Honey Mango Pie

Mangoes hold a special place in my house. The only tricky thing is the weekly gamble where you think you have a good looking mango and hold your breath as you cut into it to discover whether or not you actually have a well disguised dud. Much to my delight, I chanced upon some incredible mangoes recently and thought I had to do something with them right away. I’ve done some mango desserts before, and I didn’t want to do more of the everyday kind of mango dishes, so I thought back to something I’d only had once before: mango pie.

Honey Mango Pie

I loved the taste when I’d first had it, but there was one thing I didn’t care for (and if you look into mango pie, you’ll find so many of them do the same): they’re gelatinous. Not just a little bit, but to the point where its distracting–as if the pie crust is simply a jello mold and not actually housing a fruit pie. I considered doing a more rustic, chunky fruit pie, but since some mangoes can be a bit stringy, I didn’t want to cede control of the pie texture to chance. So instead, I aimed for something a bit more custardy in texture (by using eggs), kind of like a pumpkin pie, and crossed my fingers.

Lucky for me, it worked out better than I expected. The pie had a fantastic flavor–the mango took center-stage and was beautifully accentuated by the honey, which adds a certain depth and a great tangy after taste with just a touch of cardamom. Good quality, ripe mangoes are obviously key, so sneak a bite before you commit to putting any particular mango into the pie. The pie develops an attractive, deeply amber caramelized crusty rim with a vibrantly colored center and a creamy texture that holds its shape just until it enters your mouth where it simply melts. And as much praise as I have to lavish on this pie, its actually quite light and summery and nicely complemented by a graham cracker crust.

  • Graham cracker crust
  • 4 mangoes
  • 14 oz (1 can) condensed milk
  • 3 eggs
  • 1/2 cup honey
  • 1/4 tsp ground cardamom
  • 1 Tbsp vanilla extract

First, prepare a graham cracker crust and bake it blind at 325°F for 15 minutes.

Puree the mango flesh

Then, peel, pit, and puree the mangoes along with all of the remaining ingredients. Was that the easiest pie filling ever, or what?

Honey Mango Pie fresh out of the oven

Pour this into your pie crust (I had a little extra filling, so I poured that into ramekins for little mango puddings) and bake it in a 350°F oven for an hour. The filling will poof up a bit like a souffle and the edges will get caramelly and bubbly, so I’d recommend you put a pan/baking sheet underneath your pie in the oven or you just might be cleaning the floor of your oven after you’re done. Not that I’d know anything about that. 😉 The pie should have a little bit of jiggle in the middle when you tap it in the oven.

Honey Mango Pie

Give the pie some time to cool down and then chill it for a few hours in the fridge before you dig in.


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18 Responses to “Honey Mango Pie”

  1. nina Says:

    This looks so incredibly delicious!!!!

  2. Hélène Says:

    Could eat mangoes everyday. You made an awesome pie.

  3. Xiaolu Says:

    That looks glorious! Sadly, I have a physical reaction to mangoes. It’s mild though, so I indulge anyway from time to time.

  4. Kevin Says:

    This mango pie looks and sounds so good!

  5. Brie Says:

    This looks delicious! Such a bold, vibrant color, too. I’ll have to try this.

    To Xiaolu – I also have a reaction to mangoes if I handle them or eat some that have not been rinsed after being peeled. It’s b/c the skin of mangoes (leaves and vines, too) have a chemical also found in poison ivy & poison sumac – urushiol. It can cause a mild reaction, but if you wash your hands and mangoes right away, you should be fine. Happy eating!

  6. Sylvia Says:

    Hi Mike!

    We picked up a huge box of mangoes this week and I wanted to do something creative with it. I found your recipe and decided to give it a go.

    – We simply loved the crust and think it will be used in many upcoming cake/pie/tart recipes. I used half the sugar tho (and think it can be reduced further as it was still very sweet to our taste). Next time I will use 100% wholemeal too.

    – The mango filling was AWESOME. Also there we made a bit of an adjustment as the all condensed milk I could find (and this is for me the first time ever that I used it) was sweetened. I opened the can and had a quick taste and thought that that stuff would remove all enamel from my teeth. So I used about 1/3 of the can and that was plenty. Next time I will use plain yoghurt tho, as I think that will be more to our taste.

    – I left out the cardamom as my OH does not particularly likes that taste, but I added a few spoons of desicated cocos. That combined very well.

    – The cooking time and temperature were followed exactly, and the crust was a bit darker than yours, also the fruit caramelized a bit further. But we both thought that only added to the taste and decided that it was perfect.

    This recipe is definitely a keeper and will serve as futher base for some other fruit cake experiments. Thanks for sharing.


  7. Cate Says:

    I meant to leave a comment awhile ago when I made this. ..

    It…was…amazing! I made it for a dinner party and received rave reviews. I too had leftover filling that I just poured into some ramekins and baked to make “puddings” that I froze and enjoyed at a later date.

    The crust recipe was easy, and way nicer that using store bought graham crackers!

  8. Cam Says:

    This sounds awesome!

  9. Julia Says:

    This looks WONDERFUL! So creative and refreshing. I saw it on tastespotting.

  10. Priya Mahadevan Says:

    of all the recipes I scoured, your appealed to me the most – I aqm leaving the eggs out though and subbing with corn starch – thanks for the recipe – it is an easy one – will post my link when i blog it with the changes I am forced to make and i would like you to check out my awesome pie crust recipe :)))

  11. Gretchen Says:

    Wow! Made this for dessert tonight and it was wonderful. My husband was very skeptical, but he loved it too. Very creamy delicate flavor!

  12. Nina Says:

    Hello Mike,

    This looks amazingly delish! One question- do we use unsweetened or sweetened condensed milk? Thanks for the recipe!!

  13. david joya Says:

    looks so delicuos will make it in my food science class fo thanksgiving..
    Happy Thanksgiving ^_^

  14. SunshineB Says:

    Hi Mike tried the pie crust recipe and it is awesome.. Made a fe changes to the filling as I wanted it to be eggless:-) thanks for the Graham’s crackers crust recipe! It’s a keeper

  15. 10 Summery and Fun Mango Recipes! | SkinnyNOTSkinny Says:

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  16. Kay Pea Says:

    It’s mango season here in South Florida, and a coworker happens to have a tree that bears more fruit than his family can eat on their own. I’ve been going home with 3-4 mangoes a day, and had so far made 2 batches of mango cheesecake and a mango flan. I had no idea what I wanted to do with the next set of mangoes, and someone asked for mango pie. Your recipe was one of the first to come up. Since I didn’t plan ahead, I used store-bought frozen pie crusts. They were a hit at the office! They taste a little bit like pumpkin pie. Thank you for the recipe. I may try it with the homemade crust next time!

  17. Mango Madness in July! | The Broke Baker Says:

    […] custards aren’t really your thing, then you can try this delightful honey mango pie.  If you don’t have cardamom, just use equal parts cinnamon and nutmeg.  And, if […]

  18. Mango Madness in July! | Broke baker Says:

    […] custards aren’t really your thing, then you can try this delightful honey mango pie.  If you don’t have cardamom, just use equal parts cinnamon and nutmeg.  And, if […]

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