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How to Make a Juicy Mango Pie

Living on a farm in Brazil, I've gained local in-depth knowledge of food, plants, and traditions, which I share through my articles.

Juicy Mango Pie

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A Tropical Mango Pie

Are you looking for a dessert with a difference, perhaps something with a taste of the tropics? I have just the thing, juicy mango pie.

Here on my farm in Brazil, our mango season runs from January to late March and during this time, my trees drop mangoes continually. This is the reason behind this recipe. With an overabundance of mangoes gracing my lawn every morning I am always looking for new ways to use them.

As the mangoes cook in this pie, they release that gorgeous sweetness, which when combined with the spices and flour, turns into a rich thick sauce oozing with flavor.





Making Pies is Easy

People tend to get 'worked up' about making pies. By this I mean they believe pies are more difficult to make than they really are. Perhaps that is what those chefs who make a pretty penny on their 'how to books' want you to believe. Don't listen to them, pies are actually easy.

You hear so many things about the perfect pie crust, and there are even a few special recipes to choose from. I too had trouble with mine tearing until someone suggested making it with oil, not with shortening. Now I make each one using this method.

You may also have heard that everything should always be chilled. Where I live in the tropics my kitchen is nearly always 87°F (30°C) and I just pop this into my pan without any problems.

The recipe I have below will fit an 8" pie plate.


Prep timeCook timeReady inYields

15 min

40 min

55 min

Serves 6-8

Mango Pie Review

Oil Pastry with Mango Pie Filling

  • 1 3/4 cups All purpose flour
  • 1/3 cup Oil, I use corn but sunflower or your favorite could be used.(not olive oil)
  • 1 teaspoon Salt
  • 3-4 Tablespoons Cold water
  • ---------------------------------- ------------------------------------------, -------------Filling Ingredients
  • 4 cups Mangoes, Cubed or sliced*
  • 1 teaspoon Lemon or lime juice
  • 3/4 cup Sugar
  • 3 Tablespoons Flour
  • 1/4 teaspoon Cinnamon
  • 1/8 teaspoon Ginger, (optional)
  • 1 Tablespoon Butter or Margarine

Fibrous Mangoes

*If you are using mangoes which are normally a juicing variety, they may be very fibrous. These can still be used for this recipe successfully but they should be chopped small. If not, the fibers are difficult to chew and your end result may be akin to a mouthful of hair.

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Mango Pie Recipe

  1. Preheat your oven to 425.
  2. For the pastry: Mix together the flour, oil and salt. There should be no dry flour showing.
  3. Begin sprinkling in the water a tablespoon at a time. Due to the differences in flour, you may not need the full amount.
  4. The pastry should form into a ball leaving the bowl almost clean. If the pastry seems dry, add a little more oil, not water. Divide the pastry into two.
  5. If you have a pastry board, which I highly recommend, cover this with cling film (plastic wrap). This saves the need of using flour. Place half of your dough onto the plastic wrap and cover with a piece of parchment paper or waxed paper. See photo
  6. Roll your dough slightly larger than your pie plate. When it is the correct size, peel off the parchment (waxed paper). Carefully lift the plastic wrap with the pastry and turn it into your pie pan. Set aside for the moment.
  7. You will repeat above procedure for the top crust after we fill the pie.
  8. Now the filling. In a separate bowl, mix all the ingredients for the filling except the butter or margarine. Mix well and pour into your bottom pastry shell. Dot the top of this with the butter or margarine.
  9. Roll out your top pastry just as you did for the bottom using plastic wrap and parchment paper or waxed paper.
  10. When it is the correct size, remove the parchment paper and with the aid of the plastic wrap, lay it over the filling.
  11. Cut off or fold under any excess pie crust. Make a simple pinched decoration around the edge using your fingers or a scalloped edge using a spoon. See photo
  12. Cover with foil to prevent the edges burning. Make a few slashes in the top as seen in the photo, for the steam to escape. I like to place the pie pan on a baking tray for easier removal. Bake for 35-45 or until the juice begins to bubble through the slits and the crust is golden brown. The foil should be removed during the last 15 minutes. See photo

More Mango Recipes

  • How to make mango jam at home
    Are you tired of your normal jam for your morning toast, try making some mango jam. You can start your day with a taste of the tropics! Using just 3 ingredients, this jam is delicious & easy to make.
  • Easy to Make Mango Chutney
    If you love mango chutney but always thought that it was too complicated to make, you are going to love this recipe. This tangy condiment may soon become a firm family favorite in your home.
  • How to make mango juice
    Are you wondering how to make smooth mango juice, free from all the pulp and stringy bits? Here on our farm in Northern Brazil, our mango season goes from January until April. We have several trees and use the mangoes daily. There are many different

Comments

Mary Wickison (author) from USA on July 14, 2019:

How wonderful that you were able find find her again. I'm sure you both were thrilled to bits.

When my daughter, who lives in London, visited and I made a mango pie. She said the same thing about mangoes being so expensive.

Thanks for sharing your story.

Diana Grant from United Kingdom on June 17, 2019:

In UK mangoes cost about £1 each so quite a luxury. I was looking to make mango smoothies, sorbet or ice cream, so will follow some of your suggestions.

You'll love this true story: I have lived in London for 60 years and as a child I lived in Zambia. I've been out of touch with all the friends I used to play with until this month when I saw the name of one of them on a relevant Facebook page. I contacted her, and verified I was not a scammer by sending her a photo of me and her sitting up a mango tree in the 1950's, and mentioning her African Grey Parrot. I got a delighted response!

Mary Wickison (author) from USA on March 26, 2014:

With so many mangoes I had to find creative ways to use them. It is based on a peach pie recipe as I thought them to be a similar texture.

Great to hear from you. I hope you enjoy making it.

Devika Primić from Dubrovnik, Croatia on March 26, 2014:

Mango pie and so juicy is something I had not heard of and would not have thought of taking on this recipe looks so tasty.

Mary Wickison (author) from USA on March 15, 2014:

Peach pie is where I got the inspiration, because they are a similar texture. Glad yours turned out great, I think mango just gives it a bit of zing.

Vespa Woolf from Peru, South America on March 14, 2014:

I just made a mango pie so I was pleased to see your recipe. I'll have to add a little ginger next time, although mango pie is naturally delicious. I think it's even better than peach pie which is very popular in the U.S. Thank you for sharing.

Mary Wickison (author) from USA on March 05, 2014:

Hello Rajan,

It is very tasty.. I imagine it is mango season in India now as well. We are blessed to have such a wide variety of fruit.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on March 05, 2014:

The pie looks very yummy. Thanks for sharing how to make it.

Voted up.

Mary Wickison (author) from USA on March 01, 2014:

Hi M,

I am sure you'll enjoy it. Have a great weekend

Mary Wickison (author) from USA on March 01, 2014:

Hi Jozo

Glad you liked it. Thanks for reading.

Marianne Westrope from Central Ontario on March 01, 2014:

Mangoes on my shopping list today. Can't wait to make this.

Jozo Matić from Split on March 01, 2014:

this is so tasty

Mary Wickison (author) from USA on February 28, 2014:

Hi Teaches,

We are up to our eyeballs in mangoes so I am trying everything with them. Plus I love pie. =)

If you get the opportunity to make it, let me know if you enjoyed it. Thanks for reading.

Dianna Mendez on February 28, 2014:

I have never heard of such a lovely use of mango. I think this would make for a beautiful presentation and very delicious dessert any day.

Mary Wickison (author) from USA on February 27, 2014:

I too love them. I hope you get the opportunity to try out the recipe. Thanks for visiting and the vote.

Dora Weithers from The Caribbean on February 26, 2014:

Voted up! Mangoes anyhow. This recipe looks and sounds delicious. Good pictures. Thank you.

Mary Wickison (author) from USA on February 25, 2014:

They are very refreshing, glad you found the video helpful.

Mary Wickison (author) from USA on February 25, 2014:

Hi Tirelesstraveler

Now that I haven't seen. We often drink the juice without cutting it, we suck it out. I haven't seen it peeled like a banana though, how interesting.

Judy Specht from California on February 24, 2014:

On a visit to Africa a friend taught me to peel mango s like bananas. My mouth is watering for mango. I ate the last of last summers frozen mangoes the day before yesterday. Yummy.

Dil Vil from India on February 21, 2014:

Yep, mango season is coming in India and am gonna try this for sure...

Leah Kennedy-Jangraw from Massachusetts on February 21, 2014:

Yum this looks so great, I just bought a mango this week for a recipe and I was suprised at how confused I was attempting to cut it so in addition to this great recipe that I want to try, the video on how to cut a mango was very useful!

Thelma Alberts from Germany on February 21, 2014:

Wow! I have not made mango pie, yet. I would love to try this. Thanks for sharing. Happy weekend!

Mary Wickison (author) from USA on February 21, 2014:

Hi Jan,

I really should make another one this weekend. My husband doesn't feel a meal is complete without dessert.

Thanks for stopping by and the votes. Have a great weekend.

Janis Leslie Evans from Washington, DC on February 21, 2014:

I just want to take a bite of this pie. OMG and yum. Great recipe since mangoes are one of my favorites. And the pie crust looks easier to make than I thought. I'd love some fresh mango from your tree. :-) Glad I stopped by, voted up, useful, and awesome.

Mary Wickison (author) from USA on February 21, 2014:

I think it was someone here on Hubpages that suggested it. Because my kitchen is always hot, it is an easy solution. Before, my pies were more patchwork than pastry.

Thanks for reading and commenting.

Mary Wickison (author) from USA on February 21, 2014:

You have given me another idea! I will try a Danish pastry with it as a topping. The mangoes are still coming, thick and fast. Thanks

Mary Wickison (author) from USA on February 21, 2014:

Since you live in India, it must be mango season for you as well. We are so lucky with the bountiful harvest, aren't we?

Mary Wickison (author) from USA on February 21, 2014:

Hi Christine,

That was good timing, I am sure you will enjoy it.

Peg Cole from North Dallas, Texas on February 21, 2014:

This recipe sounds really delicious. I've never tried using oil in my pastry. I'll have to check that out. Thanks for sharing these tips.

oldiesmusic from United States on February 21, 2014:

You can never go wrong with mango... shakes, ice cream, pastries, even in savory dishes. Wow your flaky and juicy mango pie is heaven. :)

Dil Vil from India on February 21, 2014:

Wow yummy mango pie...

Christine P Ann from Australia on February 20, 2014:

Oh yum! I just bought some mangos I will be trying this pie tonight

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