When mango season rolls around, nothing says “sunshine on a plate” quite like this Tropical Mango Pie. With a crunchy, spiced biscuit base and a smooth, creamy mango custard filling, this dessert is perfect for celebrating warmer days. I discovered this recipe on a tropical vacation and couldn’t wait to share it with my family—now it’s a spring tradition my grandpa lovingly calls “that sunshine pie.” Inspired by I Wuv Cooking, this pie is as delightful to eat as it is to make.
Why You’ll Love This Recipe
This Mango Pie is a refreshing blend of tropical flavors and creamy textures. The spiced biscuit base, accented with cardamom and sea salt, provides the perfect foundation for a rich mango custard filling. It’s an ideal dessert for spring, summer, or anytime you want to bring a little sunshine to the table.
Mango Pie Recipe
Ingredients
For the Biscuit Base:
- 280g/10oz digestive biscuits
- 65g/2¼oz granulated sugar
- ¼ tsp ground cardamom
- 128g/4½oz unsalted butter, melted
- Large pinch sea salt
For the Mango Custard Filling:
- 100g/3½oz granulated sugar
- 2 tbsp plus ¼ tsp powdered gelatine
- 120ml/4fl oz double cream
- 115g/4oz cream cheese, at room temperature
- 850g tin Alfonso mango pulp
- Large pinch sea salt
Method
- Prepare the Biscuit Base:
- Crush the digestive biscuits into fine crumbs using a sealed plastic bag and a rolling pin, or pulse in a food processor.
- Transfer the crumbs to a mixing bowl and stir in the sugar, cardamom, and sea salt.
- Add the melted butter and mix until thoroughly combined.
- Assemble the Base:
- Divide the crumb mixture between two 23cm/9in metal pie tins. Press firmly into the bottom and sides with your fingers to create a compact base.
- Preheat the oven to 160°C/325°F/Gas 3. Freeze the pie bases for 15 minutes, then bake for 12 minutes or until golden brown. Cool completely on a wire rack.
- Prepare the Filling:
- In a large bowl, pour 177ml/6fl oz of cold water. In another bowl, mix the gelatine with half the sugar and sprinkle it over the water. Let it stand for 2 minutes.
- Heat a quarter of the mango pulp in a saucepan over medium-low heat until warm (do not boil). Whisk the warm mango pulp into the gelatine mixture until fully dissolved, then gradually whisk in the remaining mango pulp.
- Blend the Custard:
- Beat the cream cheese until smooth, then mix it into the mango mixture along with the salt. Blend using a hand blender until completely smooth, and tap the bowl gently on the counter to remove air bubbles.
- Fold in the Whipped Cream:
- Whip the cream with the remaining sugar to medium-stiff peaks. Gently fold a quarter of the mango mixture into the whipped cream using a spatula, then repeat with the remaining mango mixture until fully incorporated.
- Assemble the Pie:
- Divide the mango custard filling between the cooled pie bases. Smooth the tops with a spatula and refrigerate overnight, or for at least 5 hours, until firm and chilled.
Tips for the Best Mango Pie
- Use High-Quality Mango Pulp: Alfonso mango pulp is ideal for its rich, vibrant flavor, but you can substitute with fresh mangoes blended into a puree.
- Chill Overnight: Allowing the pie to chill fully ensures a firm, sliceable texture.
- Add a Garnish: Top the pie with fresh mango slices, a sprinkle of cardamom, or whipped cream for extra flair.
- Make It Ahead: This pie can be prepared a day in advance, making it perfect for entertaining or potlucks.
Why This Recipe Stands Out
This Mango Pie combines tropical flavors with an elegant presentation, making it a dessert that’s both simple to prepare and show-stopping to serve. Its creamy custard and crunchy biscuit base create the perfect balance, ensuring it will be a hit with everyone at the table.
Did you try this recipe? Share your thoughts in the comments and explore more delicious recipes on I Wuv Cooking. Don’t forget to pass this one along—it’s guaranteed to brighten someone’s day!
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