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Mango Pie with Coconut Crust

 Mango Pie with Coconut Crust
This was the first pie I created myself. Mangoes are one of my favorite fruits, and they deserve to be represented in a pie. Of course, everything is better with coconut. —Jennifer Worrell, Niles, Illinois
8 ServingsPrep: 50 min. + chilling Bake: 45 min. + cooling


  • 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 flaked coconut, toasted


  • 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 wrap. Refrigerate 30 minutes or overnight.
  • 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.
  • 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

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Mango Pie with Coconut Crust (continued)

Directions (continued)

  • a 9-in. pie plate, coconut side down. Trim pastry even with rim. Add
  • filling.
  • 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.
  • 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.
  • Yield: 8 servings.
Nutritional Facts: 1 piece equals 414 calories, 17 g fat (11 g saturated fat), 40 mg cholesterol, 305 mg sodium, 60 g carbohydrate, 3 g fiber, 5 g protein.