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.
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!
Ingredients:
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
Directions:
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.To 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.Pre-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.
{ 10 comments… read them below or add one }
i’ve certainly never seen a mango pie like this before! what a marvelous idea and recipe, erica!
I adore mango!! It’s hard to stop eating them once you start…and this pie is just the perfect way to serve them!
Es una verdadera delicia me encanta quiero un trozo,abrazos y abrazos.
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 =-)
Que rico se ve…..
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?
Bake until the filling has set. Let it Cool , then refrigerate for 15 to 20 minutes before serving.
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.
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?
Yes.