Mango Pie Magic Recipe

Introduction

Mango Pie Magic is a delightful tropical dessert featuring a tender, flaky crust filled with sweet, luscious mangoes. This pie is perfect for showcasing fresh ripe mangoes in a comforting and visually stunning way. Whether served warm or at room temperature, it’s sure to impress.

Ingredients

• 1 kg Mango, cubed
• 1 tbsp Granulated Sugar
• 1 tbsp Cornstarch
• A pinch Salt
• 340 g 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, but avoid overmixing to maintain a flaky texture.
2. Step 2: Add ice water, apple cider vinegar, and a pinch of salt. Pulse until the dough holds together when pressed.
3. Step 3: Shape the dough into a ball, wrap tightly 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. Toss gently to coat evenly.
6. Step 6: Preheat your oven to 350°F (175°C) and place a baking sheet on a 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: Carefully lift the dough and line a 9-inch pie plate, gently pressing to fit bottom and sides.
9. Step 9: Spoon the mango filling evenly into the crust-lined pie plate.
10. Step 10: Roll out the remaining dough into a 12-inch circle and cut into 1-inch wide strips.
11. Step 11: Braid the strips to create a decorative top crust over the mango filling.
12. Step 12: Trim any excess dough from the edges with kitchen shears or a knife.
13. Step 13: Place the pie on the prepared baking sheet and bake for 1 hour and 15 minutes.
14. Step 14: Allow the pie to cool to room temperature before serving.

Tips & Variations

• Use very ripe mangoes for the best natural sweetness and flavor.
• For a richer crust, you can substitute some of the cold butter with shortening.
• Add a teaspoon of lemon or lime juice to the filling to enhance the mango’s brightness.
• Try sprinkling a little cinnamon or cardamom into the filling for a subtle spice twist.

Storage

Store leftover mango pie covered loosely with foil or plastic wrap in the refrigerator for up to 3 days. Reheat slices gently in a warm oven or enjoy cold. The crust may soften slightly after refrigeration but can be crisped by reheating briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango for this pie?

Frozen mango can be used if fresh mango isn’t available, but make sure to thaw and drain excess liquid to avoid a soggy crust.

How can I tell when the pie is done baking?

The crust should be golden brown and the filling bubbly around the edges. A toothpick inserted into the filling should come out clean.

Mango Pie Magic Recipe

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★★★★★

4.6 from 85 reviews

This Mango Pie Magic recipe features a flaky, tender crust filled with a luscious, thickened mango filling made from fresh ripe mangoes. Combining sweet and tangy flavors, this tropical dessert is perfect for any occasion, showcasing a beautiful braided crust and a perfectly cooked mango filling that balances sweetness and texture.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: International

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 Flour (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 (This adds a subtle tang to the crust and helps it 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, sweet mangoes for the best flavor and aroma in your pie.
• Keep the butter and water cold to ensure a flaky crust.
• Do not overwork the dough to maintain its tenderness and flakiness.
• Cooking part of the mango helps reduce excess moisture and intensifies the flavor.
• Allow the pie to cool completely for the filling to set properly before slicing.

Keywords: Mango pie, tropical dessert, flaky crust, homemade pie, mango filling, baked pie, fruit pie