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Tired of apple pies? Try this unique mango pie. Buttery crust, fruity & smooth mango filling.

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


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


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!

Recipe Notes

  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. You may use several kinds of mangoes so the taste is complex, such as using sour mango and sweet mango. Even every mango has a different aroma.
  3. If you only use one kind of mango, add the sourness from one lemon juice. (Lime will be good, too!)
  4. You can add any spices you like. But we don't use any spices because we like the filling taste pure mango.