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Simple Mango Pie Recipe: How to Make Mango Pie

Written by MasterClass

Last updated: Dec 10, 2023 • 4 min read

Try this simple mango pie recipe for a unique mango dessert that pairs a rich, fruity filling with a golden-brown crust.

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What Is Mango Pie?

Mango pie is a baked dessert featuring a macerated mango filling layered inside of a buttery pastry crust. Sugar, spices, and lemon juice add sweetness, warmth, and brightness to the tropical fruit base of this summer-friendly fruit pie. Home bakers can make this dessert as a double-crust pie with a solid or lattice top or a single-crust pie with a simple crimp along the edge of the bottom crust. Top your mango pie with whipped cream or vanilla ice cream for the ultimate warm, creamy treat.

5 Tips for Making Mango Pie

Whether you’re a master confectioner or a baking novice, follow these tips to make the best mango pie possible:

  1. 1. Use fresh or frozen mangos. Use fresh, ripe mango without soft spots or browning to make the filling for this pie. Frozen mango chunks will also work, and you don’t need to thaw them before baking. However, you will likely need to bake the pie for an additional 5–10 minutes to heat the frozen fruit filling properly.
  2. 2. Adjust the sweetness. Taste your mango before assembling the filling—extra-ripe mangos will be sweeter than just-ripe ones. Adjust the amount of sugar in the recipe to suit the sweetness of your fruit.
  3. 3. Rest your pie dough. Be careful not to overwork the dough as you prepare your chosen pie crust recipe. After mixing and rolling it out, allow the dough to rest in the refrigerator for at least two hours, which will allow the fat to cool and solidify and the gluten molecules to relax, so you have a soft, flaky crust.
  4. 4. Use a thickener. Juicy mangos can release lots of excess moisture during cooking, even after maceration. Mix the fruit filling with a thickening agent, such as cornstarch, all-purpose flour, or tapioca flour, to thicken the fruit juices.
  5. 5. Store on the countertop or in the fridge. Mango pie will keep well covered on the countertop for up to 2 days. Alternatively, store the pie in the refrigerator for up to 5 days.

Homemade Mango Pie Recipe

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makes

1 9-inch pie

prep time

40 min

total time

1 hr 50 min

cook time

1 hr 10 min

Ingredients

For the crust:

For the filling:

Note: The total time does not include up to 5 hours and 15 minutes of inactive time.

Make the crust:

  1. 1

    Combine the flour, salt, and sugar in a large bowl. Add the cold butter to the flour mixture, and work it between your fingers until the dough resembles coarse crumbs and there are no large pieces left (the dough should just hold together when pressed in a handful).

  2. 2

    Turn the dough out onto a clean work surface, and add the cold water and vinegar. Comb through the dough with your fingers until everything is well-combined, then begin to knead the dough until it comes together, no more than a couple of minutes.

  3. 3

    Divide the dough and form it into two shaggy 1-inch-thick discs. Wrap the rounds in plastic wrap, and place them in the refrigerator for at least 2 hours before rolling them out with a rolling pin.

  4. 4

    After the first rest, generously dust a clean work surface with flour and roll one portion of the dough into an 11-inch circle. Roll up the dough and transfer it to a pie dish. Cover the pie with plastic wrap, and put it in the refrigerator for another 2 hours.

  5. 5

    Blind-bake the pie shell. Preheat an oven to 350 degrees Fahrenheit, and position a rack in the center of the oven.

  6. 6

    Line the unbaked pie shell with parchment paper, and fill it with an even layer of pie weights such as uncooked rice or beans.

  7. 7

    Bake the entire shell until it is light brown, about 20 to 30 minutes, rotating it once halfway through baking. The dough is done when it has a matte appearance. Allow the shell to cool fully before continuing the baking process.

Make the filling:

  1. 1

    In a large bowl, combine the mango, lemon juice, sugar, cornstarch, cinnamon, nutmeg, and salt.

  2. 2

    Let the filling rest at room temperature for 15 minutes before assembling the pie.

Assemble the pie:

  1. 1

    Preheat the oven to 375 degrees Fahrenheit. Keep the pie pan containing the fully cooled crust within reach.

  2. 2

    Remove the second portion of crust from the refrigerator. On a floured work surface, roll the second portion of dough into a 10-inch circle.

  3. 3

    Spoon the mango filling into the pie crust.

  4. 4

    Drape the second portion of dough over the pie plate, and use your fingers or a fork to crimp together the edges. Trim any excess dough off the sides.

  5. 5

    Make 4 slits in the top crust to vent.

  6. 6

    Transfer the pie to the preheated oven. Bake until the crust is golden brown and the fruit filling is thick and bubbling, about 50–60 minutes.

  7. 7

    Remove the mango pie from the oven, transfer it to a wire rack, and cool it for a minimum of 1 hour before slicing and serving.

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