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.
Mango pie or mango tart?
You’re probably thinking, this is not a mango pie, it’s a mango tart. Well, yes technically it is made in a tart pan, but, there’s also the option to make it in a pie crust too (see more on this below). I like to think of it as a pretty open-top pie.
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 from my garden.
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.
Best pan for Mango Pie/Mango Tart
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.
Note: If you make this in a deep pan, the filling will take longer to set and may be softer than if using a shallow tart pan.
Premade pie crusts
You can also make this pie in a pre-made graham cracker crust. The volume of the pre-made pan is smaller than the tart pan I use so you may have some filling leftover.
Other types of premade crusts are now available. I have made this recipe using a pecan pie crust and a walnut pie crust.
Using frozen mango
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, leave a comment or question below. I love to hear from my readers.