Mango Pie Recipe – This bright, sweet and fruity tart, with a creamy mango custard, is the perfect fun dessert for summer! It’s easy to put together in just 20 minutes, and is great to make ahead.

Slices of mango tart on a white plate, metal fork to the side.

Why We Love This Mango Recipe

Mango Pie is a simple and vibrant dessert popular in Central and South American countries. And once you get a taste you’ll see why it’s such a beloved treat!

Our version consists of a simple graham cracker crust filled with fresh mango custard. It has a delightful balance of tastes and textures… Buttery, crunchy, fruity, and creamy.

This is a great pie to serve any time of year when mangoes are ripe* and juicy! We especially enjoy a cool, sweet, and satisfying slice on a hot summer day. And don’t forget a generous dollop of whipped cream!

*Pro Tip: It’s important to note that this pie recipe tastes best when made with fresh ripe mangoes. However, you can certainly use frozen thawed mangoes, canned mangoes, and even mango purée.

Mango pie with one-third removed.

Ingredients You Need

For the Crust –

  • Graham crackers – can be gluten-free, if you like
  • Butter – unsalted and softened
  • Sugar – granulated white sugar or coconut sugar

For the Mango Custard –

  • Mango* – fresh, frozen, or canned
  • Sweetened condensed milk – for the thick and creamy custard texture
  • Eggs – whole, plus yolks
  • Lemon zest – highlights the bright mango flavor (no lemon juice needed)
  • Vanilla extract – a must-have for the most delicious desserts

*Learn How to Cut a Mango like a pro! I promise you’ll thank me.

Slices of mango tart on a white plate, metal fork to the side.

How to Make Mango Pie

Preheat the oven to 350°F. Set out a food processor. Place the graham crackers in the bowl of the food processor.

Several sheets of graham crackers in a food processor.

Grind them into fine crumbs. Then add in the melted butter and sugar. Pulse until the mixture comes together. Do not over mix or you’ll wind up with a dough, when what you want is more like a similar wet sand texture.

Adding melted butter to the crushed graham crackers in a food processor.

Next, set out a 9-inch pie plate. Dump the graham cracker mixture into the pie pan. Then use a drinking glass to press the graham cracker crumbs evenly over the bottom and the sides of the pan.

Hand with clear glass, pressing graham cracker pieces into a firm pie crust.

Refrigerate the crust while preparing the custard.

Get the Complete (Printable) Mango Pie Recipe Below. Enjoy!

Graham cracker pie crust.

To make the mango custard: Rinse out the bowl of the food processor. Then add in fresh diced mango, sweetened condensed milk, three large eggs + 2 additional egg yolks, 1 teaspoon of lemon zest, and 1 teaspoon of vanilla extract.

Mango chunks in a food processor.

Purée until very smooth, and pour the mixture into the prepared pie crust.

Pouring mango curd into the graham cracker pie crust.

Note: The custard will all fit in a medium to deep dish 9-inch pie pan. However, if your dish is shallow you may not be able to use it all. Fill the pie up to a ¼ inch short of the rim.

Mango curd filling poured into graham cracker crust.

Place the mango pie in the center rack of the oven, and bake for 35 to 40 minutes, until the pie is puffed and the center is just barely jiggly.

Cool the pie on the counter to room temperature. Then move to the refrigerator and refrigerate for at least 4 hours.

Top down view whole baked mango pie with piping of whipped meringue in clusters on top.

Serving Suggestions

Once the custard is cold and fully set, cut and serve.

To garnish, I suggest piping fresh whipped cream around the top of the pie. Some fresh mango slices look lovely, too! Alternatively, you can garnish each slice individually as you serve.

Want a truly sweet-tastic dessert? Add a scoop of classic Homemade Vanilla Ice Cream!

Mango pie with one-third removed.

Frequently Asked Questions

How do you make this recipe with frozen or canned mango puree?

Canned mango puree is ready to use in place of fresh fruit. Thaw frozen mango chunks before blending them with other ingredients.

Is this mango pie recipe made without gelatin?

Yes, this recipe is gelatin-free!

Should you cook fruit before putting it in pie?

No, it is not necessary to cook the mango before baking the tart.

How do you make a gluten-free mango tart?

Use your favorite GF-friendly graham crackers. And ta-dah, gluten free pie!

How long does pie last in the fridge?

Cover the pie with a layer of plastic wrap and keep it in the fridge for up to 5 days.

Can you freeze mango pie?

I do not recommend freezing. While the mango custard filling will likely be ok, the homemade graham cracker tart crust won’t do well in the freezer.

Can I use a blender instead of a food processor?

While you can use a blender to make the mango filling, most likely, you will not be able to make the graham cracker crust with a blender. Instead, place the graham crackers in a large zip bag, and beat them into crumbs with a rolling pin. Then mix in the sugar and butter.

Slice of mango tart on a white plate, bite taken out of the tip and metal fork to the side.

Looking for More Easy Dessert Recipes? Be Sure to Also Try:

Mango Pie

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
This bright, sweet and fruity tart with a creamy mango custard is the perfect fun dessert for summer! It's an easy recipe to put together in just 20 minutes, and is great to make ahead.
Servings: 8 slices

Ingredients

For the Crust –

For the Mango Custard –

Optional garnishes: whipped cream or fresh mango slices

    Instructions

    • Preheat the oven to 350°F. Set out a food processor. Place the graham crackers in the bowl of the food processor and grind it toin fine crumbs. Then add in the melted butter and sugar. Pulse until the mixture comes together.
    • Set out a 9-inch pie pan. Dump the graham cracker mixture into the pie pan. Then use a drinking glass to press the graham cracker crumbs evenly over the bottom and the sides of the pan. Refrigerate the crust while preparing the custard.
    • Rinse out the bowl of the food processor. Then add in fresh diced mango, sweetened condensed milk, 3 large eggs + 2 additional egg yolks, 1 teaspoon of lemon zest, and 1 teaspoon of vanilla extract. Purée until very smooth.
    • Pour the mixture into the prepared pie crust. *The custard will all fit in a medium to deep dish 9-inch pie pan. However, if your dish is shallow you may not be able to use it all. Fill the pie up to a ¼ inch short of the rim. Place the pie in the center rack of the oven, and bake for 35 to 40 minutes, until the pie is puffed and the center is just barely jiggly.
    • Cool the pie on the counter to room temperature. Then move to the refrigerator and refrigerate for at least 4 hours. Once the custard is fully set, cut and serve.

    Notes

    Canned mango puree is ready to use in place of fresh fruit. Thaw frozen mango chunks before blending them with other ingredients.
    Cover the pie with a layer of plastic wrap and keep it in the fridge for up to 5 days.
    I do not recommend freezing. While the mango custard filling will likely be ok, the graham cracker tart crust won’t do well in the freezer.

    Nutrition

    Calories: 357kcal, Carbohydrates: 54g, Protein: 7g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 98mg, Sodium: 225mg, Potassium: 128mg, Fiber: 1g, Sugar: 44g, Vitamin A: 998IU, Vitamin C: 19mg, Calcium: 155mg, Iron: 1mg
    Course: Dessert
    Cuisine: Central American, South American
    Author: Sommer Collier
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