Mango Power Pie

Mango Pie

I said on my Twitter I would make a Mango Pie, and here it is. I am not much of a pie girl unless you are talking about pi, because I do love Number Theory, but that’s a story for another time 😉

I too often see the same old pies, apples & pumpkin. Why not something more interesting, like a Mango Pie 🙂

I used:

  • 3 cups ripe mango, cut into small cubes (if you use frozen, give it plenty time to thaw else you’ll have a soupy pie!)
  • 1/2 cup brown sugar (I would cut this to 1/4 cup if the mangoes are extra sweet)
  • 2 tbspns all purpose flour
  • 1 tbspn freshly squeezed lemon juice
  • 1/2 tspn freshly grated nutmeg
  • 1 tspn ginger powder
  • 2 pie crusts made from the Vegetarian Times recipe — see that below — scaled for 1 crust 🙂 because I have a non-traditional, 8″ pie dish

My method:

1. Preheat your oven to 425 F (220 C).
2. In a large bowl, toss your mangoes in lemon juice.
3. In a separate bowl, mix all your dry ingredients evenly.
4. Add the dry mix to the mangoes and toss until the sugar is dissolved in the mango juice, and until everything is nicely coated with the sugar mix.
5. Set a pie crust into your dish and add the filling, almost up to the brim.
6. Make sure the mangoes are nice and even, then add the top crust & fold it as you fancy. Make sure you cut vents on the top after you seal the edges.
7. Bake it at 425 F (220 C) for 15-20 minutes, then reduce the heat to 350 F (175 C) and continue baking for another 20-30 minutes. Your baking time will vary based on the crusts you use, and your elevation — longer by a couple minutes for every 5,000 feet (1,500 meters) in elevation.
This was the first time I tried this crust. It was the trickiest part as the top looked finished, but it was hard to tell if the bottom was. To avoid this next time, I’m going to try pre-baking the crust before adding the filling. That way I’ll know exactly that when the sides and edges are finished, it’s finished!

8. When it is finished, the top is nice & golden brown and fruit is bubbling from the center.
9. I topped it off with vanilla ice cream to serve.

The Vegetarian Times 9″ Eggless Piecrust

They used:

  • 1 1/2 cups all purpose flour
  • 1 tbspn sugar (I used 2 tbspn brown sugar)
  • 1 stick cold unsalted butter, cut into small cubes
  • 1/2 tspn salt
  • 1/4 cup ice cold water

Their method:


1. Pulse flour, sugar, and salt in a food processor several times to combine.
2. Add butter pieces and pulse a few times, until the mixture resembles coarse sand.
3. Add water to it, and pulse until the dough comes together.
4. Transfer to a sheet or plastic wrap, then shape it out into a nice thick disk.
5. Make sure the dough is wrapped tightly, and let it chill few hours before use — or overnight, like I did.