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Mango Pie with Coconut Crust

Fri Aug 2nd, 2019

Mango Pie with Coconut Crust

An amazingly delicious variation of a traditional apple or cherry pie, this mango pie smells almost as good as it tastes… The sweet and succulent mango nearly melts in your mouth as the slight crunch of the coconut crust crumbles perfectly to create a perfectly unique southern dessert.


Your family will constantly ask you to make this pie for them once they have tried it… You have been warned.

Total Time - Prep: 50 min. + chilling Bake: 45 min. + cooling, Makes 8 servings


  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup cold butter, cubed
  • 2/3 to 3/4 cup ice water
  • 5 cups sliced peeled mangoes (about 4 large)
  • 2 tablespoons dark rum or orange juice
  • 1/3 cup sugar
  • 2 tablespoons quick-cooking tapioca
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • Dash white pepper
  • 1/8 teaspoon salt
  • 1/3 cup sweetened shredded coconut, toasted


  1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
  2. Preheat oven to 400°. In a large bowl, toss mangoes with rum. In a small bowl, mix sugar, tapioca, spices and salt. Gently stir into fruit mixture; let stand 15 minutes.
  3. Sprinkle the coconut on a lightly floured surface. Place one half of dough on coconut; roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate, coconut side down. Trim pastry even with rim. Add filling.
  4. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge.
  5. Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Editor's Note

To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Recipe Source: Taste of Home