Blow Your Mind Coconut Mango Pie wins contests! It’s that good. A year-round dessert that touts crazy delicious mango flavor and coconut crust.
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. This is all researched by me. So why not make a mango pie?
This post may include affiliate links. For more information please see my disclosure agreement.
For multiple years now, this coconut mango 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!
Find out what makes the graham cracker crust in my Blow Your Mind Coconut-Mango Pie so amazing!
A different 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.
Make the mango pie filling:
The smooth mango 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.
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.
Keep reading to find out why you have to use pure puree or nectar in this mango pie.
What is in coconut mango pie?
Like key lime pies, this mango pie is a custard, of eggs, juice and sweetened condensed milk (in the place of a custard’s usual cream, or milk and sugar).
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.
Making a custard pie:
My mango pie is a custard because it has eggs, but the filling gets cooked in the crust, like a traditional pecan 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!
Get 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 Perfect Puree, and Ravifruit purees are my favorite. They keep well in the freezer, so you can make pie after pie after pie!
The meringue topping:
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.
Make this Blow Your Mind Coconut-Mango Pie now, in the summer, spring or winter! Or make it for your Thanksgiving Pie Contest! It will win hands down!
If you love this pie be sure to check out more pie recipes from Tara Teaspoon.
- 12 graham cracker sheets
- 3 tbsp confectioners’ sugar
- ½ cup sweetened shredded coconut
- 6 tbsp butter melted
- 4 eggs separated
- 1 can (14 oz) 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.
- 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. 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.
Recipe Tara Bench. Food Styling Sara Neumeier. Prop Styling Cindy De Prima. Photography Maura McEvoy. Original LHJ 10/11.
Maureen McKay says
November 18, 2015 at 9:09 amLooks delish!!! Can’t wait to try this!
Samantha says
January 16, 2018 at 11:59 pmI 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
January 19, 2018 at 4:37 pmSamantha 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
July 17, 2018 at 9:52 pmWhat a luscious looking pie. This is a must-try!
Jennifer Rajaseharan says
April 30, 2019 at 2:39 pmYou 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
July 19, 2018 at 4:30 pmThis pie really did blow my mind! Yummy and perfect for summer
Fariha says
July 30, 2018 at 3:28 pmHi, Can you make this ahead & refrigerate?
Tara says
August 29, 2018 at 3:57 pmAbsolutely! 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
December 26, 2018 at 10:45 amI 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
March 18, 2019 at 12:59 pmabout 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
March 18, 2019 at 2:55 pmHi! 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
March 18, 2019 at 3:04 pmThanks for the quick response! making pie now
Karen says
May 19, 2019 at 11:10 amI 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
May 19, 2019 at 12:31 pmKaren 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
May 19, 2019 at 4:59 pmAw, 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
June 6, 2019 at 5:37 pmFor 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
May 19, 2019 at 12:52 pmLooks and sounds delicious!! I’ve never tried this combo before, but am excited to try it.
Tara says
June 6, 2019 at 5:37 pmWoo! It’s delish!
Fazila says
July 10, 2019 at 7:20 amI wanted to make
Individual size pies in ramekins but not sure how long
To bake for… any help ?
Tara says
July 12, 2019 at 10:08 amHi 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!!