Mango Pie is a delightful dessert that combines the tropical sweetness of mangoes with a buttery, flaky crust. This pie is perfect for summer gatherings, family dinners, or any occasion where you want to impress your guests with a unique and delicious treat.
About This Recipe:
Mango Pie is a refreshing and fruity twist on traditional fruit pies. The filling is made from ripe, juicy mangoes that are sweetened and thickened to create a luscious, tropical-flavored center. Paired with a golden, flaky crust, this pie is a crowd-pleaser that showcases the best of mango season.
The recipe is straightforward and can be made with either fresh or frozen mangoes, making it versatile and accessible year-round. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and cut into small cubes
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 6-8 tablespoons ice water
For the Mango Filling:
- 4 cups ripe mangoes, peeled, pitted, and sliced
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
For the Egg Wash:
- 1 egg, beaten
- 1 tablespoon water
How to Make Mango Pie:
- Prepare the Crust:
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the chilled butter cubes and use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to come together. Be careful not to overwork the dough.
- Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Mango Filling:
- In a large bowl, combine the sliced mangoes, granulated sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon (if using). Mix well until the mangoes are evenly coated and the mixture is well combined. Set aside.
- Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish and trim any excess dough hanging over the edges.
- Pour the mango filling into the pie crust, spreading it evenly.
- Roll out the second disc of dough and place it over the mango filling. Trim any excess dough and crimp the edges to seal.
- Cut a few small slits in the top crust to allow steam to escape during baking.
- Apply the Egg Wash:
- In a small bowl, beat the egg with water to create the egg wash.
- Brush the egg wash over the top crust to give it a beautiful golden color when baked.
- Bake the Pie:
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- If the edges of the crust begin to brown too quickly, cover them with aluminum foil to prevent burning.
- Cool and Serve:
- Allow the Mango Pie to cool on a wire rack for at least 2 hours before serving. This helps the filling to set properly.
- Serve the pie at room temperature or chilled, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Expert Tips:
- Choose ripe, sweet mangoes for the best flavor. If fresh mangoes are not available, you can use frozen mangoes. Just be sure to thaw and drain them before using.
- To avoid a soggy bottom crust, you can blind-bake the bottom crust for 10 minutes before adding the filling.
- For a decorative touch, use a lattice pattern for the top crust or use cookie cutters to create shapes from the dough.
Enjoy the tropical flavors of Mango Pie, a delightful dessert that is sure to become a favorite. Whether served at a summer barbecue or as a special treat for your family, this pie is a sweet and satisfying way to enjoy the taste of mangoes.