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Mango Pie Recipe

Mango Pie

iamwinfred
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.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine Latin American
Servings 8 slices
Calories 320 kcal

Equipment

  • 9-inch pie pan
  • Food processor or blender (optional but recommended)
  • Large mixing bowls
  • Whisk
  • Electric hand mixer
  • Zester or microplane
  • Fine-mesh sieve
  • Wire cooling rack
  • Glass mixing bowl set (optional)
  • Handheld zester (optional)
  • 9 inch glass pie pan (optional)

Ingredients
  

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter melted

For the Filling

  • 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

For the Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • toasted coconut flakes for garnish
  • fresh mango cubes for garnish

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 130mgSodium: 180mgPotassium: 250mgFiber: 1gSugar: 34gVitamin A: 25IUVitamin C: 30mgCalcium: 10mgIron: 4mg
Keyword custard pie, mango custard, mango pie, summer dessert, tropical dessert
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