Mango pie popular in tropical locations like Hawaii where mangoes are plentiful but you can still make them as long as you can find mangoes. Add Citrus whipped cream and toasted coconut flakes and this Mango pie is a tropical delight!
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Dessert and Sweet Stuff
Cuisine: American
Servings: 10servings
Calories: 351kcal
Author: Sarah
Ingredients
For the pie:
1recipedouble crust pie dough
6-8large mangoes(peeled and cut into 1/2-inch to 3/4-inch slices)
1/4-1/2cupsugar(depending on how sweet the mangoes are)
1egg(beaten with 1 tablespoon water to make an egg wash)
toasted coconut(to garnish)
For the whipped cream:
1cupcold whipping cream
1teaspoonvanilla
1tablespoonsugar
2teaspoonslime zest
2teaspoonslemon zest
Instructions
Have your dough chilled and ready for rolling. Preheat oven to 450 degrees F and place a baking sheet into the oven.
Combine mangoes, sugar, spices, flour, 1 teaspoon lemon zest, lemon juice, lime juice, and vanilla in a bowl 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.