Mango And Coconut Pie Recipe

Name: Mango And Coconut Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 prepared pie crust; 3/4 ounce unflavored gelatin; 1 cup mango juice; 2 cups mangoes, peeled and chopped into small pieces; 1/2 cup sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 1 3/4 cups milk; 4 egg yolks, beaten; 1 tablespoon butter; 1/2 teaspoon vanilla; 1/2 cup toasted coconut; TOPPING; 1 cup whipping cream; 1 tablespoon sugar; 1/4 teaspoon vanilla; 2 tablespoons mango jam, melted; 1/2 cup toasted coconut

Servings: persons

1 prepared pie crust
3/4 ounce unflavored gelatin
1 cup mango juice
2 cups mangoes, peeled and chopped into small pieces
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 3/4 cups milk
4 egg yolks, beaten
1 tablespoon butter
1/2 teaspoon vanilla
1/2 cup toasted coconut
TOPPING
1 cup whipping cream
1 tablespoon sugar
1/4 teaspoon vanilla
2 tablespoons mango jam, melted
1/2 cup toasted coconut

1
Bake prepared pie crust at 450' for 9-11 minutes or until lightly browned.
2
Cool.
3
Sprinkle gelatin over 1/4 cup mango juice and let stand to soften. In a food processor, combine 3/4 cup mango juice with 1 cup mango pieces and process until smooth. In a medium saucepan, combine 1/2 cup sugar, cornstarch and salt.
4
Mix well. Stir in milk and pureed mango mixture. Cook over medium heat until mixture thickens and boils, stirring constantly. Remove from heat. Blend a small amount of hot mixture into egg yolks. Then gradually stir into hot mixture and continue to cook over medium heat until it comes to a boil.
5
Cook 2 minutes. Remove from heat and stir in vanilla, butter and gelatin mixture. Fold in 1/2 cup toasted coconut.
6
Refrigerate about 30 minutes.
7
Fold in other cup mango pieces. Spoon into cooled crust. Refrigerate about 45 minutes. Beat whipping cream until soft peaks form. Add 1 tablespoons sugar and vanilla and continue to beat until stiff peaks form. Gently fold in mango jam. Pipe or spoon whipped cream over filling. Garnish with rest of coconut.
8
Refrigerate 3-4 hours.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 prepared pie crust, 3/4 ounce unflavored gelatin, 1 cup mango juice, 2 cups mangoes, peeled and chopped into small pieces, and more.

Yes, Mango And Coconut Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mango And Coconut Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions