With a from scratch Graham cracker crust, this Summer Mango Pie is creamy, but still allows the fruity flavor of the mango to shine. There’s no need for any toppings, just an adornment of edible flowers for a stunning presentation.

Pretty edible flowers garnish one side of the pie

Perfectly creamy smooth and not too sweet, along with the delicious flavor of fresh mango and a hint of orange and that sets up to the perfect consistency without gelatin.

What I love to do with recipes, especially desserts, is add a flavor component that enhances the flavor of the main ingredient. This is also true for my Chocolate Espresso Mousse. Coffee flavor, or in this case, espresso, enhances the flavor of chocolate. Just like this recipe. You can see the flecks of orange zest in the picture below. The edible flowers I used for decoration are pansies.

Flecks of orange zest can be seen in the mango topping

An easy make ahead sweet treat, I found that this pie was even better the next day. When it comes to the crust, I like to make  a fresh cracker crust because the difference between homemade and store bought flavor is night and day.

A slice of mango pie on a white plate with some on a fork

Where this pie can be made in a shallow pie pan, I prefer a non-stick removable bottom fluted tart pan. Because the crust is baked, it stays together really well and this allows you to remove the entire pie effortlessly from the pan.

Peeling a mango, can be a pain, so the good news is, this can also be made with frozen (defrosted) mango so you can enjoy this all year round and not just in mango season.

The pie viewed from overhead with a slice removed

This pie would also work really well as individual tarts, like my Lemon Tartlets. It’s easy to find the 4-inch, mini removable bottom tart pans.

If you’ve made this Summer Mango Pie, or have a question, leave it below. I love to hear from my readers.

Yield: 6

Summer Mango Pie

Summer mango pie from overhead

Creamy and perfectly smooth using fresh mango over a Graham cracker crust.

Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes

Ingredients

  • For the crust:
  • 10 graham crackers (150 grams) (10 x 2-inch size crackers) or digestive biscuits
  • -or- 1 store bought 9-inch Graham cracker crust
  • 5 tablespoons (64 grams) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • For the filling:
  • 2 cups (453 grams) fresh mango puree *see note
  • 14 ounces (396 grams) sweetened condensed milk
  • 5 large egg yolks, room temperature
  • 1/4 teaspoon orange zest

Instructions

  1. Preheat oven to 350°F/177°C.
  2. To make the crust (if using prepared crust, skip this step):
  3. Add the crackers or biscuits and sugar to a food processor. Pulse until they are finely crumbled. With the processor running, drizzle in the melted butter until evenly coated with butter. If you don’t have a food processor, add the crackers and sugar to a large ziptop bag and crush them with a pan or rolling pin. Transfer to a mixing bowl and add the melted butter. Mix well.
  4. Place a 9-inch (23 cm) removable bottomed, fluted tart pan on a baking sheet (this will help easily clean up any stray crumbs and make the tart easy to move in and out of the oven).
    Spread the crumbs evenly in the pan, then use a small flat bottomed cup or bowl to press the crust as firmly as you can into an even layer on the bottom and up the sides. Bake for 10 minutes, remove and allow to cool. Keep the oven on.
  5. To make the filling:
    Add the mango to a blender (or Nutribullet) and blend until you get a smooth puree. A food processor will not make the puree smooth. To a mixing bowl add the purred mango, sweetened condensed milk, egg yolks and orange zest, whisk well to combine. Pour over the cooled crust and spread into an even layer.
    Bake for 18-22 minutes, until the top is set. If you shake the pan slightly, it will jiggle a little in the center, that is fine. Remove from the oven and place on a cooling rack for 2 hours. Once cooled, refrigerate for 3-4 hours.

Notes

You can use purchased unsweetened mango puree, or blend frozen (defrosted) mango chunks or fresh mango.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 630Total Fat 30gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 16gCholesterol 220mgSodium 498mgCarbohydrates 84gFiber 0gSugar 56gProtein 16g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.