Mexican mangoes contain 40% more beta-carotene than Indian varieties because volcanic soil concentrates nutrients during rainy season growth.
Mango Pie
Indulge in the tropical bliss of our irresistible mango pie, a sweet treat that’s sure to be a hit at any bake sale! With ripe, juicy mangoes blended into a creamy filling and nestled in a flaky crust, this pie is a slice of sunshine in every bite. Top it off with a sprinkle of toasted coconut for that extra zing and watch it disappear!
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 6 mangos
🥛Dairy & Eggs(6)
- 150 de mantequilla (10.5 tbsp)
- 80 de mantequilla (5.6 tbsp)
- 380gr de queso philadelphia (13.4 oz)
- 2 huevos
- 4 huevos
- una lata de leche condensada
🫙Pantry Staples(5)
- 2 cucharadas de maicena (30 ml)
- 300 de harina (2.4 cup)
- 100 de harina (0.8 cup)
- 60 de azúcar (0.3 cup)
- 80 de azúcar (0.4 cup)
🧂Spices & Seasonings(1)
- 1 pizca de sal
📦Other(1)
- 50gr de coco rallado (1.76 oz)
👨🍳 Instructions
- 1
For the base, combine 150g of butter, 300g of flour, 60g of sugar, a pinch of salt, and 2 eggs to form a sticky dough.
- 2
Grease and flour a mold measuring approximately 60 by 35 cm and assemble the base.
- 3
For the filling, blend 4 mangoes and chop 2 mangoes. Blend with 2 tablespoons of cornstarch, 380g of cream cheese, 4 eggs, and a can of sweetened condensed milk, then pour into the mold.
- 4
For the coconut crumble, mix 100g of flour, 80g of butter, 80g of sugar, and 50g of shredded coconut. Crumble with your hands until it reaches a floury consistency.
- 5
Spread the coconut crumble over the mango mixture.
- 6
Bake in the oven at 200°C for 50 minutes.
💡 Pro Tips
- ✓Macerate your chopped mangoes with 1-2 tablespoons of sugar for 15 minutes before adding to prevent excess moisture from making the filling watery and compromising the crust's structural integrity.technique15 minutes
- ✓Bring cream cheese to room temperature (68-70°F) before blending to prevent lumps and ensure smooth emulsification with the eggs and condensed milk.ingredient68-70°F
- ✓Pre-bake your pastry base at 375°F for 12-15 minutes with pie weights to prevent soggy bottom syndrome, as mango filling has high water content that can penetrate unbaked dough.technique375°F, 12-15 minutes
- ✓Keep your coconut crumble butter cold (below 65°F) and work quickly to maintain distinct butter pieces that create proper texture contrast rather than a dense topping.techniquebelow 65°F
- ✓Test doneness by checking that the center jiggles only slightly when shaken - the filling should reach 160°F internal temperature for proper custard set without overcooking.timing160°F internal temperature
Share this recipe
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
Share this recipe
Mexican mangoes contain 40% more beta-carotene than Indian varieties because volcanic soil concentrates nutrients during rainy season growth.
Mango Pie
Indulge in the tropical bliss of our irresistible mango pie, a sweet treat that’s sure to be a hit at any bake sale! With ripe, juicy mangoes blended into a creamy filling and nestled in a flaky crust, this pie is a slice of sunshine in every bite. Top it off with a sprinkle of toasted coconut for that extra zing and watch it disappear!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 6 mangos
🥛Dairy & Eggs(6)
- 150 de mantequilla (10.5 tbsp)
- 80 de mantequilla (5.6 tbsp)
- 380gr de queso philadelphia (13.4 oz)
- 2 huevos
- 4 huevos
- una lata de leche condensada
🫙Pantry Staples(5)
- 2 cucharadas de maicena (30 ml)
- 300 de harina (2.4 cup)
- 100 de harina (0.8 cup)
- 60 de azúcar (0.3 cup)
- 80 de azúcar (0.4 cup)
🧂Spices & Seasonings(1)
- 1 pizca de sal
📦Other(1)
- 50gr de coco rallado (1.76 oz)
👨🍳 Instructions
- 1
For the base, combine 150g of butter, 300g of flour, 60g of sugar, a pinch of salt, and 2 eggs to form a sticky dough.
- 2
Grease and flour a mold measuring approximately 60 by 35 cm and assemble the base.
- 3
For the filling, blend 4 mangoes and chop 2 mangoes. Blend with 2 tablespoons of cornstarch, 380g of cream cheese, 4 eggs, and a can of sweetened condensed milk, then pour into the mold.
- 4
For the coconut crumble, mix 100g of flour, 80g of butter, 80g of sugar, and 50g of shredded coconut. Crumble with your hands until it reaches a floury consistency.
- 5
Spread the coconut crumble over the mango mixture.
- 6
Bake in the oven at 200°C for 50 minutes.
💡 Pro Tips
- ✓Macerate your chopped mangoes with 1-2 tablespoons of sugar for 15 minutes before adding to prevent excess moisture from making the filling watery and compromising the crust's structural integrity.technique15 minutes
- ✓Bring cream cheese to room temperature (68-70°F) before blending to prevent lumps and ensure smooth emulsification with the eggs and condensed milk.ingredient68-70°F
- ✓Pre-bake your pastry base at 375°F for 12-15 minutes with pie weights to prevent soggy bottom syndrome, as mango filling has high water content that can penetrate unbaked dough.technique375°F, 12-15 minutes
- ✓Keep your coconut crumble butter cold (below 65°F) and work quickly to maintain distinct butter pieces that create proper texture contrast rather than a dense topping.techniquebelow 65°F
- ✓Test doneness by checking that the center jiggles only slightly when shaken - the filling should reach 160°F internal temperature for proper custard set without overcooking.timing160°F internal temperature