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.
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!
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.
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
- 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
- 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.
- 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.
Delicious Pie and Tart Recipes
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.