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 the use 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.
Summer Mango Pie
Creamy and perfectly smooth using fresh mango over a Graham cracker crust.
Ingredients
- For the crust:
- 10 graham crackers (150 grams) (10 x 2-inch size crackers) or British digestive biscuits
- -or- 1 store bought 9-inch/23-cm Graham cracker crust
- 5 tablespoons (64 grams) unsalted butter, melted
- 2 tablespoons granulated sugar
- For the filling:
- 4 cups (453 grams) fresh mango puree *see note
- 1 ¼ (14 ounces/396 grams) sweetened condensed milk
- 5 large egg yolks, room temperature
- ¼ teaspoon orange zest
Instructions
- Preheat oven to 350°F/177°C.
- To make the crust (if using prepared crust, skip this step):
- 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.
- 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. - 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. It will take approximately 4 to 5 fresh mango's or 5 cups frozen mango chunks.
Nutrition Information
Yield
6Serving Size
1Amount 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.
24 Comments on “Summer Mango Pie”
I froze the pie for 8 hours but the toppings remain jiggly. What should I do about it?
It could be you removed it from the oven too soon before it was set. Next time touch the center of the filling and if it doesn’t get on your finger it is ready.
Roughly how many mangoes do I need for 4 cups of purée? Thanks in advance. I’m really excited to make this for a friend’s birthday!
BTW, I routinely make key lime pie and I think, FWIW to your readers, that homemade graham cracker crust is a game-changer and well worth the extra effort:-)
4 to 5 depending on the size
In your you tube video it does not look like 4cups of mango puree.
Is 4cups the correct amount of mango purée?
Thank you in advance for your response.
Yes, 4 cups is the correct amount.
This looks and sounds yammy …I really will try it…🥰
Great, enjoy.
This was a hit with my dinner guests last night. Lovely flavor and works really well making a day ahead.
Oh lovely, thank you so much for the feedback.
This pie was delicious but very sweet. Do you think I can use 7 ounces of whole milk and 7 ounces of sweetened condensed milk
I’m sorry the filling was too sweet for you. I do not like sweet foods myself (I don’t eat desserts) and I did not think it was too sweet, but of course everyone’s palate is different. I haven’t tested the recipe using regular milk so I’m not sure how it would set. What I would try is just a little less condensed milk next time. I hope this helps and thank you for choosing my recipe.
I love this pie! This is my 2nd time making it and my mango’s were not as ripe as the first time but it still tasted really good and it’s easy, my kids like to help (if you can call it that) 😂
Ha ha. I’m happy you continue to enjoy the pie.
Hi! Can coconut cream be used instead of sweetened condensed milk?
I have not tried the recipe with coconut cream, but I don’t see why it would not work. You will need to add sweetener as the condensed milk is already sweetened. Let me know how it turns out and enjoy.
I can’t wait to try this. You mentioned something about gelatin in the beginning of the article. What were you referring to? Also, can i make this on a cast iron? Thanks in advance!
There is no gelatin in the recipe, I just refer to it in regards to the texture. I have never used cast iron for a tart when using a Graham cracker crust because I feel a pan with a removable bottom makes it easier to remove the tart. If you do use cast iron, it will probably bake faster than a regular pan so I would keep an eye on the crust. I hope this helps and enjoy 🙂
How do I make this vegan? Can I replace the eggs?
I have not made this pie vegan, but if you can find egg substitute that works as well as eggs do, I don’t see why this would not work.
Can this pie be frozen for later use?
I have not tried freezing this pie. I would say the filling would hold up, but the texture of the crust may change and turn soggy.
This is stunning, I want to make this for my moms birthday. Where do you get the flowers?
How lovely. The flowers I grow in my garden, they are pansies that you can buy them at any nursery. I hope she enjoys the pie.