How to Make a Juicy Mango Pie
Juicy Mango Pie
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 time: 15 min
- Cook time: 40 min
- Ready in: 55 min
- Yields: 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
*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.
Mango Pie Recipe
- Preheat your oven to 425.
- For the pastry: Mix together the flour, oil and salt. There should be no dry flour showing.
- Begin sprinkling in the water a tablespoon at a time. Due to the differences in flour, you may not need the full amount.
- 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.
- 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
- 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.
- You will repeat above procedure for the top crust after we fill the pie.
- 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.
- Roll out your top pastry just as you did for the bottom using plastic wrap and parchment paper or waxed paper.
- When it is the correct size, remove the parchment paper and with the aid of the plastic wrap, lay it over the filling.
- 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
- 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
How to Cut a Mango Video
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