Mango Pie with Graham Cracker Crust

Dreaming of a warm-weather getaway? We know it’s not always possible, but you can treat yourself to tropical eats to make staying home feel a bit more special. You don’t need a passport to pop into the kitchen and make a top-notch dessert: mango pie.

This easy mango pie starts with a classic graham cracker crust and gets filled with a lush mango filling. If you want to amp up the vacation vibes, top it with mojito whipped cream or serve it with your favorite rum cocktail or agua de Jamaica.

Mango Pie Ingredients

Graham cracker crumbs


Egg yolks
Canned sweetened condensed milk
Lemon juice
Orange zest

Step 1: Make the graham cracker crust
In a bowl, mix together the crumbs, sugar and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan. You can use a flat-bottomed measuring cup or drinking glass to help compact the crumbs and push them up the sides of the dish.

Refrigerate the crust for 30 minutes before adding the filling. This will help the crust firm up.

Editor’s Tip: If you don’t have graham crackers on hand or just want to try something a little different, you can make a crumb crust with ingredients like shortbread cookies or crackers.

Step 2: Make the mango filling
Pull out your food processor for this next step. Add the mangos to the bowl and process until smooth. Set aside 3/4 cup of the puree for another use like smoothies.

In a mixing bowl, beat the egg yolks until thick and lemon colored—about five minutes. A hand or stand mixer will make this easy. Then add in the sweetened condensed milk, mango puree, lemon juice and orange zest and beat for another two minutes.

Pour this mango custard filling into your prepared pie crust.

Editor’s Tip: Don’t skip the lemon juice or orange zest in this recipe! They both help to accentuate the mango’s natural flavor. And if you don’t have a zester, you can zest an orange using a box grater.

Step 3: Bake
Bake the pie at 325ºF for 25 to 30 minutes—until the center is just set.

Once baked, remove the pie from the oven and let it cool completely on a wire rack. Then you can move the pie to the refrigerator to let it chill. When you’re ready to serve, garnish with additional mango cubes. You could also add a sprinkling of toasted coconut.

How do you store mango pie?
This mango pie is egg-rich, much like pumpkin pie, so it should be stored in the refrigerator. You can remove it from the fridge 15 minutes before serving to make slicing a little easier.

For best results, keep your pie covered or stored in an air-tight container. This will prevent the custard from drying out and keep other fridge smells away from this sweet treat.

How long will mango pie last?
When stored in the fridge, mango pie will last about four days. Because of the texture of this pie, it’s not a good candidate for freezing. So don’t let it go to waste; enjoy a slice for breakfast!

Mango Pie Tips
TMB Studio

How do you cut a mango?
If you’re not used to peeling these tropical fruits, you may not necessarily know how to cut a mango. Begin by placing the fruit stem side up on a cutting board. Using a chef’s knife, make a lengthwise cut as close to the long, flat seed as possible to remove each side of the fruit.

From there, you can cut away the remainder of the fruit, slice away the skin and cube or slice to the size you desire.

And if this doesn’t sound like a chore you want to tackle, you can purchase precut mango or frozen mango at the supermarket.

Can you swap sweetened condensed milk for evaporated milk?
For best results, do not try to substitute evaporated milk in this recipe. While these ingredients sound similar and come in similar packaging, sweetened condensed milk and evaporated milk are not the same.

Test Kitchen Approved

Prep Time
15 min

Cook Time
30 min

12 servings.


1-1/2 cups graham cracker crumbs (24 squares) 1/4 cup sugar 1/3 cup butter, melted FILLING: 1 medium mango, peeled and cubed 4 large egg yolks 1 can (14 ounces) sweetened condensed milk 1 tablespoon lemon juice 1/2 teaspoon grated orange zest

In a small bowl, combine crumbs and sugar; add butter and blend well. Press onto the bottom and up the side of an ungreased 9-in. pie plate. Refrigerate for 30 minutes before filling. Preheat oven to 325°. Process mango in a food processor until pureed. Set aside 3/4 cup (save remainder for another use). In a large bowl, beat egg yolks until thick and lemon-colored, about 5 minutes. Add sweetened condensed milk, mango puree, lemon juice and orange zest; beat 2 minutes longer. Pour into crust. Bake until center is just set, 20-25 minutes. Cool completely on a wire rack. Refrigerate until chilled. If desired, garnish with additional mango.

Nutrition Facts
1 piece: 294 calories, 12g fat (6g saturated fat), 90mg cholesterol, 158mg sodium, 43g carbohydrate (35g sugars, 1g fiber), 6g protein.

Whip up this refreshing pie for a special treat when the weather is warm or if you’re looking for a taste of the tropics. Serve it with sweetened whipped cream and a sprinkle of toasted coconut. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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