Mango Pie
Mango Pie Recipe – This bright, sweet and fruity tart, with a creamy mango custard, is the perfect fun dessert for summer! It’s easy to put together in just 20 minutes, and is great to make ahead.
Why We Love This Mango Pie Recipe
Mango Pie is a simple and vibrant dessert popular in Central and South American countries. And once you get a taste you’ll see why it’s such a beloved treat!
Our version consists of a simple graham cracker crust filled with fresh mango custard. It has a delightful balance of tastes and textures… Buttery, crunchy, fruity, and creamy.
This is a great pie to serve any time of year when mangoes are ripe* and juicy! We especially enjoy a cool, sweet, and satisfying slice on a hot summer day. And don’t forget a generous dollop of whipped cream!
*Pro Tip: It’s important to note that this pie recipe tastes best when made with fresh ripe mangoes. However, you can certainly use frozen thawed mangoes, canned mangoes, and even mango purée.
Ingredients You Need
For the Crust –
- Graham crackers – can be gluten-free, if you like
- Butter – unsalted and softened
- Sugar – granulated white sugar or coconut sugar
For the Mango Custard –
- Mango* – fresh, frozen, or canned
- Sweetened condensed milk – for the thick and creamy custard texture
- Eggs – whole, plus yolks
- Lemon zest – highlights the bright mango flavor (no lemon juice needed)
- Vanilla extract – a must-have for the most delicious desserts
How to Make Mango Pie
- Preheat the oven to 350°F. Set out a food processor. Place the graham crackers in the bowl of the food processor.
- Grind them into fine crumbs. Then add in the melted butter and sugar. Pulse until the mixture comes together. Do not over mix or you’ll wind up with a dough, when what you want is more like a similar wet sand texture.
- Next, set out a 9-inch pie plate. Dump the graham cracker mixture into the pie pan. Then use a drinking glass to press the graham cracker crumbs evenly over the bottom and the sides of the pan.
- Refrigerate the crust while preparing the custard.
- To make the mango custard: Rinse out the bowl of the food processor. Then add in fresh diced mango, sweetened condensed milk, three large eggs + 2 additional egg yolks, 1 teaspoon of lemon zest, and 1 teaspoon of vanilla extract.
- Purée until very smooth, and pour the mixture into the prepared pie crust.
Note: The custard will all fit in a medium to deep dish 9-inch pie pan. However, if your dish is shallow you may not be able to use it all. Fill the pie up to a ¼ inch short of the rim.
- Place the mango pie in the center rack of the oven, and bake for 35 to 40 minutes, until the pie is puffed and the center is just barely jiggly.
- Cool the pie on the counter to room temperature. Then move to the refrigerator and refrigerate for at least 4 hours.
Get the Complete (Printable) Mango Pie Recipe Below. Enjoy!
Tips and Tricks
- Bake the crust. For a crispier graham cracker crust, pre-bake it for 8–10 minutes at 350°F before adding the filling. Let it cool before pouring in the custard.
- Use a measuring cup or flat-bottomed glass to press the crust firmly into the pie pan to prevent crumbling when slicing.
- If using frozen mango, thaw and drain excess liquid before blending to prevent a watery custard.
- If your mangoes are extra sweet, consider adding a tiny pinch of salt or a squeeze of lime juice to balance flavors.
- Don’t overbake. The custard should be slightly jiggly in the center when removed from the oven. Overbaking can lead to cracks.
- Let the pie cool gradually to reach room temperature—don’t place it straight in the fridge after removing it from the oven. A slow transition for cooling helps prevent cracking on the surface of the pie.
- Add garnishes before serving. Top the pie with fresh whipped cream, toasted coconut, or a drizzle of passion fruit sauce for an extra tropical twist.
Frequently Asked Questions
Canned mango puree is ready to use in place of fresh fruit. Thaw frozen mango chunks before blending them with other ingredients.
Absolutely! You can make your tropical fruit pie up to 2 days ahead of time. Simply cover it well with plastic wrap and place in the fridge until you are ready to serve!
Yes, this recipe is gelatin-free!
No, it is not necessary to cook the mango before baking the tart.
Use your favorite GF-friendly graham crackers. And ta-dah, gluten free pie!
Cover the pie with a layer of plastic wrap and keep it in the fridge for up to 5 days.
I do not recommend freezing. While the mango custard filling will likely be ok, the homemade graham cracker tart crust won’t do well in the freezer.
While you can use a blender to make the mango filling, most likely, you will not be able to make the graham cracker crust with a blender. Instead, place the graham crackers in a large zip bag, and beat them into crumbs with a rolling pin. Then mix in the sugar and butter.
Looking for More Easy Dessert Recipes? Be Sure to Try:
- Easy Magic Custard Cake
- Orange Crush Cake (with Orange Frosting)
- Lemon Cream Pie
- Easy No-Bake Key Lime Pie
- Tres Leches Cake with Mango Cream
Get the Complete (Printable) Mango Pie Recipe Below. Enjoy!
Mango Pie
Ingredients
For the Crust –
- 10-11 graham crackers
- 5 tablespoons butter melted
- 3 tablespoons granulated sugar
For the Mango Custard –
- 2 ½ cups fresh mango frozen or canned also work
- 14 ounce can sweetened condensed milk
- 3 large eggs + 2 yolks
- 1 teaspoon fresh lemon zest
- 1 teaspoon vanilla extract
Optional garnishes: whipped cream or fresh mango slices
Instructions
- Preheat the oven to 350°F. Set out a food processor. Place the graham crackers in the bowl of the food processor and grind it toin fine crumbs. Then add in the melted butter and sugar. Pulse until the mixture comes together.
- Set out a 9-inch pie pan. Dump the graham cracker mixture into the pie pan. Then use a drinking glass to press the graham cracker crumbs evenly over the bottom and the sides of the pan. Refrigerate the crust while preparing the custard.
- Rinse out the bowl of the food processor. Then add in fresh diced mango, sweetened condensed milk, 3 large eggs + 2 additional egg yolks, 1 teaspoon of lemon zest, and 1 teaspoon of vanilla extract. Purée until very smooth.
- Pour the mixture into the prepared pie crust. *The custard will all fit in a medium to deep dish 9-inch pie pan. However, if your dish is shallow you may not be able to use it all. Fill the pie up to a ¼ inch short of the rim. Place the pie in the center rack of the oven, and bake for 35 to 40 minutes, until the pie is puffed and the center is just barely jiggly.
- Cool the pie on the counter to room temperature. Then move to the refrigerator and refrigerate for at least 4 hours. Once the custard is fully set, cut and serve.
The starter cake is delicious and attractive, I really like it, I learned and followed it and it was successful beyond my expectations
That looks so good, especially in your Polish pottery pie plate!
have never had a mango tart before, or even a mango pie, but my kind of dessert since the fruit itself isn’t overly sweet and has a unique flavor, great idea for a tart or pie, so thank you!