Mango season is in full swing here in Costa Rica, and I’m super excited to share a new pie favorite with you- mango pie! 
A friend came by to check out our new mountaintop digs the other day and arrived toting the most fabulously sweet-tart mango pie I’d ever eaten. Of course, she poo-pooed that it was no big deal, but folks, let’s just say I’d almost consider moving again just to receive another homemade mango pie housewarming gift.
If you’ve ever made apple pie, you’re in luck. Making mango pie uses the exact same techniques and similar ingredients. Rolling out the pie crust is the hardest part, but I’ve written some simple tips and tricks to rolling out a perfect pie crust every time to make the entire pie making process a breeze.
When choosing mangoes for pie pick up green mangoes that have a slight blush, or reddish tint. If your local grocer only carries orange-ripe mangoes, you can use those too with delicious but slightly more soupy results. Firm, green mangoes with a hint of red color work best and lend a tender-crisp bite to every forkful of mango pie.
- Crust
- 2 cups flour
- 1 teaspoons salt
- ½ teaspoons baking powder
- ⅔ cups butter
- 1 tablespoon oil
- 4-5 tablespoons milk
- Filling
- 1 cup sugar
- 4 tablespoons cornstarch (or flour)
- ⅜ teaspoon nutmeg
- ⅜ teaspoon cinnamon
- dash salt
- 4 ½ cups sliced green or slightly ripened mangoes (about 3-4 large mangoes)
- 1 tablespoon lemon zest
- Make the crust: Mix dry ingredients. Cut in butter using fingertips or a pastry cutter ( here's my favorite ). Add oil and toss lightly. Add milk and form into a ball. Divide in half and chill 30 minutes. Roll out to fit.
- Make the filling: Mix dry ingredients and add mangoes. Place in pastry crust and cover with top crust. Crimp edges to secure and bake 350F for 1 hour on a cookie sheet to avoid spillover.
Craving more summertime desserts? You’ll be the hit of the party with any of these failproof faves:
Key Lime Pie Cheesecake Ice Cream
Creme de Menthe Chip Ice Cream
This pie is seriously impressive, especially how you decorated it on top. I tried to do a mango dessert this week also and it flopped, seeing yours, I may have to try again. 🙂
Thanks for the encouragement, Robin! The top pie crust was an experiment based on something I saw on Pinterest. In terms of having captured the idea, mine flopped too, but the pie looked and tasted great even though the crust looked different than I’d hoped. Hope you do try that mango dessert again! I’d love to check out the recipe if you post it!!
How come we didn’t get a pie when we moved a few months ago! Yummy! That sounds delicious, and looks incredible, too!!! And thanks for the tip about mangoes because I definitely would not have known that!
This pie is absolutely perfect! What a beautiful technique you used on top! Mango is one of my all time favorite fruits, but I’ve never seen it used in a pie before! (Maybe I’ve been hiding under a rock?) I can only imagine how refreshing this tasted, especially using unripened mangos for texture! Can’t wait to try this recipe out, I’m sure it will be a hit. 🙂 Thank you so much for sharing!
Ariel, it’s a pleasure to introduce you to my newest pie fave. I’d never heard of it until a few months ago either but apparently here in the tropics avid pie bakers (mostly from the states) use mangoes instead of apples in pie all the time. (Who knew?!) So glad the secret’s out and I can’t wait to hear about how your pie turns out. Have a fabulous week and stop by again soon!
Would you know how to convert this to a cooked filling to add to a sweet dough pie?
Amy, this is a cooked filling. Are you asking if there’s a way to make it a stove-top cooked filling that you pour into a pre-cooked pie crust? If so, email me and I’ll be happy to help you out!
I emailed you
Yes, I need a stovetop recipe. Thanks
This pie is amazing.. Is on point with the sugar. I used lime zest instead of lemon because that’s what I had in my fridge
thank u for the recipe. I have a mango tree so this comes in handy
Awesome, Yusi! So glad to hear you loved the pie. In fact, I’ll bet lime zest is even better than lemon in this case. I love, love limes!
Could you give instructions for how to make the spiral crust?
You bet, Donna. Here’s the link I used to learn how to do it myself.
I was just going through what fruit my mom had in the fridge, and I never would have thought mango pie existed! I mean, it’s genius. Mangos are great, pie is amazing, mango pie has got to be fantastic; it’s just basic math.