Summer Mango Pie
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.
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.
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.
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.
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.