This spring and summer dessert shines on its own! I’ve recently streamlined the recipe for ultimate ease, and forgo sweetened condensed milk to allow the fresh mango flavor to truly sing. No need for additional toppings – a touch of edible flowers adds a stunning finishing touch. The mango pie world is full of creamy options, but sometimes you want the fresh fruit flavor to shine! That’s why I skip the cream cheese and whipped cream (which can mask the mango) and opt for a lighter touch. A hint of orange zest beautifully complements the mango, letting its natural sweetness take center stage.
Mango pie or mango tart?
You’re probably thinking, this is not a mango pie, it’s a mango tart. Well, yes technically it is made in a tart pan, but, there’s also the option to make it in a pie crust too (see more on this below). I like to think of it as a pretty open-top pie.
Flavor enhancers
What I love to do with recipes, especially desserts, is add a flavor component that enhances the flavor of the main ingredient. This is also true for my Chocolate Espresso Mousse. Coffee flavor, or in this case, espresso, enhances the flavor of chocolate. Just like this recipe. You can see the flecks of orange zest in the picture below. The edible flowers I used for decoration are pansies from my garden. An easy make ahead sweet treat, I found that this pie was even better the next day. When it comes to the crust, I like to make a fresh cracker crust because the difference between homemade and store bought flavor is night and day.
The use of Egg Yolks
While I skipped the sweetened condensed milk to highlight the fresh mango flavor, I kept the egg yolks. They not only add creaminess to the filling, but also help incorporate the sugar for a smooth consistency.
Best pan for Mango Pie/Mango Tart
Where this pie can be made in a shallow pie pan, I prefer a non-stick removable bottom fluted tart pan. Because the crust is baked, it stays together really well and this allows you to remove the entire pie effortlessly from the pan. Note: If you make this in a deep pan, the filling will take longer to set and may be softer than if using a shallow tart pan.
Premade pie crusts
You can also make this pie in a pre-made graham cracker crust. The volume of the pre-made pan is smaller than the tart pan I use so you may have some filling leftover. Other types of premade crusts are now available. I have made this recipe using a pecan pie crust and a walnut pie crust.
Fresh Mango Puree
Spring and summer are mango season. Fresh mangoes are best for this recipe, but when it’s not mango season, I like to use defrosted frozen mango chunks. You can also purchase alphonso mango puree if you can find it. The mango chunks are easily liquified by blending in a blender. I find that a high speed blender works better than a food processor to achieve a smooth consistency.
Using frozen mango
Peeling a mango, can be a pain, so the good news is, this can also be made with frozen (defrosted) mango so you can enjoy this all year round and not just in mango season.
Gelatin Powder and Gelatin Sheets
To help the filling solidify and hold it’s shape, unflavored gelatin powder is added. I prefer this over corn starch. It is important the powder is dissolved in boiling water otherwise you end up with tiny lumps. Softening the gelatin powder in cold water first is not needed in this instance. This pie would also work really well as individual tarts, like my Lemon Tartlets. It’s easy to find the 4-inch, mini removable bottom tart pans. If you’ve made this Summer Mango Pie, leave a comment or question below. I love to hear from my readers.
- This is more accurate when weighed in grams than in cups. This will be about 4 to 5 mangos, depending on their size.
