This Mango Pie wins contests! It's that good. It's a year-round dessert that touts crazy delicious mango flavor and coconut crust.
Picture it: That moment when you bite into the most perfectly ripe mango and it blows your mind. There's really no fruit like it. This pie gives you that same amazing moment.
Very few fruits blow minds. It's a fact. This is all researched by me! So why not make a mango pie? It's perfect for spring, summer, and Thanksgiving.
For multiple years now, this coconut mango custard pie has won my friend's very competitive, family pie-making contest at Thanksgiving. I shared it with her a few years back and now it holds its place as the best pie she has ever made!
In the summertime, I love making this mango pie recipe for backyard barbecues and picnics. It's the perfect make ahead treat. I serve it as the finishing course to my Spicy Grilled Pork Kabobs and Panzanella Salad with Artichokes.
Keep reading to find out what makes the graham cracker crust incredible in this Mango Pie!
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Not your average graham cracker crust
This show-stopping pie has sweet coconut mixed into the graham crackers for the toasty crust. Toasted coconut has got to be one of my favorite things on this earth.
There's nothing like that crispy, tropical flavor in your mouth. I love graham cracker crusts, but wanted the coconut flavor to pair with my mango filling, so adding a little toasted coconut was the perfect touch.
I took this idea and used it in my Key Lime Pie bars too. It's a divine combo.
What’s in coconut mango pie?
Like key lime pies, this mango pie recipe is a custard made of eggs, juice, and sweetened condensed milk (in the place of a custard's usual cream, or milk and sugar).
With pure mango puree or nectar, a little lime to bring out the fruitiness, and a few eggs, this filling bakes into a dense, luscious custard.
The smooth mango pie filling is reminiscent of key lime pie, with a creamy but intense fruity flavor. As in a key lime pie, I use the richness and sugary flavor of sweetened condensed milk to create the filling.
Other custard pies, like my Chocolate Covered Pretzel Pie are made with eggs, sugar and milk. Those ingredients make a rich and smooth, pudding-like filling.
I used this pudding-like custard method for my Black Bottom Pie and Pumpkin Cream Pie recipes too.
Buying the right mango puree
If you are buying mango nectar, be sure it's pure mango. Most juices and nectars have fillers like pear or apple so you don't get the intense mango flavor.
This fruit puree, is my favorite. It keeps well in the freezer, so you can make pie after pie after pie!
*This is a fun solution: If you can't find or get the frozen puree, try baby food. Yes! Pure pureed baby food like this is also usable in this recipe.
As noted in the recipe, you can make your own puree in a pinch by blending fresh or frozen mango with a little water, then straining it through a fine-mesh sieve. The flavor may not be as intense as the concentrated store-bought purees. You can add a little extra lime juice to pump up the flavor.
How to make a coconut mango pie
My mango pie is a custard because it contains eggs, but the filling gets cooked in the crust, like a traditional pecan pie or pumpkin pie would.
These baked custards can often feel curdled on your tongue if the recipe isn't just perfect. Using sweetened condensed milk helps this baked filling stay silky smooth and even dense, just like I love it!
The fluffy topper is a Swiss meringue (a Swiss meringue is different from a regular meringue in that the sugar is cooked into the egg whites before whipping), a more stable and easy-to-pipe meringue.
Use the back of a spoon to swoosh it into delectable designs, or an #826 piping tip to make designs like mine.
Absolutely! I wouldn't refrigerate the mango custard pie for more than 24 hours as the crust may get a bit too soft. Otherwise this is a great make-ahead pie recipe.
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 concentrated store-bought puree, but you can add extra lime juice to amp up the flavor.
You need to pre-bake the graham cracker crust when the filling of the pie is being baked. You don't necessarily need to bake a graham cracker crust if the filling of the pie isn't baked and just refrigerated until set.
Be sure there is enough butter or oil in the crust recipe to make sure the graham cracker crumbs bind together well.
Tips for making this mango dessert
There are a few key things to remember when making a mango custard pie:
- This recipe calls for sweetened condensed milk, NOT evaporated milk. Sweetened condensed milk is much thicker and sweeter.
- Be sure to buy pure mango puree that’s made of 100% mangos. Check the ingredients list to make sure there are no fillers or additives in it. There might be some lemon juice or citric acid, but you don't want pear or apple puree mixed in.
- I used sweetened shredded coconut in this recipe and not unsweetened coconut flakes. Sweetened shredded coconut can be found in the baking aisle of your local grocery store.
More homemade pie recipes:
If you love this pie be sure to check out more pie recipes from Tara Teaspoon.
Make this mango dessert recipe now, in the summer, spring or winter! Or make it for your Thanksgiving Pie Contest! It will win hands down!
Let me know how it went!
Scroll to the bottom of the page to rate ⭐⭐⭐⭐⭐ and comment on this recipe. Leaving comments helps other too!
Blow Your Mind Coconut-Mango Pie
Ingredients
- 12 graham cracker sheets
- 3 tablespoons confectioners' sugar
- ½ cup sweetened shredded coconut
- 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
- 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 minutes. 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 minutes. Stir in sweetened condensed milk, mixing another 2 minutes. 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 minutes. 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 minutes. 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, or use a brûlée torch to toast. Top with extra toasted coconut if desired.
Notes
- Look for mango puree in the health food section of your grocery store or try this fruit puree, it is my favorite. It keeps well in the freezer, so you can make pie after pie after pie! *This is a fun solution: If you can't find or get the frozen puree, try baby food. Yes! Pure fruit pureed baby food like this is also usable in this recipe.
- Make your own by blending fresh or frozen mango with a little water, then straining it through a fine-mesh sieve. The flavor may not be as intense as the concentrated store-bought purees. You can add a little extra lime juice to pump up the flavor.
- Use the back of a spoon to swoosh it into delectable designs, or an #826 piping tip to make designs like mine.
Nutrition
Delicious Pie and Tart Recipes
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe Tara Bench. Post Writer Ellie Hopkins. Food Styling Sara Neumeier. Prop Styling Cindy De Prima. Photography Maura McEvoy. Original LHJ 10/11. Updated June 2023.
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.
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