Prepare to dive into this Mango Pie made with a soft creamy filling, mango puree, all on a shortbread crust. This refreshing recipe hits the spot with its creamy texture and fresh fruit taste. A family favorite in the making!
Why This Recipe is the Best
This mango pie is a tropical dream come true—light, refreshing, and bursting with mango flavor. The smooth mango puree and cream cheese whipped topping give it a luscious, creamy texture, while the buttery shortbread crust adds just the right crunch. It’s not too sweet, which lets the fresh mango flavor shine.
Whether you're making it for a summer BBQ or a springtime celebration like Easter, this pie is guaranteed to be a crowd-pleaser.
If you love this amazing pie, then you do not want to miss our other amazing pie recipes. Try our Key Lime Pie, Lemon Icebox Pie, and Peach Hand Pies.
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Key Ingredients
This is a simple pie to make with very few ingredients. Make this pie when mangoes are ripe and plentiful, from May to September, for the best flavor.
- Shortbread Crust- The shortbread crust is made with flour, powdered sugar, cornstarch, and butter to make a sweet, buttery taste.
- Mango Filling- Made with pureed mangoes and a touch of sugar, lemon juice, and cornstarch to help keep its form.
- Cream Cheese Whipped Cream- Cream cheese should be kept cold; for this recipe, it does not need to be at room temperature. Added sugar to sweeten, and heavy whipping cream to make a fluffy center to this pie.
- Mangoes- The mangoes you use will make all the difference! We tested this recipe with many types of mangoes. We enjoyed it with small tart mangoes as well as large and sweet. Whatever type of mango you choose, make sure it is full of flavor. The more flavorful your mangoes, the more flavorful your pie.
How to make Mango Pie
Follow the step-by-step process photos for best results.
- Add the flour, sugar, cornstarch, and cubed butter to a food processor. Pulse until a dough begins to form.
- Press the shortbread dough into the bottom of the pie pan.
- Heat mango purée and sugar in a pot over medium heat. Mix cornstarch and lemon juice into a slurry, stir it into the mango mixture, and boil for 60-90 seconds while stirring constantly.
- Let cool for 10 minutes, then spread onto the pie crust and refrigerate for at least 90 minutes, ideally 2-3 hours.
- Let the cream cheese sit for 10-15 minutes, then beat with sugar and vanilla until smooth. Gradually add whipping cream while mixing, then beat until thick with stiff peaks, spread over the mango layer, top with sliced mangoes, and serve!
Hint: Use a high-speed blender to make the mango puree. You want the texture to be as smooth as possible.
Common Mistakes
For a beautiful presentation, use thin mango slices arranged in a neat pattern. If appearance isn’t a concern, chop the mangoes into chunks for an easier-to-cut and eat topping.
Top tip
Test your mango before adding it to the filling. If it doesn't have a lot of flavor, don't use it. The flavor comes from the mangoes, so if your mango is flavorless, your pie will lack flavor too.
Recipe
Mango Pie
Equipment
Ingredients
Shortbread Crust:
- ½ cup flour
- ¼ cup powdered sugar
- 2 Tablespoons corn starch
- 5 Tablespoons butter salted, cold, cut into cubes see note 1 below
Mango Filling:
- 16 oz pureed mango about 1 ¾ cups, around 3 large
- 1-3 Tablespoons sugar see note 2 below
- 2 Tablespoons lemon juice or lime see note 3 below
- 2 Tablespoons corn starch
Cream Cheese Whipped Cream:
- 6 ounces cream cheese still cold, but leave on the counter 10-15 minutes depending on kitchen temperature
- 4-6 Tablespoons sugar see note 4 below
- 1 cup heavy whipping cream cold
- ¾ teaspoon vanilla
Garnish:
- mango 1-2, sliced, see note 5 below
Instructions
For the Crust:
- Preheat oven to 350° F. Place flour, powdered sugar and corn starch in the bowl of a food processor. Pulse 2 or 3 times to combine. Remove butter from fridge and quickly chop it into cubes. Add to the food processor and mix for 20-30 seconds, until you have tiny little bits of butter remaining. It's important that you still have little bits and that they're not completely blended through. Use a flat bottom (I use a measuring cup) to press into the bottom and up the sides of a 9" pie plate. Bake for 16-18 minutes, until the top is matte and there are just starting to be the faintest hints of golden on the edges. Allow to cool at least 5 minutes before adding the mango filling.
For filling:
- Place mango puree and sugar into a small pot over medium heat. Thoroughly mix together the corn starch and lemon juice, forming a slurry. Stir into the mango. Bring to a boil and boil for about 60-90 seconds, stirring constantly making sure to scrape the bottom as you stir. Remove from heat and allow to cool for about 10 minutes (giving it a little stir every 2-3 minutes) before pouring onto the pie crust and spreading it smooth. Transfer to the refrigerator and allow to cool at least 90 minutes before serving, ideally 2-3 hours.
For the Cream Cheese Whipped Cream:
- After the pie is done cooling, get the cream cheese out for about 10-15 minutes (10 minutes for a warm kitchen, 15 for a cooler kitchen) then beat on medium high speed with the sugar and vanilla until smooth (about 30 seconds). With the mixer still running, slowly drizzle in the whipping cream. Scrape down the sides then beat on high until it gets thick and stiff peaks form. Spread across the mango mixture, then top with sliced mangoes. Serve and enjoy!
Video
Notes
- It is important that your butter is as cold as possible. I like to measure all of my dry ingredients into the food processor before I even get my butter out. Then quickly cut and add it to the processor.
- Mangoes are quite sweet! We love a pleasantly tart pie. For this we recommend using small tart mangoes such as talofofo or champagne mangoes. For a pie that isn't tart, use regular mangoes such as Kent. The sugar is to taste, depending if you like it sweeter or tarter. A little sugar is a must as it will bring out the flavor!
- Lime is a a great compliment to mango. This tastes great with either, but the lemon does not add any noticeable flavor, just a bit of tartness and an enhancement to the mango flavor, whereas if you use lime juice you'll have a subtle lime flavor
- For a more subtly sweet cream cheese mixture, use 4 Tablespoons, for a sweeter mixture, use 6 (or even more!) Tablespoons.
- For an aesthetically pleasing pie, we recommend using thin slices and placing them in a tidy pattern. If you're not worried about how your pie looks, just chop mangoes into chunks and spread them on top evenly. It's easier to cut and eat when they're simply chopped into chunks.
- The flavor of this pie comes from the mangoes. If you use flavorless mangoes, your pie won't have much flavor. If you use delicious, flavorful mangoes your pie will be much tastier.
- This pie is best eaten in about 48 hours, but will last another day or 2 after that. Feel free to freeze leftovers, just place in the refrigerator for 2 hours or on the counter for 30 minutes before serving.
Nutrition
Substitutions
- Peach- Use 1 cup peach puree and 1 cup mango puree, and follow all other directions as written to get a peach-mango taste.
- Strawberry- For a strawberry mango pie, use 1 cup strawberry puree and 1 cup mango puree. Follow all other directions as written.
- Mango key lime pie- Combine two summer flavors in one pie by using key lime juice instead of lemon juice at a 1:1 ratio.
- Coconut- Make this a tropical pie by substituting ⅓ cup coconut cream for the sweetened condensed milk.
Storage
This pie is best enjoyed within 48 hours but can last an extra day or two. For leftovers, freeze them and thaw in the refrigerator for 2 hours or at room temperature for 30 minutes before serving.
Andrea says
We love making this Mango Pie! it's so good and has a subtle sweet taste.