Mango season is in full swing here in Costa Rica, and I’m super excited to share a new pie favorite with you- mango pie! A friend came by to check out our new mountaintop digs the other day and arrived toting the most fabulously sweet-tart mango pie I’d ever eaten. Of course, she poo-pooed that it was no big deal, but folks, let’s just say I’d almost consider moving again just to receive another homemade mango pie housewarming gift.
If you’ve ever made apple pie, you’re in luck. Making mango pie uses the exact same techniques and similar ingredients. Rolling out the pie crust is the hardest part, but I’ve written some simple tips and tricks to rolling out a perfect pie crust every time to make the entire pie making process a breeze.
When choosing mangoes for pie pick up green mangoes that have a slight blush, or reddish tint. If your local grocer only carries orange-ripe mangoes, you can use those too with delicious but slightly more soupy results. Firm, green mangoes with a hint of red color work best and lend a tender-crisp bite to every forkful of mango pie.
- 2 cups flour
- 1 teaspoons salt
- ½ teaspoons baking powder
- ⅔ cups butter
- 1 tablespoon oil
- 4-5 tablespoons milk
- 1 cup sugar
- 4 tablespoons cornstarch (or flour)
- ⅜ teaspoon nutmeg
- ⅜ teaspoon cinnamon
- dash salt
- 4 ½ cups sliced green or slightly ripened mangoes (about 3-4 large mangoes)
- 1 tablespoon lemon zest
- Make the crust: Mix dry ingredients. Cut in butter using fingertips or a pastry cutter ( here's my favorite ). Add oil and toss lightly. Add milk and form into a ball. Divide in half and chill 30 minutes. Roll out to fit.
- Make the filling: Mix dry ingredients and add mangoes. Place in pastry crust and cover with top crust. Crimp edges to secure and bake 350F for 1 hour on a cookie sheet to avoid spillover.
Craving more summertime desserts? You’ll be the hit of the party with any of these failproof faves: