gelatin filling that sets in the fridge
- Coconut crust mango pie: replace the graham cracker crumbs with toasted shredded coconut for extra tropical flavor
- Mango key lime pie: add a splash of key lime juice to the filling for a tangier, brighter finish
- Mini mango pies: divide the crust and filling among a muffin tin for individual portions
- Spiced mango pie: add a pinch of cardamom or ginger to the filling for warmth
If cheesecake style desserts are more your speed, this no bake cheesecake uses a similar creamy filling concept without any oven time at all.
Storage and Reheating
Since this is a chilled custard pie, it stores best in the refrigerator rather than at room temperature.
It also freezes surprisingly well if you want to make it ahead of time.
- Store covered in the refrigerator for up to 4 days
- Add whipped cream topping only to the portion you plan to serve within a day or two for the best texture
- Freeze the baked, unfrosted pie tightly wrapped for up to 2 months
- Thaw overnight in the refrigerator before adding fresh whipped cream and garnish
- This pie does not need reheating and is meant to be enjoyed cold
For a fun breakfast twist on similar tropical flavors, my coconut cream pie overnight oats makes great use of leftover coconut flakes.
Nutritional Facts
These values are approximate and will vary slightly based on the exact ingredients and brands you use.
- Calories: 320 per slice
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 130mg
- Sodium: 180mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 34g
- Protein: 5g
You might also enjoy: Mango Passion Fruit Drink
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients bring some genuine nutritional value along with the flavor.
Mango in particular is a fruit worth feeling good about eating.
- Mango: rich in vitamin C, vitamin A, and fiber, and naturally sweet without added sugar
- Eggs: provide protein and important nutrients like choline
- Lemon juice: adds vitamin C and helps balance the sweetness of the filling
- Coconut flakes: contain healthy fats and add a satisfying texture
This same nutrient-rich approach to fruit desserts shows up in chocolate cream pie, though obviously with a very different flavor profile.
FAQs About Mango Pie
1. Can I use frozen mango instead of fresh?
Yes, frozen mango works well in this recipe as long as you thaw it completely and drain any excess liquid first.
The flavor will be very similar to using fresh, ripe mango.
2. Why is my mango pie runny in the middle?
This usually means the pie needed a few more minutes in the oven or more time chilling in the refrigerator.
The custard continues to firm up as it cools, so give it the full chilling time before slicing.
3. Can I make this pie ahead of time?
Absolutely, this pie is actually easier to serve if made a day ahead since it needs to chill anyway.
Just hold off on adding the whipped cream and garnish until closer to serving time.
4. What is the best type of mango to use?
Ataulfo mangoes are a great choice because they are naturally sweet and have very little fiber.
Regular Tommy Atkins mangoes work fine too, as long as they are fully ripe.
5. Can I make this pie without eggs?
You can swap the baked custard for a no-bake version using cream cheese and a little unflavored gelatin instead of egg yolks.
The texture will be a bit different, more like a mousse, but still delicious.
Read Also: Macadamia Coconut Tart
Mango Pie
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 3 large ripe mangoes about 2 cups puree, peeled and diced
- 14 ounce sweetened condensed milk 1 can
- 4 large egg yolks
- 1/3 cup fresh lemon juice
- 1 teaspoon orange zest
- 1 pinch salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- toasted coconut flakes for garnish
- fresh mango cubes for garnish
Equipment
- 9-inch pie pan
- Food processor or blender (optional but recommended)
- Large mixing bowls
- Whisk
- Zester or microplane
- Fine-mesh sieve
- Wire cooling rack
- Glass mixing bowl set (optional)
- Handheld zester (optional)
- 9 inch glass pie pan (optional)
Method
- Preheat oven to 350°F (175°C).
- In a mixing bowl, stir together graham cracker crumbs and sugar. Pour in melted butter and stir with a fork until mixture looks like wet sand.
- Press mixture firmly into the bottom and up the sides of a 9-inch pie pan using the bottom of a measuring cup.
- Bake crust for 8-10 minutes until lightly golden at edges. Cool on a wire rack while preparing filling; keep oven on.
- Blend peeled and diced mangoes in a food processor until completely smooth. Strain through a fine-mesh sieve to remove fibers.
- Whisk together mango puree, sweetened condensed milk, and egg yolks until combined. Add lemon juice, orange zest, and salt; whisk until smooth.
- Pour filling into prebaked crust and spread evenly. Bake for 25-30 minutes until edges are set but center still has a slight jiggle.
- Cool on a wire rack for 1 hour, then refrigerate uncovered for at least 3 hours or overnight until fully chilled and set.
- Beat heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high until soft peaks form, about 2-3 minutes.
- Spread or pipe whipped cream over chilled pie. Sprinkle with toasted coconut flakes and garnish with fresh mango cubes. Slice and serve chilled.
Nutrition
Notes
- Use mangoes that are very ripe and fragrant; underripe mango will taste sour and stringy.
- Ataulfo (honey/champagne) mangoes give an especially smooth, sweet puree.
- Do not skip straining the puree if your mangoes are fibrous.
- Let the crust cool slightly before adding filling to prevent sogginess.
- Resist cutting into the pie before it is fully chilled; it needs that time to set properly.
- Toast coconut flakes in a dry skillet over low heat, stirring constantly, until just golden.
- For a no-bake version, swap custard for a cream cheese and gelatin filling.
- Store covered in the refrigerator for up to 4 days. Freeze baked, unfrosted pie wrapped tightly for up to 2 months.
- Add whipped cream topping only to the portion you plan to serve within a day or two for best texture.
- This pie is meant to be enjoyed cold and does not need reheating.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This mango pie recipe is one of those desserts that looks far more impressive than the effort it actually takes.
Between the buttery crust, silky mango custard, and cloud of whipped cream on top, it’s hard not to fall for a slice.
Give it a try the next time you want to bring a little tropical sunshine to your table.
If you make this pie, I would love to hear how it turned out. Leave a comment below or share a photo, and let me know if you tried any of the variations.
Recommended:
- No Bake Mini Cheesecakes
- No Bake Strawberry Cheesecake Cups
- No Bake Strawberry Lemon Swirl Tart
- Peach Pie Recipe
- Key Lime Pie Bars
