Mango Pie Recipe (Pastel de Mango)
This easy Mango Pie consists of a buttery crust filled with a thick and creamy mango filling. Perfect for mango lovers. Mango Pie is a traditional dessert from the Atlantic region of Colombia.
- 2 cups graham crackers crumbs
- 1/4 cup brown sugar
- 6 tablespoons unsalted butter (melted)
- 1/4 cup of sugar
- 1 cup mango, diced (of mango pulp or juice concentrate)
- 4 eggs
- 3 tablespoon of heavy cream
- 1/2 cup sweet condensed milk
- Preheat oven to 350°F.
- Place crackers and sugar in a food processor until the graham crackers are finely ground.
- Add butter and process until well combined. Press the mixture into a 9-inch pie pan.
- Bake crust until deep golden brown, about 10 minutes and set aside.
- Using an electric mixer combine the sugar and the mango pulp in a bowl and mix until the sugar is dissolved.
- Add the eggs and continue mixing for 2 minutes. Add the condensed milk and keep mixing for about one minute more.
- Pre-heat oven to 350F. Pour the mango filling into the pre-baked crust.
- Bake for about 20 minutes. Remove from oven and let it cool down. Place in a pie plate and serve.
Mango is a very popular fruit in Colombia and we eat them fresh, often right from the trees! We use them to make traditional Colombian food like mango juice, mango sauce, salads and desserts, such as mango flan, mango popsicles (paletas), cakes, and jams, among others.
Ingredients for Mango Pie
Pie crust: you can use store-bought pie crust to make this mango pie, but I like using my homemade graham crust. It’s buttery and it goes perfect with creamy mango filling.
Mango: you can make your own pulp with fresh mangoes, but if you don't find ripe mango just use frozen pulp. Sweet condensed milk and heavy cream: these two ingredients give the pie a delicious sweet flavor and a great creamy texture. The whole method, directions and tips are in the method card below.
Expert Tips and Tricks
After the mango pie cools to room temperature, it should be refrigerated for at least 3 hours.
It helps the filling to finish setting up properly. You can top this mango pie with whipped cream, meringue or serve with vanilla or coconut ice cream on the side. In the backyard of my paternal grandmother's house were about four mango trees.
I wasn't as close to her as I was to my mom's mother, Mamita, but one of the things I enjoyed doing when I visited her was picking mangoes off the trees with a long wooden pole and eating them sprinkled with lime juice and salt. If you have never eat en green mangoes that way, you have to try it asap!
It is a delicious treat and it is a Colombian street food staple. This mango pie method is traditionally made with pie crust, but I prefer making mine with graham cracker crust.
Feel free to use your favorite pie crust for this recipe, and you can use frozen pulp for the filling if you don't find fresh ripe mangoes. This pie is great for parties, picnics, and any family dinner you want to make that much more special.
Storage Instructions
Store in the fridge covered with plastic wrap or aluminum foil. Mango Pie will keep in the fridge for up to 3 days.
Mango Pie Recipe (Pastel de Mango)
- 2 cups graham crackers crumbs - 6 tablespoons unsalted butter melted
- 1 cup mango, diced of mango pulp or juice concentrate - 3 tablespoon of heavy cream
- ½ cup sweet condensed milk - Place crackers and sugar in a food processor until the graham crackers are finely ground. - Add butter and process until well combined.
Press the mixture into a 9-inch pie pan. - Bake crust until deep golden brown, about 10 minutes and set aside.
- Using an electric mixer combine the sugar and the mango pulp in a bowl and mix until the sugar is dissolved. - Add the eggs and continue mixing for 2 minutes. Add the condensed milk and keep mixing for about one minute more.
Pour the mango filling into the pre-baked crust. - Bake for about 20 minutes.
Remove from oven and let it cool down. Place in a pie plate and serve.