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.