Mango Pie is a tropical twist on the classic American dessert. With a sweet and flavorful mango filling tucked inside a buttery, flaky crust, this pie is the perfect summer treat. The braid pie crust adds an elegant touch, making it a show-stopper at any dinner or gathering. Enjoy the vibrant flavors of mango in every bite, all encased in a beautifully baked golden crust.
Why You’ll Love This Recipe
Here’s why Mango Pie will become your new favorite dessert:
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Tropical Sweetness: The fresh, ripe mango filling provides a naturally sweet and tangy flavor that’s perfect for any dessert lover.
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Flaky, Buttery Crust: The homemade pie crust is buttery and flaky, adding the perfect texture to complement the mango filling.
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Elegant Presentation: The braided crust makes this pie not just delicious, but beautiful, making it perfect for special occasions.
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Easy to Make: Despite its impressive appearance, this pie is surprisingly simple to prepare and bake, with minimal ingredients.
Ingredients
Pie Filling:
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1 kg Mango, cubed
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1 tbsp Granulated Sugar
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1 tbsp Cornstarch
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A Pinch of Salt
Pie Crust:
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340 g Flour
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225 g Cold Butter, cubed
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7 tbsp Ice Water
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1 tbsp Apple Cider Vinegar
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1 tsp Salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
Pie Crust
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Make the Pie Dough:
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In a food processor, combine flour and cold butter. Pulse several times to mix. Do not overmix.
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Add ice water, apple cider vinegar, and salt. Pulse several more times. The dough should hold together when pinched with your fingers.
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Turn the dough into a ball and wrap it in plastic wrap. Refrigerate for 1 hour.
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Mango Filling
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Cook the Mango:
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Add 3/4 of the cubed mango and a pinch of salt to a saucepan. Cook for 15 minutes over medium heat, stirring occasionally, until most of the water evaporates. Chill for 45 minutes.
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Combine the Mango Filling:
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After chilling, combine the remaining mango cubes with sugar and cornstarch in a large bowl.
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Assembly of the Pie
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Prepare the Oven:
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Preheat your oven to 350°F (175°C). Place a baking sheet on an oven rack to catch any potential drips.
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Roll Out the Dough:
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Divide the dough into 2 balls, keeping one in the refrigerator.
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On a floured surface, roll out the dough into a 12-inch circle, about 1/8 of an inch thick.
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Carefully place the dough into a 9-inch pie plate. Gently press the dough down so it lines the bottom and sides of the plate.
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Add the Mango Filling:
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Fill the pie crust with the prepared mango filling.
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Make the Braided Crust:
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Take the remaining dough from the refrigerator and roll it out into another 12-inch circle.
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Cut the dough lengthwise into 1-inch wide strips (about 9–10 long strips).
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Create a braided crust on top of the mango filling (watch a tutorial video if needed).
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Trim the Excess Dough:
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Use kitchen shears or a knife to trim any excess dough around the edges of the pie.
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Bake the Pie:
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Place the pie on the prepared baking sheet in the oven and bake for 1 hour and 15 minutes at 350°F (175°C), until the crust is golden and the filling is bubbling.
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Cool and Serve:
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Remove the pie from the oven and let it cool at room temperature for about 2 hours before serving.
Servings and Timing
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Servings: 8
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Prep Time: 15 minutes
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Cook Time: 1 hour 30 minutes
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Resting Time: 2 hours
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Total Time: 1 hour 45 minutes
Variations
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Add Spices: For a warm flavor, add a pinch of cinnamon or nutmeg to the mango filling.
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Add Coconut: For an even more tropical twist, add shredded coconut to the mango filling or sprinkle it on top before baking.
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Use Frozen Mango: If fresh mango is unavailable, you can substitute with frozen mango. Just be sure to thaw and drain it well before using.
Storage & Reheating
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Storage: Store leftover pie in the refrigerator for up to 3 days.
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Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes, until warmed through.
FAQs
1. Can I use a store-bought pie crust for this recipe?
Yes, you can use a pre-made pie crust if you prefer to save time. However, homemade crust adds a buttery, flaky texture that complements the mango filling perfectly.
2. Can I freeze this pie?
Yes, you can freeze the baked pie for up to 2 months. Let it cool completely before wrapping it tightly in plastic wrap and foil. To reheat, bake at 350°F (175°C) for 15–20 minutes.
3. Can I make the filling ahead of time?
Yes, the mango filling can be prepared a day ahead of time and stored in the refrigerator. Just make sure to let it cool before assembling the pie.
4. Can I use a different fruit?
Yes! You can substitute mango with other fruits like peaches, strawberries, or a mix of tropical fruits for a variation on this recipe.
Conclusion
Mango Pie is a refreshing, sweet dessert that brings tropical flavors to your table. With its buttery crust, smooth filling, and braided top, this pie is not only a treat for the taste buds but also a beautiful addition to any gathering. Whether you’re making it for a special occasion or just to indulge in some fruity goodness, this Mango Pie is sure to impress. Enjoy!
Print
Mango Pie
- Total Time: 3 hour 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Mango Pie is a refreshing and sweet dessert that combines the tropical flavor of mango with a flaky, buttery pie crust. With a smooth, flavorful filling made from fresh mangoes, cornstarch, and a hint of sugar, this pie is a deliciously unique take on classic fruit pies. Its golden braided crust adds a perfect touch of elegance. Whether for a summer gathering or a cozy family dinner, this mango pie will be a standout hit!
Ingredients
For the Pie Filling:
1 kg mango, cubed
1 tbsp granulated sugar
1 tbsp cornstarch
A pinch of salt
For the Pie Crust:
340 g flour
225 g cold butter, cubed
7 tbsp ice water
1 tbsp apple cider vinegar
1 tsp salt
Instructions
For the Pie Crust:
In a food processor, combine flour and cold butter. Pulse several times until the mixture resembles coarse crumbs. Do not overmix.
Add ice water, apple cider vinegar, and salt. Pulse again until the dough just begins to come together. The dough is ready when you can pinch some of it together and it holds its shape.
Turn the dough into a ball, wrap it in plastic, and refrigerate for 1 hour.
For the Mango Filling:
In a saucepan, add 3/4 of the cubed mango and a pinch of salt. Cook over medium heat for 15 minutes until most of the water evaporates. Allow to chill for 45 minutes.
After chilling, combine the cooked mango with the remaining cubed mango, sugar, and cornstarch in a large bowl. Stir until well combined.
For Assembling the Pie:
Preheat your oven to 350°F (175°C) and place a baking sheet on an oven rack to catch any drips.
Divide the dough into 2 balls, reserving 1 ball in the refrigerator. On a floured surface, roll out the dough with a rolling pin to form a 12-inch circle, about 1/8-inch thick.
Carefully transfer the rolled dough into a 9-inch pie plate, gently pressing it down to line the bottom and sides of the plate.
Fill the crust with the prepared mango filling, spreading it evenly.
Roll out the remaining dough ball to a 12-inch circle, about 1/8-inch thick. Cut it lengthwise using a pizza cutter into strips, about 1 inch wide. You’ll need about 9-10 strips.
Create a braided pie crust by arranging the dough strips over the mango filling (watch the tutorial video for guidance).
Trim the excess dough using kitchen shears or a knife.
Bake the pie at 350°F (175°C) for 1 hour 15 minutes, placing the pie on the prepared baking sheet.
Once baked, allow the pie to cool at room temperature before serving.
Notes
Mango Ripeness: Choose ripe, sweet mangoes for the best flavor.
Dough Tips: When making the crust, handle the dough gently to avoid overworking and creating a tough crust.
Pie Storage: Leftover pie can be stored in the refrigerator for up to 3 days. Reheat it at 350°F (175°C) for about 10-15 minutes.
- Prep Time: 15 minutes
- Resting Time:: 2 hours
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Cuisine: American
