That moment when you bite into the most perfectly ripe mango and it blows your mind. There’s really no fruit like it. Very few fruits blow minds. It’s a fact. Researched by me.
This show-stopping pie has sweet coconut mixed into the graham crackers for the toasty crust, and the filling is reminiscent of Key lime pie with a creamy but intensely fruity flavor. The fluffy topper is a Swiss meringue (which just means the sugar is cooked into the egg whites before whipping) which makes it more stable and easy to pipe or swirl with the back of a spoon into delectable designs. Can’t stop, won’t stop!!
Also this pie will win your Thanksgiving Pie-Off! Hands down!
Look for mango puree in the health food section of your grocery store or make your own by blending fresh or frozen mango with a little water, then straining it through a fine-mesh sieve.
- 12 graham cracker sheets
- 3 tbsp confectioners' sugar
- ½ cup sweetened shredded coconut
- 6 tbsp butter, melted
- 4 eggs, separated
- 1 14-oz can sweetened condensed milk
- ¾ cup pure mango puree
- 2 tbsp fresh lime juice
- 1 cup granulated sugar
- Pinch of salt
- To make crust, heat oven to 325°F. Pulse crackers, confectioners' sugar and coconut in a food processor until finely ground. Add butter and blend. Press mixture firmly into bottom and up sides of a 9-inch pie pan. Bake until lightly browned, 12 to 15 min. Crust can be stored for up to 1 day, loosely covered with foil.
- For filling: Beat egg yolks until thick and light in color, about 4 min. Stir in sweetened condensed milk, mixing another 2 min. Stir in mango puree and lime juice. Pour mixture into crust and bake at 325°F until just set in the center when gently shaken, about 30 min. Cool pie completely and refrigerate before topping.
- For meringue topping: Whisk together egg whites, granulated sugar and salt in a mixing bowl over a pan of simmering water. When sugar is dissolved and mixture is hot to the touch, remove from heat and whip until firm peaks form, about 12 min. Transfer mixture to a piping bag fitted with a #826 large open-star tip and pipe onto chilled pie. Set under a broiler until just toasted. Top with extra coconut.
Recipe Tara Bench
Food Styling Sara Neumeier
Prop Styling Cindy De Prima
Photography Maura McEvoy
Originally published in Ladies’ Home Journal Oct 2011