The Ultimate Mango Coconut Cream Pie Recipe
Introduction
This Mango Coconut Cream Pie is a tropical delight with a buttery, flaky crust and a luscious, creamy filling. Fresh mangoes combined with coconut milk create a refreshing and indulgent dessert perfect for any occasion.
Ingredients
- 1 9-inch pie crust
- 1 cup diced mango
- 1 can coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Step 1: Place the pie crust in a 9-inch pie dish and press it firmly into the bottom and sides. Trim any excess dough and crimp the edges for a decorative finish.
- Step 2: In a saucepan, combine the diced mango, coconut milk, sugar, cornstarch, salt, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Step 3: Pour the mango coconut filling into the prepared pie crust and smooth it out with a spatula. Place the pie in the preheated oven and bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
- Step 4: Allow the pie to cool completely before slicing and serving. Garnish with fresh mango slices or whipped cream for an extra touch of sweetness.
Tips & Variations
- Use ripe, fragrant mangoes for the best flavor; frozen mango can be used if fresh is unavailable.
- For a crunchier crust, blind bake the pie crust for 10 minutes before adding the filling.
- Add a sprinkle of toasted shredded coconut on top for added texture and flavor.
Storage
Store the pie covered in the refrigerator for up to 3 days. To reheat, bring to room temperature or warm slightly in the oven before serving. Avoid microwaving to maintain the crust’s crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned mango instead of fresh?
Fresh mango is preferred for its texture and natural sweetness, but canned mango drained well can be used in a pinch. Avoid mango in syrup to prevent excess sweetness.
Do I need to preheat the oven before baking?
Yes, preheating the oven ensures even baking and a perfectly set filling with a golden crust.
PrintThe Ultimate Mango Coconut Cream Pie Recipe
This Mango Coconut Cream Pie is a tropical delight featuring a buttery, flaky crust filled with a luscious mango and coconut cream filling. Sweet, creamy, and fruit-forward, this pie combines fresh mangoes with the rich flavor of coconut milk, thickened into a smooth custard and baked to perfection. Perfect for summer gatherings or an exotic dessert treat, it’s beautifully balanced with vanilla and a touch of salt to enhance all the vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pie Crust
- 1 9-inch pie crust
Filling
- 1 cup diced mango
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pie Crust: Place the pie crust in a 9-inch pie dish and press it firmly into the bottom and sides. Trim any excess dough from the edges and crimp the edges decoratively to create a neat border that will hold the filling.
- Make the Filling: In a medium saucepan, combine the diced mango, coconut milk, sugar, cornstarch, salt, and vanilla extract. Cook over medium heat, stirring constantly to prevent lumps and burning, until the mixture thickens and comes to a full boil, ensuring the filling is smooth and custard-like.
- Assemble the Pie: Pour the thickened mango coconut filling into the prepared pie crust, spreading it evenly with a spatula. Place the pie on the middle rack of a preheated oven and bake at 350°F (175°C) for 30 to 35 minutes, or until the filling is fully set and the crust is golden brown and crisp.
- Serve and Enjoy: Remove the pie from the oven and allow it to cool completely to room temperature to let the filling firm up. Garnish with fresh mango slices or whipped cream before slicing and serving for a delicious presentation and extra flavor boost.
Notes
- For best results, use fresh ripe mangoes for a bright, natural sweetness.
- Ensure to stir the filling constantly while cooking to avoid lumps or scorching.
- The pie needs to cool fully before slicing to maintain its structure.
- Chill the pie in the refrigerator after cooling for firmer slices.
- Gluten-free pie crust options can be used to make the dessert gluten free.
Keywords: Mango pie, Coconut cream pie, Tropical dessert, Mango coconut pie, Cream pie recipe, Summer pie, Fruit pie
