Mango Pie is a warm, comforting fruit dessert filled with juicy mango slices baked inside a flaky double crust. This classic Mango Pie combines sweet mango, cinnamon, and lemon juice for a beautifully balanced flavor. If you love traditional fruit pies but want something tropical and unique, this Mango Pie recipe is the perfect choice.
Why You’ll Love This Recipe
• Sweet and spiced tropical filling
• Buttery, flaky double crust
• Simple pantry ingredients
• Perfect for summer gatherings
• A unique twist on traditional fruit pie
Ingredients
• Pastry for a double-crust 9-inch pie
• 4 cups peeled and sliced mango
• 1/2 cup white sugar
• 3 tablespoons cornstarch
• 2 teaspoons lemon juice
• 1 teaspoon ground cinnamon
• 1 tablespoon butter, cut into small chunks
All ingredients are halal-friendly with no alcohol used.
Instructions
- Preheat oven to 400°F (200°C).
- Line a 9-inch pie pan with half of the pie pastry. Set aside.
- In a large bowl, combine sliced mango, sugar, cornstarch, lemon juice, and cinnamon. Stir until sugar dissolves and mixture is evenly coated.
- Pour mango filling into prepared pie crust.
- Dot filling with small pieces of butter.
- Cover with the top crust. Pinch and crimp edges to seal.
- Cut several small vents in the top crust to allow steam to escape.
- Bake for about 45 minutes, or until crust is golden brown and filling is bubbling.
- Cool completely before slicing to allow filling to set.
This Mango Pie develops a thick, glossy filling as it cools, making clean slices easier.
Tips & Tricks
• Use ripe but firm mangoes to prevent excess juice.
• If crust browns too quickly, cover edges with foil.
• Add a pinch of nutmeg for extra warmth.
• Let the pie cool at least 2 hours before cutting.
• Serve with whipped cream or vanilla ice cream.
Details
Prep Time: 20 minutes
Bake Time: 45 minutes
Cooling Time: 2 hours
Total Time: About 3 hours
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American, Tropical-Inspired
Difficulty: Easy
Dietary Notes: Vegetarian, Halal-friendly
Notes
• Store at room temperature up to 1 day.
• Refrigerate up to 4 days.
• Freeze baked pie up to 2 months.
Nutrition (Approximate per slice)
Calories: 350
Protein: 3g
Carbohydrates: 50g
Fat: 15g
FAQ
Can I use frozen mango?
Yes, thaw and drain excess liquid before using.
Why is my Mango Pie runny?
It may need more cooling time or slightly more cornstarch.
Can I use a lattice crust?
Yes, lattice works beautifully and allows extra steam to escape.
Do I need to peel the mango?
Yes, peel and slice the flesh only.
Can I reduce the sugar?
Yes, especially if your mangoes are very sweet.
Storage
Room Temperature: 1 day covered
Refrigerator: Up to 4 days
Freezer: Up to 2 months
Reheat: Warm slices in 300°F oven for 10 minutes
Similar Recipes
Mango Pie – Classic Homemade Fruit Pie
Ingredients
- Pastry for a double-crust 9-inch pie
- 4 cups peeled and sliced mango
- 1/2 cup white sugar
- 3 tablespoons cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1 tablespoon butter cut into small chunks
Instructions
- Preheat oven to 400°F (200°C).
- Line a 9-inch pie pan with half of the pie pastry. Set aside.
- In a large bowl, combine sliced mango, sugar, cornstarch, lemon juice, and cinnamon. Stir until sugar dissolves and mixture is evenly coated.
- Pour mango filling into prepared pie crust.
- Dot filling with small pieces of butter.
- Cover with the top crust. Pinch and crimp edges to seal.
- Cut several small vents in the top crust to allow steam to escape.
- Bake for about 45 minutes, or until crust is golden brown and filling is bubbling.
- Cool completely before slicing to allow filling to set.
- This Mango Pie develops a thick, glossy filling as it cools, making clean slices easier.
Notes
Conclusion
Mango Pie is a delightful twist on a traditional fruit pie, featuring sweet tropical mango baked in a flaky crust. With warm cinnamon notes and bright lemon juice, this Mango Pie recipe is simple, flavorful, and perfect for sharing.