This easy Mango Pie consists of a buttery crust filled with a thick and creamy mango filling. Perfect for mango lovers.
Mango Pie is a traditional dessert from the Atlantic region 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, among others.
Ingredients for Mango Pie
Pie crust: you can use store-bought pie crust to make this mango pie, but I like using my homemade graham crust. It’s buttery and it goes perfect with creamy mango filling.
Mango: you can make your own pulp with fresh mangoes, but if you don't find ripe mango just use frozen pulp.
Sweet condensed milk and heavy cream: these two ingredients give the pie a delicious sweet flavor and a great creamy texture.
The whole recipe, directions and tips are in the recipe card below.
Expert Tips and Tricks
After the mango pie cools to room temperature, it should be refrigerated for at least 3 hours. It helps the filling to finish setting up properly.
You can top this mango pie with whipped cream, meringue or serve with vanilla or coconut ice cream on the side.
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 recipe 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 frozen pulp for the filling if you don't find fresh ripe mangoes.
This pie is great for parties, picnics, and any family dinner you want to make that much more special.
Storage Instructions
Store in the fridge covered with plastic wrap or aluminum foil. Mango Pie will keep in the fridge for up to 3 days.
More Pie Recipes to Try:
Mango Pie Recipe (Pastel de Mango)
Ingredients
Crust
- 2 cups graham crackers crumbs
- ¼ cup brown sugar
- 6 tablespoons unsalted butter melted
Filling
- ¼ cup of sugar
- 1 cup mango, diced of mango pulp or juice concentrate
- 4 eggs
- 3 tablespoon of heavy cream
- ½ cup sweet condensed milk
Instructions
To make the crust:
- Preheat oven to 350°F.
- Place crackers and sugar in a food processor until the graham crackers are finely ground.
- Add butter and process until well combined. Press the mixture into a 9-inch pie pan.
- Bake crust until deep golden brown, about 10 minutes and set aside.
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.
- Add the eggs and continue mixing for 2 minutes. Add the condensed milk and keep mixing for about one minute more.
- Pre-heat oven to 350F. Pour the mango filling into the pre-baked crust.
- Bake for about 20 minutes. Remove from oven and let it cool down. Place in a pie plate and serve.
grace
i've certainly never seen a mango pie like this before! what a marvelous idea and recipe, erica! 🙂
Anonymous
Don't have to bake it or use eggs for this recipes.. ingredients I used to make mango pie is graham cracker crust -2, mango pulp- 30 oz, gelatin-3 small packets (4 in one packet), whipped cream - 1 tub, cream cheese -1 bar, sugar if needed, 2 cups water.. dissolve gelatin in 2 cups boiling water then blend all other ingredients and put it in pie crust and cool in refrigerator for 6 hours.. pie will be ready..
Belinda @zomppa
I adore mango!! It's hard to stop eating them once you start...and this pie is just the perfect way to serve them!
rosita vargas
Es una verdadera delicia me encanta quiero un trozo,abrazos y abrazos.
Adriana
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 =-)
Norma-Platanos, Mangoes and Me!
Que rico se ve.....
Jill
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?
Erica
Bake until the filling has set. Let it Cool , then refrigerate for 15 to 20 minutes before serving.
Pat
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.
Fran Robinson
So, at what point do I use the heavy cream???
Sunshine
I would like to know that as well. It doesn't say in the recipe.
marie
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?
Erica
Yes.
rpatty
I did this pie and it is delicious!!!!! and it is very easy to make. Love the recipe.
Anonymous
Did you use the fresh mango in the filling or the mango pulp? Thanks
Erica Dinho
I made fresh thick mango juice from very ripe fresh mangoes, but you can use frozen pulp.
anais
What if i dont use the heavy cream is it still posible?
Lindsay
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?
Michelle
Does the pie need to be refrigerated after cooling?
Erica Dinho
Yes.
Melony
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?
Erica Dinho
Place the mango in the food processor or blender.
Lmb
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.
annalie miranda
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
jayson arellano
hahahha ... delicious ..
Nazia
Like the recipe , can i use oreo biscuits instead of graham cracker and dont want to bake the crust , will it be ok if i only bake it with custard
Erica Dinho
Yes.
RITA ZELIG
I'm only concerned with the mangoes being fibrous. Shouldn't the mango pulp be seived first, BEFORE mixing it with any other ingredients?
Harold Veeder
The pie looks very thin. Could I double the recipe and put it in a taller pie plate?
Harold Veeder
Used a regular pie crust and everything cooked up well, but it took more like 50 minutes for the pie to "set-up". I did add the heavy cream. It really did not have much mango flavor.
B
How long will this cake last if I keep it frozen?