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Mango Pie

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Mango Pie

REASONS BEHIND MANGO PIE

Let me tell you why we finally make mango pie. In tropical country like Indonesia mangoes are usually available start in the mid-summer until mid-fall months.

All the way near our home there are so many people selling mangoes. How about your country? What is fruit’s season in your country this months?

There are several types of mangoes. My favorite mango is Arumanis. Arumanis mango is one of popular mango in Indonesia. The Arumanis mango is also known as “Harumanis”. In Indonesia, the word “harum” means “fragrant” and “manis” means “sweet”.

Many people in Indonesia prefer to Arumanis mango to buy because of the fragrance and sweetness. The price is also more expensive compared to other types of mangoes.

  • Mango Pie
  • Mango Pie

I want to eat something different with mango and my sister suggested to make a mango pie so that we can shared the recipe with you too.

By the way this is the first time we make pie at home, usually we just eat pie at restaurant or cafe. We used pie crust from Chef John and we dare to say that it’s foolproof.

In this recipe we make pie with Arumanis mango, but you can use any mango as you like and any kind that available in your country.

But please use mangoes that aren’t fibrous. Fibrous mangoes will make unpleasant texture the filling. Oh by the way because of the sweetness of Arumanis we didn’t add much sugar in it.

What you can do to make it successful:

  1. Use apple cider vinegar in pie crust. I’m a little bit sceptical about using this kind of vinegar because it smells nasty. But after baking we don’t taste any apple cider vinegar. The acid in vinegar prevent built protein that will make hard and not-crumbly pie crust.
  2. If you use very sweet mango, don’t add too much sugar.
  3. You can use several kinds of mangoes so the taste is complex. But be sure not using fibrous mangoes.
  4. You can add any spices you like. But we don’t use any spices because we like the filling taste pure mango.

Hey, as always, if you make it recipe be sure to share it in the comment or tag our instagram! Happy cooking. 🙂

Tired of apple pies? Try this unique mango pie. Buttery crust, fruity & smooth mango filling.
4.89 from 9 votes
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Mango Pie

Course Dessert
Cuisine American
Keyword dessert, mango, pie, sweet
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 2 hours
Total Time 1 hour 45 minutes
Servings 8

Ingredients

Pie Filling

  • 1 kg Mango cubed
  • 1 tbsp Granulated Sugar
  • 1 tbsp Cornstarch
  • A Pinch of Salt

Pie Crust

  • 340 g Flour
  • 225 g Cold Butter cubed
  • 7 tbsp Ice Water
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Salt

Instructions

Pie Crust

  1. In a food processor combine flour and cold butter and pulse several times to mix. Do not overmix.

  2. Add ice water, apple cider vinegar and salt and pulse several times. The mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.

  3. Turn the dough into a ball and warp with plastic. Refrigerate for 1 hour.

Mango Filling

  1. Add 3/4 of cubed mango and a pinch of salt onto a saucepan. Cook for 15 minutes until most of the water evaporated. Chill for 45 minutes.

  2. After 45 minutes combine all mangoes, sugar and cornstarch in large bowl.

Assembly The Pie

  1. Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack.

  2. Divide pie dough into 2 balls, save 1 in refrigerator. Onto the floured surface, roll out dough with a rolling pin to a 12-inch circle, about 1/8 of an inch thick.

  3. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.

  4. Fill the pie plate with mango filling.

  5. Take last dough in the refrigerator. Onto the floured surface, roll out dough with a rolling pin to a 12-inch circle, about 1/8 of an inch thick. Cut lengthwise with pizza dough cutter about 1 inch wide. Make about 9-10 long doughs.

  6. Make braid pie crust on the mango filling. (Please watch the tutorial video)

  7. Trim excess dough with kitchen shears or knife.

  8. Bake 350 degrees F (175 degrees C) for 1 hour 15 minutes on baking sheet.

  9. When done baking, cool the pie in room temperature.

  10. Enjoy!

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Reader Interactions

Comments

  2. yulis

    5 stars
    Trimakasih resepnya sangat lengkap, jelas dan menginspirasi. ???? mau tanya, mangga setengahnya yang dimasak dalam panci pakai air atau tidak? dan berapa lama biasanya

    Haturnuhun????

    Reply

  3. Lilli

    5 stars
    I’d never made a pie before in my life and it came out perfect!! I even added some “leaves” to my decorative top crust with the extra dough 🙂 Thank you for the recipe!

    Reply

  4. John Gangi

    4 stars
    Thanks for this. I have been meaning to make a mango pie for some time and this was a great help. The crust came out perfect and it was my first go at ever making a pie. I will say however, that there was something missing. I think with most traditional pies there is a tartness and this was missing with this one. Maybe adding lime might help? Or adding in another tropical fruit for tartness such as a pineapple? The filling was a perfect consistency as well just needed a bit of tweaking. Will definitely experiment more.

    Reply

    • muchbutter

      Hello John, thank you for using our recipe! Yes, you definitely can add lime or lemon to add tartness to the pie. However, if you can buy some kind of mangoes that has different taste in sweetness, tartness and fragrant, you should give it a try! In Indonesia we have many kinds of mangoes, so we sometimes use several mango varieties to make the taste more complex.

      Reply

  5. Amanda

    Seems like this is too much water…. I added some extra flour but definitely isn’t “crumbly”. Its’s n the fridge now.

    Reply

  6. Emily

    Hi! May i know if i should use the metal blade or plastic dough blade of the processor for the pie dough?! Thanks so much!

    Reply

  8. Monica Filush

    I love how your pie dough did not roll out perfectly, but it still worked. That is exactly my experience! I’ve always marveled at how television chefs always manage a perfect circle with no ragged edges. Your video is so much more like real life! It was encouraging. ☺️You’re right about using different varieties of mango in one pie to give more dimension to the flavor. I like a little tartness in my fruit pies.

    Reply

  9. Kaushani

    The crust was was too moist and could not be rolled out properly. I added almost double the quantity of flour and the crust still did not turn out to be ideal. There is also an acidic taste to the crumb. I would also suggest that a little sugar be added to the mangoes.

    Reply

    • muchbutter

      Hello Kaushani, we already used this recipe more than 5 times and it always turns great. Is it possible that in your place the air is very humid? Others have tried it too and the crust turns OK. For the sweetness, yes you can add more sugar if your mango filling is not sweet enough.

      Reply

  10. Naveen

    Hi. Can the pie dough be stored in the fridge? It’s refrigerated for now in a plastic wrap. It’s in a ball shape.

    Reply

  13. Donna Montagna

    5 stars
    So I have this problem – my neighbor has multiple mango trees and he keeps on bringing me tons of mangoes every week during summer time! They are so sweet and tasty but I started having a hard time keeping up with all the fresh mangoes so I wanted to make some pies.

    This recipe is great – the pie dough is the best I’ve ever made. I added some acid (lime juice) because the mangoes I get are very sweet. I also didn’t have a good pie form so I made mini mango pies in cupcake forms. So cute and delicious!! I’m planning on getting more adventurous for my next baking session and add some roasted coconut or berries. This is a great base recipe that can be tweaked after taste.

    Thanks for sharing!

    Reply

  14. Constance Konold

    5 stars
    Trimakasih for this excellent recipe! It was delicious and looked very professional; everyone loved it and asked for the recipe so I have posted your link on Facebook. I read most of the other comments about your recipe and took heed about water. For me, it was fine with 6 rather than 7 TBsps of water. I also substituted white vinegar because no apple vinegar on hand and the crust was both tasty and flaky. I hadn’t made my own pie dough in decades but yours was so easy and delicious that I will keep it to use with other fruits. Thank you from France!

    Reply

  15. Yvette

    5 stars
    I’ve never made pie before but recipe is so easy and bullet proof. I made twice already and both turned out great. I added substituted 1/3 peach 🍑 and used frozen mangoes 🥭.
    Can you prepare the pie 🥧 a day before and keep it covered with saran wrap in the fridge then bake the next day? Thanks

    Reply

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