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Tropical Mango Pie



  • 1 1/2 c. flour
  • 1/8 tsp. salt
  • 4 TBsp. cold butter
  • 2 TBsp. cold vegtable shortening
  • 4 - 5 TBsp. ice water
  • 2 tsp. white vinegar
  • slightly beaten (for wash)
  • 1 tsp. cream

Fruit filling

  • ripe Mangos
  • 1 1/2 TBsp. juice of Meyer lemon
  • 3 TBsp. sugar
  • 2 tsp. flour
  • 1/4 tsp. cinnamon
  • 1/8 tsp. mace

Cream cheese topping

  • 8 oz. cream cheese
  • 1/3 c. sugar
  • 1 TBsp. juice from Meyer lemon
  • 1/4 tsp. almond extract
  • 2 TBsp. shreddded coconut
  • 2 TBsp. sliced almonds

Temperature: 375 ° F


Crust: Combine flour and salt in medium bowl. Cut in butter and shortening with pastry cutter until small pea size pieces form. Add water and vinegar. Combine, but do no overwork. Pull into a ball, flatten into a disk and wrap in wax paper. Chill for a least 1 hour. Flour board. Roll out pastry and fir to Emile Henry pie dish. I chose the white pie dish from William Sonoma. Return crust to frig while preparing filling. Preheat oven. Filling: Peel Mangos. Slice lenghtwise in approx. 1/2 inch slices. Combine in a bowl with juice, sugar, flour and spices. In the mixer bowl blend until smooth the cream cheese, sugar, juice and extract. In a small dish combine the egg and cream for egg wash. Fill pie crust with mango mixture. Spoon on cream cheese mixture covering the mangoes. Apply egg wash to crust edge. Sprinkle on almonds and coconut. Bake for 45-50 minutes until cream cheese layer is set. You may need to cover crust edges with foil part way through to keep from over browning. Also a loose piece of foil can be placed over coconut to keep from over browning.

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