Mango Pie Recipe

When Hrishikesh Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving and an Indian potluck. “Out of that cultural mash-up, my mom started making this mango pie,” he said. She’d gotten the idea from other Indian aunties in the States, but their versions weren’t as good. “They weren’t making it with the best kind of mango,” Hirway explained. “The Alphonsos have a stronger, more intense flavor.” That Alphonso flavor shines as brilliantly as the pie’s bright filling, made tangy and rich with the addition of cream cheese and whipped cream. And the salty, crumbly graham cracker crust is the perfect foundation for the golden cloud of custard that sits atop it. It’s so satisfying that youll catch yourself cutting sliver after mouthwatering sliver of pie. —Samin Nosrat

Summer Mango Pie

Creamy and perfectly smooth using fresh mango over a Graham cracker crust.

Prep: 10min

Total: 42min

Serving Size: 1

Nutrition Facts: calories 630 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 30 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, Saturated Fat 15 grams saturated fat, servingSize 1, Sodium 498 milligrams sodium, Sugar 56 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 16 grams unsaturated fat

Ingredients:

• For the crust:
• 10 graham crackers (150 grams) (10 x 2-inch size crackers) or British digestive biscuits
• -or- 1 store bought 9-inch/23-cm Graham cracker crust
• 5 tablespoons (64 grams) unsalted butter, melted
• 2 tablespoons granulated sugar
• For the filling:
• 4 cups (453 grams) fresh mango puree *see note
• 1 ¼ (14 ounces/396 grams) sweetened condensed milk
• 5 large egg yolks, room temperature
• ¼ teaspoon orange zest

Instruction:

1. Preheat oven to 350°F/177°C.
2. To make the crust (if using prepared crust, skip this step):
3. Add the crackers or biscuits and sugar to a food processor. Pulse until they are finely crumbled. With the processor running, drizzle in the melted butter until evenly coated with butter. If you don’t have a food processor, add the crackers and sugar to a large ziptop bag and crush them with a pan or rolling pin. Transfer to a mixing bowl and add the melted butter. Mix well.
4. Place a 9-inch (23 cm) removable bottomed, fluted tart pan on a baking sheet (this will help easily clean up any stray crumbs and make the tart easy to move in and out of the oven). Spread the crumbs evenly in the pan, then use a small flat bottomed cup or bowl to press the crust as firmly as you can into an even layer on the bottom and up the sides. Bake for 10 minutes, remove and allow to cool. Keep the oven on.
5. To make the filling:Add the mango to a blender (or Nutribullet) and blend until you get a smooth puree. A food processor will not make the puree smooth. To a mixing bowl add the purred mango, sweetened condensed milk, egg yolks and orange zest, whisk well to combine. Pour over the cooled crust and spread into an even layer.
6. Bake for 18-22 minutes, until the top is set. If you shake the pan slightly, it will jiggle a little in the center, that is fine. Remove from the oven and place on a cooling rack for 2 hours. Once cooled, refrigerate for 3-4 hours.

Mango Pie

Crystallized ginger lends the mango filling a sweet, peppery bite.

Yield: 12 servings (serving size: 1 wedge)

Nutrition Facts: calories 274 calories, Carbohydrate 46.1 g, Cholesterol 15 mg, Fat 9.1 g, Fiber 1.8 g, Protein 3.1 g, Saturated Fat 4.4 g, servingSize None, Sodium 146 mg, Sugar None, Trans Fat None, unSaturated Fat None

Ingredients:

• Crust:
• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• 5 tablespoons chilled butter, cut into small pieces
• 3 tablespoons vegetable shortening, chilled
• 10 tablespoons ice water
• Cooking spray
• Filling:
• ⅔ cup packed brown sugar
• 3 tablespoons cornstarch
• 4 ½ cups (1/2-inch-thick) mango wedges (about 4 medium)
• 1 tablespoon chilled butter, cut into small pieces
• Topping:
• 1 ½ teaspoons fat-free milk
• 2 tablespoons chopped crystallized ginger
• 1 tablespoon granulated sugar

Instruction:

1. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk. Cut in 5 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add water, stirring just until moist. Divide dough into two equal portions. Gently press each portion into a 4-inch circle on a sheet of plastic wrap; cover. Chill 30 minutes.
2. Preheat oven to 425°.
3. Unwrap dough; place 1 portion chilled dough on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate coated with cooking spray.
4. To prepare filling, combine 2/3 cup brown sugar and cornstarch in a large bowl, stirring well with a whisk. Add mango; toss to coat. Add mango mixture to prepared pie plate; sprinkle evenly with 1 tablespoon butter.
5. Unwrap dough; place remaining chilled dough portion on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough over mango mixture. Press edges of dough together. Fold edges under; flute. Cut several slits in top of dough to allow steam to escape.
6. To prepare topping, brush top of dough with milk. Combine ginger and granulated sugar; sprinkle evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 20 minutes. Reduce oven temperature to 375°; bake an additional 30 minutes or until pie is golden brown. Cool completely on a wire rack.

Mango Pie

This 2-layered summery mango pie combines a healthy pie crust with a light and creamy dairy-free mango cream filling, all topped off with a fruity jelly. The mango tart is gluten-free, dairy-free, egg-free, refined-sugar-free, and vegan!

Prep: 20min

Total: 55min

Serving Size: 1 serving

Nutrition Facts: calories 208 kcal, Carbohydrate 31 g, Protein 5.7 g, Fat 6.5 g, Sugar 20.6 g, Fiber 3.2 g, servingSize 1 serving

Ingredients:

• 1.75 oz nuts or seeds (of choice)
• 1 cup granola or rolled oats ((gluten-free if needed))
• 5 oz soft dates (pitted)
• 12.3 oz silken tofu ((see notes for a soy-free version))
• 1 1/2 cups ripe mango (cubed)
• 1/4 cup maple syrup
• 4 tbsp cornstarch (or arrowroot flour)
• 2-3 tbsp lime juice (or lemon juice)
• 1 tsp vanilla extract
• 1 1/2 tbsp coconut oil ((see notes))
• 1/8-1/4 tsp turmeric ((optional))
• 2/3 cup mango puree
• 1/4 cup water
• 1 1/2 tbsp lime juice (or lemon juice)
• 1/4 tsp pure agar powder ((see notes))
• 1 pinch of turmeric powder

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘You can watch the video in the post for visual instructions.Check the recipe notes below for a soy-free no-bake version! For both versions, I recommend using a scale and to measure the ingredients in grams.’, ‘name’: ‘You can watch the video in the post for visual instructions.Check the recipe notes below for a soy-free no-bake version! For both versions, I recommend using a scale and to measure the ingredients in grams.’, ‘url’: ‘https://elavegan.com/mango-pie/#wprm-recipe-7596-step-0-0’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘Crust’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘First, oil/grease an 8-inch pie pan or tart pan and preheat your oven to 360 °F (180 °C).’, ‘name’: ‘First, oil/grease an 8-inch pie pan or tart pan and preheat your oven to 360 °F (180 °C).’, ‘url’: ‘https://elavegan.com/mango-pie/#wprm-recipe-7596-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Process all crust ingredients in a food processor. Start with the nuts (or seeds) and granola (or oats), then add the dates. Process until the mixture sticks together when you press it between your fingers. If it’s too dry, add more dates, if it’s too sticky, add more oats/granola.’, ‘name’: ‘Process all crust ingredients in a food processor. Start with the nuts (or seeds) and granola (or oats), then add the dates. Process until the mixture sticks together when you press it between your fingers. If it’s too dry, add more dates, if it’s too sticky, add more oats/granola.’, ‘url’: ‘https://elavegan.com/mango-pie/#wprm-recipe-7596-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Press the crust evenly into the bottom of the pie/tart pan and up the sides. Set aside.’, ‘name’: ‘Press the crust evenly into the bottom of the pie/tart pan and up the sides. Set aside.’, ‘url’: ‘https://elavegan.com/mango-pie/#wprm-recipe-7596-step-1-2’}]}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘Mango Cream Layer’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Next, process all mango cream layer ingredients in a food processor or blender until completely smooth and creamy. Pour the cream into the pan and spread it evenly.’, ‘name’: ‘Next, process all mango cream layer ingredients in a food processor or blender until completely smooth and creamy. Pour the cream into the pan and spread it evenly.’, ‘url’: ‘https://elavegan.com/mango-pie/#wprm-recipe-7596-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake in the oven for about 35 minutes. Depending on your oven, it might take a few minutes less or more.’, ‘name’: ‘Bake in the oven for about 35 minutes. Depending on your oven, it might take a few minutes less or more.’, ‘url’: ‘https://elavegan.com/mango-pie/#wprm-recipe-7596-step-2-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Turn off the oven and let the pie cool at room temperature until it isn’t hot anymore. Then transfer it to the fridge to set. To speed up the process, you can freeze it for about 30 minutes.’, ‘name’: ‘Turn off the oven and let the pie cool at room temperature until it isn’t hot anymore. Then transfer it to the fridge to set. To speed up the process, you can freeze it for about 30 minutes.’, ‘url’: ‘https://elavegan.com/mango-pie/#wprm-recipe-7596-step-2-2’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘Jelly Layer’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘For the jelly layer, pour water into a saucepan or skillet, add agar powder and turmeric and bring it to a boil. Stir until the agar powder is dissolved.’, ‘name’: ‘For the jelly layer, pour water into a saucepan or skillet, add agar powder and turmeric and bring it to a boil. Stir until the agar powder is dissolved.’, ‘url’: ‘https://elavegan.com/mango-pie/#wprm-recipe-7596-step-3-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add lime juice and mango purée, stirring constantly.’, ‘name’: ‘Add lime juice and mango purée, stirring constantly.’, ‘url’: ‘https://elavegan.com/mango-pie/#wprm-recipe-7596-step-3-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Next, strain the mixture through a fine-meshed sieve into a medium-sized bowl.’, ‘name’: ‘Next, strain the mixture through a fine-meshed sieve into a medium-sized bowl.’, ‘url’: ‘https://elavegan.com/mango-pie/#wprm-recipe-7596-step-3-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Finally, pour the mixture over the mango pie, spread it evenly by slightly tilting the cake to all sides, and transfer the pan to the fridge to set.’, ‘name’: ‘Finally, pour the mixture over the mango pie, spread it evenly by slightly tilting the cake to all sides, and transfer the pan to the fridge to set.’, ‘url’: ‘https://elavegan.com/mango-pie/#wprm-recipe-7596-step-3-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Slice and enjoy! Store leftovers in the fridge for up to 5 days.’, ‘name’: ‘Slice and enjoy! Store leftovers in the fridge for up to 5 days.’, ‘url’: ‘https://elavegan.com/mango-pie/#wprm-recipe-7596-step-3-4’}]}

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