5.0 from 3 votes
Mango Pie
This bright, sweet and fruity tart with a creamy mango custard is the perfect fun dessert for summer! It's an easy recipe to put together in just 20 minutes, and is great to make ahead.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 slices
Calories: 357 kcal
Course:
Dessert
Cuisine:
South American
Ingredients
For the Crust –
- 10-11 Graham crackers
- 5 tablespoons butter melted
- 3 tablespoons granulated sugar
For the Mango Custard –
- 2 ½ cups fresh mango frozen or canned also work
- 14 ounce can sweetened condensed milk
- 3 large eggs + 2 yolks
- 1 teaspoon fresh lemon zest
- 1 teaspoon vanilla extract
Optional garnishes: whipped cream or fresh mango slices
Instructions
- Preheat the oven to 350°F. Set out a food processor. Place the graham crackers in the bowl of the food processor and grind it toin fine crumbs. Then add in the melted butter and sugar. Pulse until the mixture comes together.
- Set out a 9-inch pie pan. Dump the graham cracker mixture into the pie pan. Then use a drinking glass to press the graham cracker crumbs evenly over the bottom and the sides of the pan. Refrigerate the crust while preparing the custard.
- Rinse out the bowl of the food processor. Then add in fresh diced mango, sweetened condensed milk, 3 large eggs + 2 additional egg yolks, 1 teaspoon of lemon zest, and 1 teaspoon of vanilla extract. Purée until very smooth.
- Pour the mixture into the prepared pie crust. *The custard will all fit in a medium to deep dish 9-inch pie pan. However, if your dish is shallow you may not be able to use it all. Fill the pie up to a ¼ inch short of the rim. Place the pie in the center rack of the oven, and bake for 35 to 40 minutes, until the pie is puffed and the center is just barely jiggly.
- Cool the pie on the counter to room temperature. Then move to the refrigerator and refrigerate for at least 4 hours. Once the custard is fully set, cut and serve.
Cup of Yum
Notes
- Canned mango puree is ready to use in place of fresh fruit. Thaw frozen mango chunks before blending them with other ingredients.
- Cover the pie with a layer of plastic wrap and keep it in the fridge for up to 5 days.
- I do not recommend freezing. While the mango custard filling will likely be ok, the graham cracker tart crust won't do well in the freezer.
Nutrition Information
Calories
357kcal
(18%)
Carbohydrates
54g
(18%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
98mg
(33%)
Sodium
225mg
(9%)
Potassium
128mg
(4%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
998IU
(20%)
Vitamin C
19mg
(21%)
Calcium
155mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 357
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 98mg | 33% |
| Sodium | 225mg | 9% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 998IU | 20% |
| Vitamin C | 19mg | 21% |
| Calcium | 155mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.