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    My Colombian Recipes » Recipes » Desserts » Mango Pie (pastel De Mango)

    Mango Pie (Pastel de Mango)

    Oct 31, 2022 · Modified: Feb 2, 2023 by Erica Dinho · 31 Comments

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    Jump to Recipe Print Recipe

    This easy Mango Pie consists of a buttery crust filled with a thick and creamy mango filling. Perfect for mango lovers.

    Pastel de Mango (Mango Pie)PinPin

    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.

    Mango Pie 768x1024Pin

    What you need to make this recipe

    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.

    Mango Pie Ingredients 693x1024Pin
    Pastel de Mango (Mango Pie)Pin

    Mango Pie Recipe (Pastel de Mango)

    Erica Dinho
    5 from 31 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dessert
    Cuisine Colombian
    Servings 6 servings
    Calories 419 kcal

    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.

    Notes

    *To make the graham cracker crumbs, you can run them through a food processor or  crush them with a rolling pin. Be sure there are no large chunks.
    *Real butter is a must for this crust.
    * You can use white sugar instead of brown sugar to make the crust.

    Nutrition

    Calories: 419kcalCarbohydrates: 54gProtein: 8gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 156mgSodium: 223mgPotassium: 193mgFiber: 0.3gSugar: 40gVitamin A: 910IUVitamin C: 8mgCalcium: 107mgIron: 1mg
    Keyword mango pie, pie
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!

    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.

    Pastel de Mango (Mango Pie)Pin

    You can top this mango pie with whipped cream, meringue or serve with vanilla ice cream on the side.

    Pastel de Mango (Mango Pie)Pin

    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.

    Mango Pie Recipe 683x1024Pin

    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.

    Pastel de Mango (Mango Pie)Pin
    Pastel de Mango (Mango Pie)PinPin

    More pie recipes to try:

    Colombian Coconut Pie

    Simple Lime Pie

    Individual Pecan Pies

    More Desserts Recipes

    Postre De Natas (Colombian-Style Milk Pudding)Bread Pudding With Dulce De Leche SauceCocadas De Arequipe (Dulce De Leche And Coconut Bars)Apple CrispTorta Negra Colombiana (Colombian Black Cake)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. grace

      March 08, 2013 at 3:53 pm

      5 stars
      i've certainly never seen a mango pie like this before! what a marvelous idea and recipe, erica! 🙂

      Reply
      • Anonymous

        January 23, 2017 at 2:28 pm

        5 stars
        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..

        Reply
    2. Belinda @zomppa

      March 08, 2013 at 8:11 pm

      5 stars
      I adore mango!! It's hard to stop eating them once you start...and this pie is just the perfect way to serve them!

      Reply
    3. rosita vargas

      March 08, 2013 at 10:03 pm

      5 stars
      Es una verdadera delicia me encanta quiero un trozo,abrazos y abrazos.

      Reply
    4. Adriana

      March 10, 2013 at 11:23 pm

      5 stars
      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 =-)

      Reply
    5. Norma-Platanos, Mangoes and Me!

      March 11, 2013 at 10:14 am

      5 stars
      Que rico se ve.....

      Reply
    6. Jill

      March 13, 2013 at 3:49 pm

      5 stars
      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?

      Reply
      • Erica

        March 13, 2013 at 7:30 pm

        5 stars
        Bake until the filling has set. Let it Cool , then refrigerate for 15 to 20 minutes before serving.

        Reply
      • Pat

        March 20, 2013 at 6:00 pm

        5 stars
        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.

        Reply
      • Fran Robinson

        August 27, 2016 at 1:24 pm

        5 stars
        So, at what point do I use the heavy cream???

        Reply
        • Sunshine

          June 14, 2018 at 8:18 pm

          5 stars
          I would like to know that as well. It doesn't say in the recipe.

          Reply
    7. marie

      March 28, 2013 at 8:04 pm

      5 stars
      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?

      Reply
      • Erica

        March 29, 2013 at 8:17 am

        5 stars
        Yes.

        Reply
    8. rpatty

      August 30, 2013 at 9:36 pm

      5 stars
      I did this pie and it is delicious!!!!! and it is very easy to make. Love the recipe.

      Reply
    9. Anonymous

      May 08, 2014 at 10:18 am

      5 stars
      Did you use the fresh mango in the filling or the mango pulp? Thanks

      Reply
      • Erica Dinho

        May 08, 2014 at 12:22 pm

        5 stars
        I made fresh thick mango juice from very ripe fresh mangoes, but you can use frozen pulp.

        Reply
    10. anais

      May 30, 2014 at 5:57 am

      5 stars
      What if i dont use the heavy cream is it still posible?

      Reply
    11. Lindsay

      July 10, 2014 at 10:23 pm

      5 stars
      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?

      Reply
    12. Michelle

      July 24, 2014 at 12:58 pm

      5 stars
      Does the pie need to be refrigerated after cooling?

      Reply
      • Erica Dinho

        July 24, 2014 at 12:59 pm

        5 stars
        Yes.

        Reply
    13. Melony

      July 26, 2014 at 2:58 pm

      5 stars
      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?

      Reply
      • Erica Dinho

        July 26, 2014 at 7:39 pm

        5 stars
        Place the mango in the food processor or blender.

        Reply
    14. Lmb

      January 22, 2015 at 7:31 pm

      5 stars
      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.

      Reply
    15. annalie miranda

      January 25, 2015 at 8:40 am

      5 stars
      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

      Reply
    16. jayson arellano

      January 18, 2016 at 5:42 am

      5 stars
      hahahha ... delicious ..

      Reply
    17. Nazia

      September 17, 2016 at 6:35 am

      5 stars
      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

      Reply
      • Erica Dinho

        September 19, 2016 at 12:02 pm

        5 stars
        Yes.

        Reply
    18. RITA ZELIG

      July 08, 2018 at 9:57 am

      5 stars
      I'm only concerned with the mangoes being fibrous. Shouldn't the mango pulp be seived first, BEFORE mixing it with any other ingredients?

      Reply
    19. Harold Veeder

      August 16, 2018 at 8:13 pm

      5 stars
      The pie looks very thin. Could I double the recipe and put it in a taller pie plate?

      Reply
    20. Harold Veeder

      August 18, 2018 at 2:55 pm

      5 stars
      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.

      Reply
    21. B

      August 19, 2018 at 1:47 pm

      5 stars
      How long will this cake last if I keep it frozen?

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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