Mango Pie Magic Recipe

Introduction

Discover the tropical delight of Mango Pie Magic, a luscious dessert featuring ripe mangoes enveloped in a flaky, buttery crust. This pie combines fresh fruit sweetness with a tender pastry, perfect for any occasion.

Ingredients

• 1 kg mango, cubed
• 1 tbsp granulated sugar
• 1 tbsp cornstarch
• A pinch of salt
• 340 g all-purpose flour
• 225 g cold butter, cubed
• 7 tbsp ice water
• 1 tbsp apple cider vinegar
• 1 tsp salt

Instructions

1. Step 1: In a food processor, blend the flour with cold butter. Pulse several times to combine, being careful not to overmix so the crust remains flaky.
2. Step 2: Add ice water, apple cider vinegar, and a pinch of salt to the flour mixture. Pulse until the dough holds together when pinched.
3. Step 3: Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for about 1 hour.
4. Step 4: In a saucepan, cook 3/4 of the cubed mango with a pinch of salt over medium heat for 15 minutes until most liquid evaporates. Let cool for 45 minutes.
5. Step 5: In a large bowl, combine all mangoes with granulated sugar and cornstarch, tossing to coat the fruit evenly.
6. Step 6: Preheat the oven to 350°F (175°C) and place a baking sheet on an oven rack to catch drips.
7. Step 7: Divide the chilled dough into two balls. Roll out one ball on a floured surface into a 12-inch circle.
8. Step 8: Transfer the dough into a 9-inch pie plate, gently pressing to form the base and sides.
9. Step 9: Spoon the mango filling evenly into the crust.
10. Step 10: Roll out the remaining dough into a 12-inch circle and slice into 1-inch strips.
11. Step 11: Braid the strips and arrange the braid over the mango filling as a decorative crust.
12. Step 12: Trim any excess dough from the edges.
13. Step 13: Bake the pie on the baking sheet for 1 hour and 15 minutes.
14. Step 14: Allow the pie to cool at room temperature before serving.

Tips & Variations

• Use ripe, sweet mangoes for the best flavor; adjust sugar according to the fruit’s sweetness.
• Chilling the dough well prevents shrinking and keeps the crust tender and flaky.
• Try adding a dash of cinnamon or ginger to the mango filling for a warm spice twist.

Storage

Store leftover mango pie covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven or microwave to maintain the crust’s crispness. For longer storage, wrap tightly and freeze for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango instead of fresh?

Yes, frozen mango works well when thawed and drained of excess liquid. This helps prevent a watery filling.

How do I prevent the crust from becoming soggy?

Cooking some of the mangoes to reduce excess juice and chilling the dough thoroughly helps maintain a crisp crust. Using cornstarch also thickens the filling.

Mango Pie Magic Recipe

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★★★★★

4.9 from 122 reviews

Experience the tropical delight of Mango Pie Magic, featuring a flaky, tender crust encasing a luscious, sweet mango filling thickened to perfection. This homemade pie combines fresh ripe mangoes and a crisp, buttery crust with a charming braided top, making it an irresistible dessert for any occasion.

• Author: Amy
• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 55 minutes
• Yield: 1 9-inch pie (8 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Filling

• 1 kg Mango, cubed (Fresh ripe mango brings an authentic tropical flavor to your Mango Pie.)
• 1 tbsp Granulated Sugar (Adjust sweetness to taste, depending on your mango ripeness!)
• 1 tbsp Cornstarch (This helps thicken the filling, ensuring a perfect consistency.)
• A pinch Salt (Enhances the overall sweetness of the mangoes.)

Pie Crust

• 340 g All-purpose Flour (Creates a flaky crust, perfect for encasing the filling.)
• 225 g Cold Butter, cubed (Using cold butter is key for a tender, flaky texture.)
• 7 tbsp Ice Water (Keep it icy to ensure your dough stays chilled while mixing.)
• 1 tbsp Apple Cider Vinegar (Adds a subtle tang to the crust and helps maintain its structure.)
• 1 tsp Salt (Essential for balancing flavors in the pie crust.)

Instructions

1. Combine Ingredients: In a food processor, blend the flour with cold butter. Pulse several times to combine, but be cautious not to overmix, as you want that flaky texture!
2. Add Liquids: Pour in the ice water, apple cider vinegar, and the pinch of salt. Pulse again until the dough holds together when pinched.
3. Chill the Dough: Shape the dough into a ball and wrap it tightly in plastic wrap. Let it chill in the refrigerator for about 1 hour.
4. Cook Mango: In a saucepan, add 3/4 of the cubed mango along with a pinch of salt. Cook it for 15 minutes until most of the water evaporates before allowing it to cool for 45 minutes.
5. Mix Filling: In a large bowl, combine all mangoes with granulated sugar and cornstarch after chilling. Toss well to ensure the fruit is evenly coated.
6. Preheat Oven: Set your oven to 350°F (175°C) and place a baking sheet on an oven rack to catch any drips while baking.
7. Roll Dough: Divide the pie dough into two balls, keeping one in the fridge. Roll out the first ball on a lightly floured surface into a 12-inch circle.
8. Form Base: Carefully lift the rolled dough and lay it into a 9-inch pie plate, gently pressing it to shape the bottom and sides.
9. Add Filling: Spoon the prepared mango filling into the dough-lined pie plate, spreading it evenly.
10. Make Topping: Roll out the remaining dough into another 12-inch circle, then slice it into 1-inch wide strips.
11. Create Crust Design: Carefully braid the strips to form a decorative crust on top of the mango filling.
12. Trim Excess: Use kitchen shears or a knife to trim any excess dough from the edges.
13. Bake: Place the pie on the baking sheet and bake in the preheated oven for 1 hour and 15 minutes.
14. Cool Down: Let your mango pie cool at room temperature before serving.

Notes

• Use ripe mangoes for the best flavor and natural sweetness.
• Keep the butter and water cold to achieve a flaky crust.
• The apple cider vinegar helps tenderize the dough without affecting taste.
• Cook the mango filling until water evaporates to avoid soggy crust.
• Allow the pie to cool completely to let the filling set before slicing.

Keywords: Mango pie, fruit pie, homemade pie, flaky crust, tropical dessert, apple cider vinegar crust, braided pie crust