Mango Pie aka Mango Cream Pie was inspired by a dessert I tried at a Cuban restaurant. It's similar to Key Lime Pie, but flavored with mango, so it's definitely different. Here's an old photo, half lit due to the fact my dog broke one of my lights. I really need to make the pie again and take another photo. It's a good one (the pie, not the photo).
![mango-pie Mango Pie](https://www.cookiemadness.net/wp-content/uploads/2011/05/mango-pie.jpg)
Here's a newer, fancier, photo. It's also a slightly scaled down version of the original filling.
![Mango Cream Pie](https://www.cookiemadness.net/wp-content/uploads/2021/07/Mango-Cream-Pie.jpg)
Mango Nectar
I think the pie at the Cuban restaurant was made with condensed milk. This recipe calls for cream, eggs, butter, and instead of mango, mango nectar. At first I wasn't sure whether mango nectar would pull its weight in terms of mango flavor, but it works perfectly. It has just enough flavor so that you know it's mango. It's not overpoweringly mango, if that makes sense. Maybe it only makes sense to me because I never really liked mango growing up, but now I do.
Photo of Mango Cream
Here's a photo of the mango cream cooling. I was in a hurry so I put it in a large bowl with ice water around it.
![](https://www.cookiemadness.net/wp-content/uploads/2021/07/mango-cream.jpg)
Embellishments
The original recipe doesn't call for whipped cream or caramel sauce, but the whipped cream and caramel sauce make the pie, imho. The filling is very good, but all three tastes and textures together make it perfect, so if you use the recipe, definitely buy some caramel sauce to go with it as well as some extra cream.
![](https://www.cookiemadness.net/wp-content/uploads/2022/06/mango-pie.jpg)
Smaller Mango Pie
I recently made a slightly smaller version using a shallow 9 inch pan. It worked perfectly. For the larger pie, use the recipe in the link. Below is exactly how I made the slightly smaller pie. This seemed to be just enough filling.
Recipe
![](https://www.cookiemadness.net/wp-content/uploads/2011/05/mangopie-300x300.jpg)
Mango Cream Pie
Equipment
- Stove
Ingredients
- 1 9 inch baked pie crust, shallow pastry or graham crust **
- ½ cup sugar 100 grams
- ¼ cup cornstarch, use a scant ¼ cup
- ⅛ teaspoon salt
- 2 large egg yolks
- ⅔ cup heavy cream
- 13.5 oz mango nectar, such as Goya (380 grams or 1 ½ cups plus 3 T.)
- 1 ½ tablespoons butter (21 grams)
- ½ teaspoon vanilla extract
- 2-3 cups sweetened whipped cream for garnishing
- caramel syrup (optional)
Instructions
- Have ready a fully baked and cooled shallow pie crust. I've always used pastry crust, but plan on making this again with a Ritz or Saltine crust. Graham would be good too.
Mango Filling
- In a 3 quart saucepan, combine all the dry ingredients, then stir in the egg yolks and cream until fully blended. Pour in the nectar and stir until blended. Do all of this off heat.
- Put the pan over medium heat and whisk constantly until mixture begins to boil and thicken and big bubbles break the surface. Continue cooking and whisking for a minute or so after the bubbles break.
- Remove from heat and stir in 1 ½ teaspoons butter. Let cool slightly and then stir in the vanilla.
- Cover the filling with plastic wrap and let cool to room temperature. Transfer to the baked pie shell.
- Chill the pie for 8 hours. When ready to serve, pipe sweetened whipped cream around the border. You can garnish with limes as well or decorate however you like. Serve with caramel sauce or some dulce de leche.
Molly says
I love love love mangos. The recipe sounds delicious and I love the way you piped the topping 🙂
Cakelaw says
This looks amazing! I love mangoes so this really appeals to me.
Joyce says
I do love mango and this pie looks really good. Never would have thought of a mango pie.
pumpkinpie says
I thought I hated mangoes until I tried some of the Asian varieties. The Taiwanese and Thai mangoes are my favorite. Philippine mangoes are also fantastic. Try cooking oat groats with coconut milk, then topping with fresh mango for an indulgent breakfast reminiscent of mango sticky rice.
Gloria says
Never tasted a mango, but I like all fruit and most cream pies so I'll bet this would be delicious! Whipped cream and caramel make almost anything taste good! (well, not steak).
Anna says
Lisa, feel free to email whichever recipe you were interested in changing. Using applesauce works in some recipes, but not so well in others. It always changes the texture -- sometimes for the better, sometimes for the worse. It all depends on the recipe.
Sue, thanks for checking out the exciting photo. All those exclamation points were hard to resist, eh?
Jennifer, I had no idea mango was related to poison ivy. Thanks for the info.
Shannon, this was a lot like banana cream pie but with a mango flavored cream. Based on what you wrote, I think you would like it. I normally wouldn't choose mango either, but this pie was really good. Also, I do not have caramel recipe to recommend. I seem to use a different recipe every time. For this pie, I used some Hershey's caramel sauce I found in the refrigerator.
Joe, I'm trying to find that recipe. I've been searching Disney sites for the past 10 minutes and haven't run across the actual recipe.
Pam Shank says
Wow Anna this looks so good. I like mango but have never had a pie.
looks like a wonderful summer dessert
Joe says
Have you tried the Mango Pie from Yak & Yeti in Animal Kingdom? Jeff loves that one and has to have it every time.
Debbie says
That looks like a wonderful pie. I read the recipe and it's not complicated at all. My daughter in law absolutely loves mango so I think I might give this a try and surprise her!!! Thanks!
Mackenzie@The Caramel Cookie says
Mmmm I think this sounds great! Mango is my favorite fruit ever.
Louise says
Besides mango nectar, you can also get mango puree in the freezer case in many supermarkets carrying Hispanic foods. I, too, love mangoes, especially Champagne Mangoes. I always wash them with Veggie Wash, then peel and slice them, instead of the way they usually show you. Here's more than you want to know about the mango plant -- http://web.extension.illinois.edu/macon/palette/080203.html My Cuban cookbooks have lots of recipes with mango like mango fool, but no pie. David Leibovitz has an interesting Tropical Tiramisu including mango, but Fuzz probably wouldn't like it as it has coconut.
Shannon says
I love mangoes, but have never had mango pie (or any mango-baked-goods, really). This sounds really good. Is it like banana cream pie, but with mango?
Also, do you have a good recipe for homemade caramel sauce that would go well with this?
Jennifer says
I love mango, but I can see why others might not. It's got a bit of a peppery flavor to it, I think. For awhile I thought I was allergic to mango, because after eating it a couple of times, I had a weird itchy feeling in my throat. I researched it, though, and found out that the mango is related to poison ivy! The outside of the mango can have poison-ivy like oils on it, so now I wash them really, really well before I slice them.
Sue says
Mango isn't a flavor I'm wild about either. Nice that you got just a taste of the restaurant version to spur you on to try your hand at it at home.
BTW, I just had to click over to see the enticing photo of the pie, or was it exciting!? haha!
Time to get to the gym b/4 the day totally gets away from me!
Lisa says
Hi Anna, I just recently stumbled upon your site and have been hooked ever since! I love looking through all the baking delights you've made over the past years 🙂 Anyways, I have some questions to ask you about baking cookies. I'm quite a health-conscious person so I tend to steer away from using fattening items to bake (kinda impossible, i know). I usually substitute applesauce for oil and add very little sugar and lesser butter than required in recipes. I was wondering if its possible to reduce 1 cup of sugar to 1/4 cup of sugar in a cookie recipe? Would it affect the texture of the cookie etc.? Thanks in advance, looking forward to your reply 🙂