Mango Pie with a Coconut Crust
This unique Mango Pie is rich and tangy with a chewy coconut crust that’s the perfect base for a vibrant custard that makes up the pie filling.
Why am I bringing you a mango pie in what seems to be the dead of winter? Well, because I need an escape. This winter is bringing me down and I am creating spring and summer in my kitchen. Remember these lemon ricotta pancakes from two weeks ago? Or this browned butter Meyer lemon cake? They are all great ways to get your spring baking underway along with this fun mango pie with a coconut crust.
The recipe for this mango pie came into my inbox on a snowy day at work from the NYTimes. I saw it, ooooed and gooed and immediately made a list of what I needed to make it at home. I grabbed the ingredients and made it that same night. I am SO SO glad I did as I’ve now made this recipe twice.
I grew up with a mango tree in my backyard and have always loved fresh mangoes. However, I’ve never really experimented baking with mangoes beyond this coconut mango mousse (a no-bake recipe) I made a few years ago. So I was excited to try this recipe.
This mango pie sits on a crunchy coconut crust, from my famous chocolate coconut tart, bringing in another favorite tropical flavor to the pie. The filling is rich and tangy with the addition of cream cheese and whipped cream. The chewy coconut crust is the perfect base for this vibrant custard that makes up the pie filling. It is seriously one of the best pies I’ve made and tropical bliss.
Just imagine yourself sitting on the beach with a slice of a tropical pie and you will escape for a few minutes this winter.
Is it Spring yet??
FOR THE CRUST:
- ½ cup unsweetened coconut flakes
- 1 1/2 cups almond meal/flour
- 1/4 teaspoon ground cardamon
- ¼ teaspoon salt
- 2 tablespoons coconut oil
- 2 tablespoons honey, maple syrup or agave syrup
For the Filling:
- ¾ cup cold water
- ½ cup granulated sugar
- 2 tablespoons plus ¼ teaspoon powdered gelatin (2 ½ packages)
- ½ cup heavy whipping cream, chilled
- 3 ¼ cups mango puree, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 large pinch sea salt
To make Crust:
- Heat oven to 350 degrees F. In the bowl of a food processor, combine the coconut flakes, almond meal , cardamon and salt. Pulse to combine. In a small container, melt the coconut oil and maple syrup together. Pour into the food processor and pulse until well mixed.
- Press the crust into the bottom and sides of a 9-inch tart pan. Use the flat bottom of a cup to press hard.
- Bake crust in heated oven for 10-12 minutes until golden and firm. Remove from oven and let cool completely.
To make the Filling:
- In a large bowl, place the cold water. Mix ¼ cup of the sugar and gelatin together and sprinkle them over the surface of the cold water. Let sit for a few minutes to bloom.
- While that blooms, whip the cream and remaining ¼ cup granulated sugar together until stiff peaks form. Set aside.
- In a small saucepan set over medium-low heat, warm up 1 cup of the mango puree. Do not bring to a boil. The mixture just needs to warm slightly about 2-3 minutes on medium heat. Pour the warmed mango puree over the gelatin mixture in the large bowl. Whisk until well combined. The gelatin should dissolve completely into the mango puree. Slowly whisk in the remaining mango puree. At this point, use an electric mixer with the beater attachment to beat on medium speed to combine well.
- In a separate medium bowl and using a rubber spatula, beat the medium cream cheese until it is soft and smooth. Add the cream cheese to the mango mixture along with the pinch of sea salt. Mix on medium speed to combine. (If you have an immersion blender, use it to blend until completely smooth. You can also use a blender. However, you can just mix well with an electric mixer.)
- Use a spatula to gently fold about ¼ of the mango mixture into the whipped cream. Then fold that into the larger amount of mixture until no streaks remain.
- Pour the custard into the prepared crust, spreading evenly to smooth the top. NOTE: You will have more custard than you will need for 1 9-inch pie. If you like, you can pour the rest into a ramekin and let set overnight or you can make another pie crust.
- Refrigerate for at least 5 hours or preferably overnight until firm and chilled. Serve chilled.
Pie filling adapted from NYTimes
- You will have more custard than you will need for 1 9-inch pie. If you like, you can pour the rest into a ramekin and let set overnight or you can double the pie crust recipe above to make two pies.
- Pictured, I used a deep 9-inch tart pan that fit all the custard filling.