If you need a go-to pie recipe for the summer, this Creamy Mango Pie is IT. A homemade graham cracker crust is topped with a fresh mango custard filling, pillowy whipped cream and toasted flaked coconut for the ultimate dessert worthy of any occasion.
Holy cow, you guys. This pie is everything I’ve ever wanted in a pie and then some. Sweet, cookie-like graham cracker crust? Check. Creamy fresh mango filling? Check. Mountains of homemade whipped cream and crunchy toasty coconut flakes? Check check.
Creamy Mango Pie
I cannot stress enough how much you need to make this creamy mango pie this summer. The layer of mango custard is INSANE, and the whole thing is easy to make — and this is coming from someone who is often afraid to make pies and cakes (I’m just not very good at the assembly). This pie is different: Every component is simple to prepare and the whole thing comes together without a fuss. The hardest part of the entire recipe is not eating the entire pie in one sitting. I speak from experience.
The inspiration for this recipe comes from a single image of mango pie I saw in an email newsletter the other week. I’d never before heard of such a thing, and I just couldn’t shake it. As a self-professed mango fanatic and a lover of pie, I just knew the combination of the two needed to be in my life and, subsequently, yours. So I did all of my research on mango pie and landed upon this custard-like variation.
But I couldn’t just stop there. Because the idea of a mango pie without some sort of creamy whipped topping just made me sad, I decided to go big or go home here for you guys. I hope you agree — this pie was made to be ultra-creamy.
How to Make Mango Pie
So, how do you make this pie, exactly? Let’s start with a sweet graham cracker crust. I made a homemade graham cracker crust that is easy-peasy — but between you and me? A store-bought graham cracker crust would work just fine, too. It is summer, after all, and the living should be easy.
Once the crust is done, let’s make the mango filling! Combine egg yolks, sweetened condensed milk, mango puree (basically blended mango) and lime juice. Bake it until it’s set, then cool and refrigerate. It’s essentially the same concept as a Key lime pie, but with MANGO. I’m here for it.
Finally, let’s top everything off with a mondo amount of whipped cream because we can. And some toasted coconut for good measure. Then, we devour.
Tips for the Best Mango Pie
To cap off this love letter to the creamy mango pie, here are a few tips for baking your best-ever pie:
1. If you think you can make it a no-bake graham cracker crust, my friend, you are correct. You don’t NEED to prebake the crust — just stick it in the fridge or freezer until it’s set before adding the mango filling. That being said, I like to pop my graham cracker crust in the oven for a few minutes to ensure it will hold up to any filling I put in it. The baking solidifies the crust so that it’s more cookie-like than crumbly. In conclusion, either way works — you do you!
2. Allegedly you can find mango puree in grocery stores, and if you’re one of the lucky ones who can find it, good for you! For the rest of us, blending fresh or frozen mango chunks in a high-speed blender works just as well. If you’re using frozen, be sure to let the blended mixture warm up a bit before adding it to the filling mixture.
3. Add the whipped cream topping just before you’re ready to serve the pie. It will hold up fine for a day or two covered in the fridge, but for best results, it’s best to leave the whipped cream off until right before you serve.
I’m already dreaming up other creamy fruit pies to make in the future (strawberry? orange?? passionfruit???) but for now, I’m going to just sit and enjoy this creamy mango pie down to the last crumb. Highly suggest you do the same.
Creamy Mango Pie
Ingredients
For the graham cracker crust:
- 12 sheets graham crackers, finely crushed (about 1 ½ cups crumbs)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the mango filling:
- 4 egg yolks
- 14 ounces sweetened condensed milk
- ¾ cup fresh mango puree, see notes
- 2 tablespoons lime juice
For the whipped cream topping:
- 2 cups heavy cream, cold
- ⅓ cup granulated sugar
- 1 cup unsweetened coconut flakes, toasted (see notes)
Instructions
- Heat oven to 350°F. In a large bowl, stir graham cracker crumbs, 1/3 cup sugar and butter until well combined. Firmly press mixture evenly into bottom and up sides of 9-inch pie plate. Bake 8-10 minutes until lightly browned. Cool completely on a cooling rack. Reduce oven temperature to 325°F.
- In a separate large bowl using an electric hand mixer on high speed, beat egg yolks 3-4 minutes until thick, creamy and pale yellow. Add sweetened condensed milk; beat on medium-high speed another 2 minutes. Stir in mango puree and lime juice until well combined.
- Pour and spread mango mixture evenly into bottom of fully cooled crust. Bake 25-30 minutes until center of mango mixture is just set. If crust is getting too brown, cover edges with foil.
- Transfer pie to cooling rack to cool completely, about 1 hour. Cover and refrigerate.
- Just before serving, make the whipped cream topping: In a large bowl using an electric hand mixer on high speed, beat heavy cream and 1/3 cup sugar until stiff peaks form. Spread whipped cream evenly over top of pie. Sprinkle with toasted coconut.
Notes
- *To make mango puree, blend peeled and chopped fresh or frozen mango until smooth. If frozen, let mango puree come to room temperature before using.
- **To toast coconut flakes: Heat oven to 350°F. Spread coconut flakes evenly on rimmed baking sheet. Toast in oven 3-5 minutes, stirring every 2 minutes, until lightly browned.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!P.S. Dreaming of more pies? Here are a few faves:
Ginger Plum Pie
Blackberry Black Bottom Pie
No-Bake French Silk Oreo Pie
Salted Caramel Peanut Butter Cream Pie
Mini Iced Oatmeal Cookie Apple Pies
I’m still loving your recipes! I like that I can always rely on your techniques and easy to follow instructions. Thanks again for sharing so many great recipes and tips; they make me look like an expert cook!
Happy Easter, and keep on being great!
Hi Patricia! This means so much, thank you! We’re so glad the recipes feel reliable and easy to follow, that’s always the goal. I especially love that they help you look like an expert cook…mission accomplished! Happy Easter to you as well, and happy baking! ~gvd team
Hi! I just tried this recipe and it tastes amazing! I did half sweetened condensed milk and half coconut milk. The pie didn’t seem to set and was a slop like texture when I cut into it. Any advice on what happened and how I can fix it? Was it because I changed the recipe a bit? Thanks!!
Hmm, that is a bummer Sara. I don’t see why 4 egg yolks wouldn’t set 7 ounces of coconut milk + 7oz sweetened condensed + 3/4 cup mango puree (not juice), but I have not tried it in this particular recipe. I would be more inclined to look at the bake time or temperature. If you want to try again, add another egg yolk and then really check the doneness of your custard during baking. It should jiggle like cheesecake when it is done (cohesively in one solid movement) and not rippling like liquid. ~Lindsey
I’m an 82 year old guy that can hardly get around. I have taken a like to baking pies. The neighbors love me! Last year I made a Cranberry/lemon meringue pie that was a hit. I love mangos and wondered how it would be? I’m going to try your recipe ? thankyou.
Hi Nathan! I just love that you’ve taken to baking pies, your neighbors are very lucky to have you sharing them. A cranberry/lemon meringue pie sounds incredible! Since you already love mangos, I think you’ll really enjoy this recipe. I hope it becomes another neighborhood favorite for you. Please let me know how it goes, we’d love to hear! ~gvd team
I made this recipe yesterday and loved the texture, crust and whipped cream with toasted coconut! Everyone that ate it felt like it was 1. Too sweet and 2. Not enough Mango taste. Wondering if anyone tried the 50/50 split with Evaporated Milk and how it turned out? Secondly, what about adding a thin layer of cut mango on the bottom and then adding the filling overtop? Would the moisture in the mango make the graham cracker too soft? Would love suggestions.
Hey Wendy! I’m the new(ish) owner of GVD and I haven’t tried this recipe personally but I am a professional pastry chef and I agree that this recipe feels a little sweet for my tastes as well. If you are up for experimentation, you can try sweetening the mango puree yourself (because that is a huge variable) and using either evaporated milk or coconut milk in place of the condensed milk. 4 yolks +baking should be enough to thicken the custard even with additional moisture. Fresh mangoes will make soften the graham cracker crust, so my recommendation is to slice or dice them and place them on top of the cooled, set custard but before the whipped cream. Happy baking! ~Lindsey
This sounds so delicious and yet easy to make. And where I live is mango season and some of the best. ? Is there anything else I can use in place of a pie dish? Can I use a 9” springform pan? Thabk you ?
Hi Nargess! Yes, a 9” springform pan should work just fine! The sides may be a bit taller, so just keep an eye on bake time, but structurally, it’ll hold up great. And lucky you: this pie was made for mango season, I’m so jealous! Happy baking! ~gvd team
Thabk you so much. This will be my weekend project. And I don’t know why everything I’ve written in my comment is with a ?? ?????? btw mangos in Thailand ?? thank you again x
Hi Nargess! Sometimes it shows that way in browsers with text styles or emojis, but I know they’re not question marks! Mangoes in Thailand is the absolute dream! Enjoy, enjoy, enjoy! ~gvd team
This was great and very easy even for an amateur like me! I used an Indian brand (SWAD) of canned purée with no sugar added and the So Delicious coconut whipped cream to top it. Wondering if this could be made with Evaporated Milk instead of Condensed, or even 50-50 to cut some of the sweetness?
Hi Amit! This is the new owner, and I haven’t tested this recipe personally, but I am a professional pastry chef and I agree using evaporated milk to cut the sweetness would be desirable. I looked over the recipe and am not sure 4 egg yolks would be enough to set both a 1:1 substitution of evaporated milk and the puree, but I think it is worth a shot! 50-50 would definitely still set. Happy baking! ~Lindsey
Really good.
Hi Erin! Love that! Thanks for letting us know! ~gvd team