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.