Recipe by BECKY_GARCIA
"This is a real treat. It is tart and sweet with a flaky crust."
Watch video tips and tricks
extra green mangoes, peeled, seeded, and sliced
1 (15 ounce) package
prepared double pie crust
Months ago, my boyfriend commented how a mango pie would probably be really good. So, for his birthday, I made him this recipe. It was a good pie, but I'm giving it four stars only because it was just what we expected. It was a pie just like your average apple or peach pie that happened to taste like Mangoes. It was good and everyone enjoyed it, but it's nothing exotic. I would definitely make it again though because 1) it was tastey and 2) the crowd really loved it because they'd never had a mango pie. The green mangoes were really easy to fine ($1.09 a piece in California) and 8 of them filled it way up, which is what I like. I made homemade crust because I think it's better and cut a petal design on the top. Great with vanilla ice cream! Oh, make sure to put a cookie sheet under this one- juices spilled all over my oven!
I was excited to see a recipe for green mangos. We have a beautiful mango tree, and welcome recipes to use the fruit in unique ways. The pie was great. Unfortunately, I was disappointed by the use of the nutmeg in the recipe. I love nutmeg, but it certainly overpowered the the mango flavor. Perhaps 1/4 TSP of the nutmeg might have been better. Or another spice and/or flavor.
Absolutely love mango pie! Reminds me of Hawaii - boy do I miss having a mango tree. Since it's hard to find green mangoes now, I use ripe but firm mangoes for this recipe. Usually 4 large mangoes is plenty. I also substitute cinnamon instead of nutmeg. Hot out of the oven with a dollop of vanilla ice cream is the ultimate!
Absolutely loved this recipe! My husbano wants me to make this for two of our friends. I had a mix of ripe and green mangoes so I only used 1/2 cup of sugar. I also made the pie crust from scratch.
OMG! This has become my favorite pie! I used frozen mango chunks, let them thaw in a colander, then tossed them with the rest of the ingredients (I find the filling bakes up better this way rather than layering). I also used only a pinch of nutmeg, and a bit less sugar (and I adjusted for a 10-inch deep dish).
So easy and soo tasty! I thought baking the mangos might turn them to mush, but no - they held their texture wonderfully. Gotta go have a piece right now!
I used one package of frozen mango and one package of frozen peaches. I tossed the fruit with lemon juice added a 1/4 tsp of cinnamon in addition to the nutmeg.
Also made it a little sweeter by adding a tad more sugar as well. Taste was close to that of a peach cobbler. Very yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 203
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a super-simple strawberry-rhubarb pie.
A few chocolate chips will take rich, gooey pecan pie to amazing new heights.
What's cooking in Portland? Sarah's grandma’s juicy blackberry pie.