Mango-Coconut Pie with Mango Coulis Recipe

Name: Mango-Coconut Pie with Mango Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups graham cracker crumbs; 1/4 pound butter melted; 1 1/4 cups coconut, shredded, unsweetened (desiccated) toasted, divide, + extra for garnish; 5 each egg yolks; 1/4 cup cornstarch; 1 tablespoon cornstarch; 3/4 cup sugar divided; 2 1/2 cups milk; 1/2 cup coconut cream; 1 each vanilla bean split; 1 cup mangos diced; 1 x whipped cream sweetened, for topping; 2 cups mangos cubed; 1/2 cup sugar

Servings: persons

2 cups graham cracker crumbs
1/4 pound butter melted
1 1/4 cups coconut, shredded, unsweetened (desiccated) toasted, divide, + extra for garnish
5 each egg yolks
1/4 cup cornstarch
1 tablespoon cornstarch
3/4 cup sugar divided
2 1/2 cups milk
1/2 cup coconut cream
1 each vanilla bean split
1 cup mangos diced
1 x whipped cream sweetened, for topping
2 cups mangos cubed
1/2 cup sugar

1
Preheat oven to 325F (160C).
2
Combine graham cracker crumbs, butter and 1 cup of coconut flakes and press into a 9 inch pie tin; bake 8 minutes.
3
Set aside to cool.
4
In a mixing bowl combine egg yolk+, cornstarch and half of sugar.
5
In a saucepan combine milk, remaining sugar, coconut cream and vanilla bean and bring to a boil.
6
Reduce heat to very low.
7
Ladle 1/2 cup of milk mixture into egg mixture, whisking constantly to temper eggs.
8
When bottom of egg bowl is warm to the touch, pour egg mixture into saucepan, whisking.
9
Cook, stirring constantly, until cream thickens to consistency of mayonnaise.
10
As soon as mixture thickens, strain through a fine sieve into a bowl set in another bowl of ice-water.
11
Cool thoroughly, stirring from time to time.
12
Fold in diced mango and remaining coconut.
13
Pour into graham cracker crust and chill to set.
14
Top with sweetened whipped cream, sprinkle with coconut and serve with MANGO COULIS Combine mango and sugar in a blender and cups.

1327

kcal

Calories

Fat

117

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 14 ingredients. The key ingredients include: 2 cups graham cracker crumbs, 1/4 pound butter melted, 1 1/4 cups coconut, shredded, unsweetened (desiccated) toasted, divide, + extra for garnish, 5 each egg yolks, and more.

Yes, Mango-Coconut Pie with Mango Coulis 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-Coconut Pie with Mango Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions