So imagine my surprise when I was clicking through channels 903-913, skipping over Le Monde TV, and I actually see an unfamiliar show that might just actually be interesting? It was a food travel show, and they were featuring a Hawaiian food truck in Oahu that makes, among other things, mango pie. Such is the origin story of this Mango pie recipe, and I was beyond excited when these lovely mangoes started popping up at the market. Mango pie actually tastes a bit like peach pie, with a hint of tropical-ness(?). Which is fine with me. And as long as we’re doing the whole Hawaii thing, we might as well serve the pie with citrus whipped cream and toasted coconut, right? It seemed like the right thing to do.
Mango Pie: Recipe Instructions
Have your dough chilled and ready for rolling. I just doubled this basic pie dough recipe from Williams Sonoma. It’s a super easy, great all-purpose pie crust. Preheat oven to 450 degrees F and place a baking sheet into the oven. Slice your mangoes and put them in a bowl.
Combine the mangoes with sugar, spices, flour, 1 teaspoon lemon zest, lemon juice, lime juice, and vanilla to make the filling.
Roll out the first half of the dough and lay into a pie plate. Pour in the filling.
Roll out the second half of the dough and cover the pie. Crimp to seal the edges. Cut a few slits in the top of the pie to serve as vent holes.
Brush with egg wash.
Place the pie on the heated baking sheet in the oven and bake for 10 minutes. Lower the heat to 350 degrees and continue baking for another 50-55 minutes, until golden. If the edges are browning too fast, you can cover them with foil. Cool for an hour before serving. While the pie is cooling, make the whipped cream by combining the cream, vanilla, sugar, lime zest, and lemon zest in a bowl. Beat rapidly until you reach the desired consistency.
Serve the pie with whipped cream and toasted coconut. You’ll love this one!
