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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.

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.

Flavor enhancers

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.

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

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.

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, leave a comment or question below. I love to hear from my readers.

Yield: 6

Summer Mango Pie

Summer mango pie from overhead

Creamy and perfectly smooth filling with 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 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:
  • 3 cups (495 grams) fresh mango puree *see note
  • 1 cup (306 grams) sweetened condensed milk
  • 5 large egg yolks, room temperature
  • 1 large egg
  • ¼ teaspoon orange zest
  • 2 tablespoons unflavored powdered gelatin

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. If the puree is colds sprinkle in the gelatin and leave until dissolved for 1 minute, then stir. If not cold, chill it first.
  6. To a mixing bowl add the purred mango, sweetened condensed milk, egg yolks,egg and orange zest, whisk well to combine. Pour over the cooled crust and spread into an even layer.
  7. Bake for 18-22 minutes, or until set. 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

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.

© Janette
Cuisine: American / Category: Dessert