Pastel de Mango (Mango Pie)

Pastel de Mango (Mango Pie)

Pastel de Mango is a traditional dessert from the Atlantic coast of Colombia. Mango is a very popular fruit in Colombia and we eat them fresh, often right from the trees! We use them to make traditional Colombian food like mango juice, mango sauce, salads and desserts, such as mango flan, mango popsicles (paletas), cakes, and jams, amongst others.

Pastel de Mango (Mango Pie)

In the backyard of my paternal grandmother’s house were about four mango trees. I wasn’t as close to her as I was to my mom’s mother, Mamita, but one of the things I enjoyed doing when I visited her was picking mangoes off the trees with a long wooden pole and eating them sprinkled with lime juice and salt. If you have never eat en green mangoes that way, you have to try it asap! It is a delicious treat and it is a Colombian street food staple.

This Mango Pie is traditionally made with pie crust, but I prefer making mine with graham cracker crust. Feel free to use your favorite pie crust for this recipe, and you can use the frozen pulp for the filling if you don’t find fresh ripe mangoes.

Buen provecho!

Pastel de Mango (Mango Pie)



  • 1 mango pie
  • Graham Crust

  • 10 graham crackers
  • 1/4 cup brown sugar
  • 6 tablespoons unsalted butter, melted
  • Filling

  • 1/4 cup of sugar
  • 3/4 cups of mango pulp or juice concentrate
  • 4 eggs
  • 3 tablespoon of heavy cream
  • 1/2 cup sweet condensed milk

Pastel de Mango (Mango Pie)


  1. To make the crust: Preheat oven to 350°F.
  2. Place crackers and sugar in a food processor until the graham crackers are finely ground.
  3. Add butter and process until well combined. Press the mixture into a 9-inch pie pan.
  4. Bake crust until deep golden brown, about 10 minutes and set aside.
  5. o make the filling: Using an electric mixer combine the sugar and the mango pulp in a bowl and mix until the sugar is dissolved.
  6. Add the eggs and continue mixing for 2 minutes. Add the condensed milk and keep mixing for about one minute more.
  7. re-heat oven to 350F. Pour the mango filling into the pre-baked crust.
  8. Bake for about 20 minutes. Remove from oven and let it cool down.
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  1. Adriana says

    Gracias! A mis hijos les encanta el mango. They’ll love this pie! -if I can get them not to eat the mangos before I make it that is-
    I love your website Erica, it has inspired me to cook Colombian again. Muchas gracias =-)

  2. Jill says

    I made this pie, and after baking for 20+ minutes it is still very soupy. Should I leave it in until it is no longer soupy, or will if come together as it cools?

    • Pat says

      We cooked our pie until it didn’t jiggle when shaken. Not all ovens are the same, so just cook it until it doesn’t jiggle.

  3. marie says

    I would love to make this recipe for Easter. In the recipe directions you don’t mention what to do with the 3 tablespoons of heavy cream. Do you add then with the 1/2 cup sweet condensed milk?

  4. Lindsay says

    Hi!!!! This looks great! It’s only 3/4 of a cup of mangos for 1 pie? I have like 10 in my kitchen. It’s mango season! 😀 how many pies do you think I could make?

  5. Melony says

    how do you make the mango pulp from fresh mangoes? I have three mango trees on my new property and a bounty of fresh mangoes. Do you cut up and put in a blender or mash with a fork?

  6. Lmb says

    I’ve made this recipe several times now and it’s always a hit, great sweet flavor, easy to make and a sure winner with the family. Thanks for sharing.

  7. annalie miranda says

    hello miss erica, im very interested with you’re recipe and i want to make this as a business but how long thus this mango pie last? and after refrigeration , im going to put this in the packaging for the distribution but is it ok not to refrigerate?
    im hoping for you’re reply.. plss

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