Mangoes come from tropical climes but they fit in anywhere and make us happy in a fresh mango pie. Easy as peach pie – but with mango magic!
Mangoes belong in your kitchen repertoire!
Growing up , the only fruits I knew about were simple Southern standards: Blackberries, strawberries, peaches, and figs. Raisins were always on hand in the pantry, and dates showed up at Christmas. Pineapple? Yes, but only in cans.
As for mangoes? Unknown to me and I’m so glad those days are gone. I was missing OUT! Nowadays, mangoes are easy to find throughout the year, and I simply can’t get enough.
When fresh mangoes show up in my local grocery store, I eat a few, and then a few more. Then I’m ready to expand the mango pleasure so I can share it with friends and family. Time for my fresh mango pie!
If you’re a pie-person in general and not simply here for the MANGO pie, you may enjoy my Easy Strawberry Icebox Pie, and my Sweet Corn Custard Pie. My fresh mango pie makes an excellent tropical-treasure addition to the pie pantheon, so read on for the scoop!
What mango varieties can we find in supermarkets?
The most common ones available in the Southeastern USA where I live are plump, round varieties which are juicy and sweet, varying in color from deep green to bright red. Color is not a sign of ripeness — some are green when juicy-ripe, while others are red when still hard and not ready to eat.
These two below are typical of what I find through out the year. Rounded mango varieties like these include Hansen, Haden, and Keitt. You’ll be fine with any ripe mango you find, so don’t worry about types.
Here’s a link to mango.org, which shows an array of plump mangoes which are widely available around the USA. Click www.mango.org
We also find beautiful teardrop shaped mangoes at times during the year.
These remind me of particularly sweet, luscious mangoes in Thailand, which ripen in the hottest month, April, and make up for the heat with their juicy rich goodness, accompanied by coconut-sticky rice. My favorite of these slender fruits comes from Haiti.
Golden-yellow Haitian mangoes are easier to find in Asian markets and grocery stores, and in specialty grocery stores. Worth seeking out for eating, but for baking a pie, any ripe mango works wonderfully.
Frozen Is Fine!
Fresh ripe mangoes are still a specialty fruit here, with several seasons throughout the year. So I’m not always sure I can find them when I want to make my mango pie. Frozen fruit to the rescue!
Look for peeled and frozen mango chunks in the freezer case. They’re fantastic in smoothies and they work well in this pie. Use them frozen — no need to defrost before filling and baking your pie.
What You’ll Need to Make This Pie
Here are the ingredients for the fresh fruit filling inside this easy fresh mango pie. You’ll use two sheets of piecrust dough, which you can make from scratch, or purchase in the refrigerator case in most supermarkets.
How to make Fresh Mango Pie
- Mix sugar, flour, and salt in a small bowl and stir with a fork to mix well
- Put mango chunks in a large bowl, pour sugar-flour mixture over the mango chunks, and then toss to coat them evenly and well.
- Arrange one sheet of pastry in your pie pan, leaving about 1 1/2 inches of pastry extending past the edge of the pie pan
- Pour the sugar-flour-coated mango chunks into the pie pan, and mound them in the center, covering the bottom well.
- Dot with butter, placing the tidbits of cold butter all over the mangoes so they can melt during cooking and help the sugar-flour mixture create a luscious syrup/sauce!
- Arrange the top crust gently over the mangoes, trimming if need be so that it is a little shorter in overhang than the bottom crust edge.
- Fold bottom crust edge up and over and press to seal the two crusts together. Crimp the edges to press them together and make. a handsome edge; and make nice long slits in the top crust to allow steam and juices to escape.
- Bake as directed until the filling is juicy and bubbling forth, and the crust is handsomely browned allo over!
Lattice Top or Full-Crust? Here’s an in-between option!
For a quick, faux-lattice, arrange strips of pastry over the filling; then place strips on top of those strips at right angles, making a #hashtag patter.
OR a tic tac toe pattern. No weaving together! Speedy and fun and you can see the filling!
If you want to make a true lattice top for your pie, check out pie centered cookbooks, or google to find videos that will guide you step by step. It’s handsome and you can vary it with thicker strips or thinner strips — lots of ways to create interest and beauty!
Here’s a great little one-minute how-to video from “Gimme Some Oven”. To watch, Click below on the words: “How to Cut a Mango”
Fresh Mango Pie
Bright as tropical sunshine, this recipe gives the classic fruit pie welcome to a luscious fruit that's now widely available beyond its tropical home. Fresh mango pie, you're a great and worthy "bake"!
- Pastry for a double-crust pie
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 6 cups of chunks of sweet, ripe mango, fresh or frozen*
- 3 tablespoons cold butter, cut into small bits
- 1 tablespoon lemon juice or lime juice
Heat the oven to 425 degrees F.
In a small bowl, combine the sugar, flour, and salt. Stir with a fork to mix them together well.
Place the six cups of mango chunks in a large bowl, and pour the flour-sugar mixture over them. Use two wooden spoons or your hands to toss together well.
Place a sheet of piecrust in a deep-dish pie pan. Scrape the mangoes and all their juices into the prepared piecrust. Add the cold butter bits to the fruit, distributing them all over the top of the mangoes. Sprinkle lemon juice over the fruit.
Place second piece of pastry over the fruit and gently fit it in around the edges. Press the top and bottom crusts together well. Trim the pressed piecrust down to about 1 inch above the fruit. Press this edge in toward the crust and crimp it nicely, or press it down with the tines of a fork to seal it handsomely.
Place the pie on a baking sheet lined with parchment or foil to catch any spills. Set the baking sheet in the middle of the oven and bake for 15 minutes at 425 degrees F.
Reduce heat to 350 degrees F and bake for 30 minutes more. Remove pie and cover with foil or a sheet of parchment to protect it from browning too much. Bake for another 15 minutes, or until nicely browned on top and done on the bottom, with bubbling juices visible on the top of the pie.
Remove and cool to room temperature. Serve as is, or with ice cream or whipped cream.
Makes 1 deep-dish 9-inch pie.
You will need about 6 ripe but firm mangoes for this pie, to make six cups of peeled mango chunks.
For an easy-lattice or criss-cross top, cut the second round of piecrust dough into strips about 1 inch wide. (Wider or thinner --- it's fine whichever look you like.) Lay the strips across the fruit filling, leaving an inch more or less between strips. Place strips at right angles to the first set, and then fold the bottom crust edges up and over these strips and crimp to enclose it nicely. Check youtube for videos on weaving a lattice top.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 272Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 17mgSodium 236mgCarbohydrates 50gFiber 3gSugar 40gProtein 2g
I love love that you shared this Mango Pie recipe. I’m baking this one right away. How did you guess I was dreaming of a mango pie? Thanks for sharing, Nancie!
I’m looking forward to making this mango pie. It will be a tasty treat here in California!