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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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/mango-pie-magic-recipe-2/