This impressive Coconut Mango Pie has crazy delicious mango flavor, creamy texture, and a graham cracker coconut crust. It’s a simple 10-ingredient pie you can make-ahead for entertaining and feeding a crowd!
For multiple years now, this coconut mango custard pie has won my friend's (very competitive!) family Thanksgiving pie-making contest.
I shared it with her a few years back, and it now holds the title of the best pie she has ever made!
Like a key lime pie, this mango pie recipe is a custard made of eggs, fruit juice or puree, and sweetened condensed milk (in the place of a custard's usual cream/milk and sugar). However, the filling gets cooked in the crust like a more traditional pecan pie or pumpkin pie.
A baked custard pie can feel curdled on your tongue if the recipe isn't just perfect, but this recipe is tried and true!
Plus, I'm sharing all my top tips and troubleshooting advice to make the crust, filling, and meringue topping nearly foolproof to make.
Why you'll love this recipe
In the summertime, I often make this mango pie recipe for backyard barbecues and picnics because it's SO impressive and feeds a crowd! And, like my No-Bake Lemon Icebox Pie and Fruit and Cream Icebox Cake with Mango and Raspberries, it's the perfect make-ahead treat.
Let me tell you more:
- Full of tropical flavor: Can it get more tropical than mango and coconut? The creamy, intensely fruity filling pairs perfectly with the toasted coconut graham cracker crust.
- Simple and easy: I love an easy recipe that creates a professional, bakery-style dessert like this pie. You'll only need 10 simple ingredients and will feel like a pro when your guests see how amazing it turns out.
- Make-ahead dessert: This dense, luscious custard pie will need some time to chill in fridge before you serve it, making it a great make-ahead option for special events.
- Gorgeous meringue topping: The fluffy toasted topping is a Swiss meringue (the sugar is cooked into the egg whites before being whipped in the Swiss style). It's a very stable and easy-to-pipe meringue for bakers of any level.
Jump to:
This pie really did blow my mind! Yummy and perfect for summer.
- Brittany
Ingredients
You'll only need 10 ingredients to make this mango custard pie. Here's a few tips to help you select everything you'll need. See recipe card for quantities.
- Graham cracker sheets: You can replace the graham crackers with digestive biscuits, shortbread, or even Golden Oreos, if desired. You'll need about 6 ounces (1 ½ cups) cracker/cookie crumbs for the crust.
- Confectioners' sugar
- Sweetened shredded coconut: Can be found on the baking aisle of your local grocery store. To reduce the sweetness of the pie, use unsweetened shredded coconut, if preferred.
- Salted butter
- Large eggs: The eggs will need to be separated. Keep the yolks at room temperature and refrigerate the whites until you need them.
- Sweetened condensed milk: This recipe calls for sweetened condensed milk, NOT evaporated milk. Sweetened condensed milk is much thicker and sweeter, giving the baked filling a sweet, silky-smooth texture.
- Mango puree: It's best to use store-bought mango puree or nectar because it is more flavorful (concentrated). Check my tips below for how to buy or make the best mango puree.
- Fresh lime juice: You can use the juice of regular Persian limes or key limes. Regular limes are more tart and yield about 2 tablespoons juice per lime; key limes are smaller and sweeter, with a yield of 2-3 teaspoons per lime.
- Granulated sugar
- Pinch of salt
Mango puree tips
Beware of mango nectar: If you are buying mango nectar, be sure it's pure mango. Most mango nectars have fillers like pear or apple, so they don't provide the intense mango flavor this pie needs.
Store-bought mango puree: This mango puree, or this mango puree is great. It keeps well in the freezer, so you can make pie after pie after pie! If you can't find or get the frozen puree, try baby food (without other fruit fillers). Yes! Pure pureed mango baby food is also usable in this recipe.
Make your own mango puree: As noted in the recipe, you can make your own puree in a pinch by blending fresh or frozen mango with a little lime juice, then straining it through a fine-mesh sieve. The flavor may not be as intense as the concentrated store-bought purees, so you can add a little extra lime juice to pump up the flavor.
How to make mango pie
Let's get started! Get familiar with the recipe with these step-by-step instructions. Check the recipe card for more comprehensive directions.
- Step 1: Blend together the crackers, sugar and coconut, then the melted butter to make a crumb crust.
- Step 2: Press crust into pie plate then bake until lightly browned.
- Step 3: Beat egg yolks until light and foamy, about 4 minutes.
- Step 4: Add the condensed milk and lime juice and mix.
- Step 5: Add the mango puree then blend to combine well.
- Step 6: Pour filling into baked crust. It's ok if the crust is still hot.
- Step 7: Spread pie filling into the crust evenly, then bake.
- Step 8: The baked pie will still jiggle just a little when it's done.
Hint: How to toast coconut
For perfectly toasted sweetened shredded coconut, spread it in an even layer on a baking sheet and bake at 325°F or 350ºF.
Stir every 3 to 4 minutes—it toasts quickly and can burn fast. Watch closely and pull it out when it’s golden and fragrant after about 7 minutes.
How to make the cooked meringue
- Step 1: Place a metal mixing bowl over a pan of simmering water, and whisk together the egg whites, granulated sugar, and salt.
- Step 2: Whisk until the sugar is dissolved and mixture is very hot. Check by rubbing the mixture between your fingers to check for sugar crystals.
- Step 3: Whip until cooled and a firm or stiff meringue has formed.
- Step 4: Pipe or dollop meringue onto cooled pie and use a torch or the broiler to toast the meringue.
Equipment
Use a quarter sheet pan to toast the coconut.
A food processor will make blending the crust together a breeze.
You'll need a 9-inch pie pan.
You can use a stand mixer or a hand mixer to make the filling. A stand mixer is much easier for the meringue.
You can toast the Swiss meringue topping under your oven broiler or use a brûlée torch.
When making the meringue, choose a saucepan that your mixing bowl can sit on top of easily. If you aren't using a Kitchenaid mixer, use a metal mixing bowl if possible. It conducts heat better than glass.
I used a piping bag fitted with a large open-star tip (#826) to pipe the topping onto the mango pie. You can also use the back of a spoon to swoosh it into designs.
Tara's top tips
There are a few key things to remember when making a mango custard pie:
- Pure mango puree: Be sure to buy pure mango puree that’s made of 100% mangos. Check the ingredient list to make sure there are no fillers or additives. It's ok if a puree has added lemon juice or citric acid (adds tartness and protects color), but you don't want pear or apple puree mixed in.
- Bake until just set: This pie needs to be baked until the center of the pie is just set. That means the filling will look firm around the edges and just barely firm in the center. If you give the pie a gentle shake, the center shouldn't jiggle.
- Cool completely: It's very important to cool your mango coconut pie completely before decorating the top with the meringue. If the pie is hot, the topping won't hold it's shape and will likely melt.
Make-ahead and storage instructions
Make-ahead: The crust can be stored for up to 1 day, loosely covered with foil. The baked pie can be stored for 24 hours before being decorated. It's best to make and toast the meringue just before serving.
Refrigerate: I wouldn't refrigerate the fully decorated mango custard pie for more than 24 hours as the crust will begin to soften.
FAQ
Add enough butter: To be sure the graham cracker crumbs bind together fully, be sure to add enough melted butter. Test the crust mixture to make sure it holds its shape when pinched together.
Pre-bake the crust: When making a pie with a baked filling, pre-baking the crust is key to making sure it doesn't fall apart; don't skip the pre-baking step. (Pre-baking the crust generally isn't needed when making pies with no-bake fillings.)
Yes, you may make your own homemade mango puree if you don't have any on hand. I've given detailed instructions on how to do so in the recipe card below.
Please note that homemade mango puree isn't as intense as store-bought puree, but you can add extra lime juice to amp up the flavor.
The custard is thickened with the eggs blended into the filling. When they cook the custard thickens.
More delicious dessert recipes
If you love this pie, be sure to check out more fresh and fruity dessert recipes from Tara Teaspoon.
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📖 Full Recipe
Mango Pie Recipe (with Graham Cracker Crust)
Ingredients
- 12 graham cracker sheets
- 3 tablespoons confectioners' sugar
- ½ cup sweetened shredded coconut (toasted, plus more for garnish)
- 6 tablespoons butter (melted)
- 4 large eggs (separated, whites refrigerated)
- 1 can (14 ounces) sweetened condensed milk
- ¾ cup pure mango puree
- 2 tablespoons fresh lime juice
- 1 cup granulated sugar
- Pinch of salt
Instructions
Make the crust
- Heat oven to 325°F. Pulse crackers, confectioners' sugar and toasted 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 minutes. The baked crust can be stored for up to 1 day, loosely covered with foil.
Make the filling
- In a mixing bowl, beat egg yolks until thick and light in color, about 4 minutes. Stir in sweetened condensed milk, mixing another 2 minutes. Blend in mango puree and lime juice.
- Pour mixture into crust, smooth to an even surface, and bake at 325°F until just set in the center when gently shaken, about 30 minutes. Center of pie may jiggle just a little. Cool pie completely and refrigerate at least an hour before topping.
Finish the pie
- Bring a saucepan of water to a simmer. Place a metal mixing bowl over the simmering water and whisk together egg whites, granulated sugar, and salt.
- When sugar is dissolved and mixture is hot to the touch, remove from heat and whip until mixture is cool and firm peaks form, about 12 minutes.
- Transfer mixture to a piping bag fitted with a #826 large open-star tip and pipe onto chilled pie. Alternately, use the back of a spoon to make pretty swirls in the topping.
- Set pie under a broiler set to high, until meringue is just toasted, or use a brûlée torch to toast. Top with extra toasted coconut if desired.
- Pie can be made 24 hours in advance and chilled without the meringue. Leftovers can be refrigerated for 24 hours but the crust will soften the longer it is refrigerated.
Notes
- Look for mango puree in the health food section of your grocery store, or try my favorite fruit puree. It keeps well in the freezer, so you can store it to make more pies!
- If you can't find or get the frozen puree, try baby food. Yes! Pure fruit, pureed mango baby food is also usable in this recipe.
- Make your own by blending fresh or frozen mango with a little water, then strain it through a fine-mesh sieve. For a more intense flavor, add a little extra lime juice to the puree.
- Use the back of a spoon to swoosh the meringue into delectable designs, or fit a piping bag with an open star tip (#826 piping tip) to make designs like mine.
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Maureen McKay says
Looks delish!!! Can't wait to try this!
Samantha says
I just made this and the only sweetened condensed milk we had on hand was caramel flavored. I thought it was going to turn out way too sweet but it was actually amazing! I can't wait to try it again with the regular sweetened condensed milk. I'm so happy to have found a new and unique dessert recipe!
Tara says
Samantha that sounds amazing!! I absolutely love when people adjust my recipes to be their own. That was a great idea and innovation. Yes! Let me know what you think when you make it with regular sweetened condensed milk. Until then, I may just have to try the caramel flavor!
Mary Bench says
What a luscious looking pie. This is a must-try!
Jennifer Rajaseharan says
You could also get pure mango pulp in a can from an Indian store (these can also be used to make mango lassi which is better than the ones in stores)
Brittany Smart says
This pie really did blow my mind! Yummy and perfect for summer
Fariha says
Hi, Can you make this ahead & refrigerate?
Tara says
Absolutely! I wouldn't refrigerate it for more that 24 hours as the crust may get a bit too soft. But it will be great made ahead!
Dianne Starr says
I made this for Christmas 2018 with a few changes. I live on a small Caribbean Island and the stores were out of graham crackers, digestive crackers, and even the pre made graham pie crusts. So I bought very high end English shortbread with a high butter content I used 2 packages and figured 3 small cookies for each of graham cracker (36) and then added my own cinnamon, cayenne, honey coated coconut that I made from my tree and added it to my blender and then added to my crushed shortbread and unsalted butter. It was outstanding and followed all directions of the graham cracker crust. I made the crust 1 day ahead. I also added my own mango puree (mangoes from my mango graham tree). My topping was the Yoplait brand OUI Greekk Yogurt flavor Mango. Oh my G-d it was to die for, my guests devoured it and me too. Although I never tried the Graham Cracker crust You must try the shortbread crust
Liza says
about to make - it seems graham crackers come in different size 'sheets' do you have a cup or gm equivalent for this recipe?
thanks!
Tara says
Hi! The size difference is not so large that it should matter, but yes, I used 12 cracker sheets, which is just over 6oz in weight. That will make approx 1 1/2 cups crumbs. The cup measurement can be more or less by several tablespoons and be fine. I am always slightly generous on my crusts for this reason. I hope you enjoyed it!
Liza says
Thanks for the quick response! making pie now
Karen says
I followed this recipe exactly and found the coconut and sweetness to be a bit overpowering. My husband and I couldn’t taste the mango, unfortunately. I used our own purée. Still delicious, nonetheless, but I’ll probably make a few tweaks next time.
Tara says
Karen I’m glad you made it. Homemade mango purée would effect the flavor just as you said. Store bought purées are often reduced and a bit more concentrated. You won’t get a balanced flavor with a homemade purée.
Karen says
Aw, I wish I had known that. The recipe note made it seem okay to use homemade purée. I’ll try the one you used next time and with a bit less coconut, too. Thanks for letting me know!
Tara says
For sure! So sorry about that! P.S. I've also used Passion Fruit concentrated puree and it makes a great pie. It's quite tart though!
Maria Merrill says
Looks and sounds delicious!! I’ve never tried this combo before, but am excited to try it.
Tara says
Woo! It's delish!
Fazila says
I wanted to make
Individual size pies in ramekins but not sure how long
To bake for... any help ?
Tara says
Hi Fazila, Having not tested the pie as individual servings I won't know the timing. However, I would simply set the timer for 15 minutes to start and check to see if the filling is set (with the shaking test I mention). If it is not, check the desserts every 2 minutes after that. All the best!!
Tessa says
Mangoes are my absolute favorite fruit, and pie is my fave dessert!!
sue says
we were 9 at the table, only one person liked it.
Tara says
Well I’m thrilled that one person had the same taste as hundreds of other fans. Sounds like you weren’t that one person. I’m sorry it fell flat for you.
Jen says
I had a can of mango nectar in my pantry and no clue what to do with it. So glad that I found this recipe 🙂 I’m gluten free (I didn’t want to go to the store for GF graham crackers) so I made a different crust using 2 cups sweetened flake coconut
1 tablespoon granulate sugar
grated zest of half a lime
2 tablespoons unsalted butter, softened. The filling was superb! It set up so nicely with very little effort. Thank you so much!
Tara says
Fantastic! I'm so glad you improvised and did your own thing to make it work. Glad you liked it!
Brit says
Oh I'm so excited to try this! It looks like the perfect summer dessert!
Dominic says
I just tried this and, while delicious, did have some feedback. The pie filling is way too sweet. I cut the sugar to a half cup and still found it to be too sweet. Perhaps more citrus juice would help as I the sweetened condensed milk is a bit overpowering. The crust also didn't press into the pan well. I ended up putting it back in the bowl and adding two more tablespoons of melted butter to hold its shape- it still crumbled off at the parts not touching the filling.
Mandy says
I want to make this in advance, but if the crust is going to get soggy after 24 hours, that sounds like it's not a candidate for making in advance, unless you are sure there will be no leftovers. In fact, it sounds like maybe I shouldn't make this for me and my 4-person family, because we will never eat it up in one sitting. Do you recommend this only for a crowd (or, at least enough people so there are no leftovers?)
Peggy Greco says
This pie looks scrumptious and appealing for a change of pace dessert option. Both mango and coconut have always been favorites of mine. What better enjoyment on a summer ☀️ day.
Julie Marie says
My friend loves coconut cream pie. Like LOVES it. So I decided to try and make her one. I used the crust from this recipe sice it would add even more coconut flavor to the pie. I also own Tara's first cookbook, Live Life Deliciously and knew she had a Coconut cream pie recipe in there, so I combined the two.
My friend loved it and evidently, so did the rest of the office because I came back to the kitchen to grab a piece and it was GONE.
Emma says
Do you have any suggestions for how to modify the recipe to use unsweetened evaporated milk?
Tara Teaspoon says
Hi!
Thanks for asking. Unfortunately that won’t work for a pie like this. Sweetened condensed milk and evaporated milk are vastly different, both in taste and texture.
Evaporated milk doesn’t have the structure and thickness needed for this baked filling.
Unfortunately with this recipe it’s not easily adjusted for sugar free if that’s what you were needing to do.
T a r a
Michelle says
So yummy! I used my own puree and bumped the lime juice and even used some lemon - I think I will use even more next time but this recipe is a winner for sure!
Tara Teaspoon says
I love that Michelle! Everyone's tastes are so different and it's important that we modify to ensure we/our friends and family enjoy the fruits of our labor (get it - lemon & lime LOL).
Appreciate you commenting and sharing your tips. Tara