Mango pie is a sweet dessert that is made with a crust and a mango filling. The crust can be made with a variety of ingredients such as flour, butter, sugar, and eggs, and can be either a traditional pie crust or a graham cracker crust. The mango filling is typically made with fresh mangoes, sugar, and cornstarch to help thicken the filling. Other ingredients such as lemon juice, vanilla extract, and spices can also be added to the filling for additional flavor.

To make a mango pie, the crust is first prepared and baked in a pie dish. The mango filling is then made by pureeing fresh mangoes and mixing them with sugar, cornstarch, and any additional ingredients. The filling is poured into the prepared crust and the pie is baked until it is set and the crust is golden brown. The pie can be served warm or chilled, and is often topped with whipped cream or ice cream.

Mango pie is a delicious and refreshing dessert that is perfect for summertime. It is a great way to use up ripe mangoes and can be enjoyed by people of all ages.

A delicious mango pie recipe:


  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup unsalted butter, cold and cut into small pieces
  • 1/4-1/2 cup ice water
  • 4 cups fresh mangoes, peeled and diced
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 egg, beaten (for egg wash)


  1. To make the pie crust, combine the flour, salt, and sugar in a large mixing bowl. Cut the butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse sand.
  2. Slowly add the ice water to the mixture, a little at a time, until the dough comes together in a ball. You may not need to use all of the water, so be sure to add it slowly and stop when the dough comes together.
  3. Divide the dough in half and wrap each half in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
  4. Preheat the oven to 375°F.
  5. Roll out one of the pie crust dough balls on a lightly floured surface until it is large enough to fit into a 9-inch pie dish. Place the crust in the pie dish and trim the edges. Set aside.
  6. To make the mango filling, puree the mangoes in a blender or food processor until smooth.
  7. In a medium saucepan, combine the pureed mangoes, sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and nutmeg. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
  8. Pour the mango filling into the prepared pie crust.
  9. Roll out the second pie crust dough ball and cut into strips. Place the strips on top of the mango filling in a lattice pattern. Brush the top of the pie with the beaten egg to create an egg wash.
  10. Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is set.
  11. Allow the pie to cool completely before slicing and serving. The pie can be served chilled or at room temperature, and can be topped with whipped cream or ice cream if desired.
Here are some tips for making a great mango pie:
  1. Use fresh mangoes: Fresh mangoes will give the best flavor and texture to your pie. If you can’t find fresh mangoes, you can also use frozen mangoes that have been thawed. Just be sure to drain any excess liquid before using them in the pie filling.
  2. Use ripe mangoes: Ripe mangoes are sweeter and softer, which makes them easier to puree and mix into the pie filling. If your mangoes are not quite ripe, you may need to add more sugar to the filling to balance out the tartness.
  3. Adjust the sweetness: The amount of sugar you add to the filling can be adjusted to your taste. If you like a sweeter pie, you can increase the amount of sugar. If you prefer a less sweet pie, you can decrease the amount of sugar or omit it altogether.
  4. Use a good pie crust recipe: A good pie crust can make a big difference in the overall quality of your pie. Be sure to use a recipe that you trust and that has good reviews. You can also try using a store-bought pie crust to save time.
  5. Pre-bake the crust: Pre-baking the crust, also known as “blind baking,” helps to ensure that the crust turns out crisp and flaky. To pre-bake the crust, line it with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake the crust for about 10-15 minutes, or until it is set.
  6. Let the pie cool completely: It’s important to let the pie cool completely before slicing and serving. This helps to ensure that the filling sets up properly and makes it easier to slice the pie without it falling apart. You can also refrigerate the pie to help it set up more quickly.

I hope these tips are helpful in making a great mango pie! Enjoy!

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