Mango Coconut Pie

Mango Coconut Pie Recipe | Delicious and Creamy Dessert

Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Mango Coconut Pie is a delicious and refreshing dessert that combines the tropical flavors of mango and coconut in a creamy and decadent pie filling. This recipe is perfect for summer gatherings or any time you want to treat yourself to a sweet and fruity dessert.

History

The combination of mango and coconut is a popular flavor pairing in many tropical desserts, and this pie is a perfect example of how well these two ingredients work together. The creamy mango filling is complemented by the crunchy toasted coconut topping, creating a perfect balance of flavors and textures.

Ingredients

1 prepared pie crust
1 envelope unflavored gelatin
1 cup mango juice
2 cups mangos, peeled and chopped into small pieces
0.5 cup sugar
0.25 cup cornstarch
0.25 tsp salt
1.75 cups milk
4 egg yolks, beaten
1 tbsp butter
0.5 tsp vanilla
0.5 cup toasted coconut

Topping

1 cup whipping cream
1 tbsp sugar
0.25 tsp vanilla
2 tbsp mango jam, melted
0.5 cup toasted coconut

How to prepare

Bake the prepared pie crust at 450°F for 9–11 minutes or until lightly browned.
Allow it to cool.
Sprinkle gelatin over 0.25 cup of mango juice and let it stand to soften.
In a food processor, combine 0.75 cup of mango juice with 1 cup of mango pieces and process until smooth.
In a medium saucepan, combine 0.5 cup of sugar, cornstarch, and salt.
Mix well.
Stir in milk and the pureed mango mixture.
Cook over medium heat until the mixture thickens and boils, stirring constantly.
Remove from heat.
Blend a small amount of the hot mixture into the egg yolks.
Then gradually stir it into the hot mixture and continue to cook over medium heat until it comes to a boil.
Cook for 2 minutes.
Remove from heat and stir in vanilla, butter, and the gelatin mixture.
Fold in 0.5 cup of toasted coconut.
Refrigerate for about 30 minutes.
Fold in the other cup of mango pieces.
Spoon the mixture into the cooled crust.
Refrigerate for about 45 minutes.
Beat whipping cream until soft peaks form.
Add 1 tbsp of sugar and vanilla, and continue to beat until stiff peaks form.
Gently fold in mango jam.
Pipe or spoon the whipped cream over the filling.
Garnish with the rest of the coconut.
Refrigerate for 3–4 hours.

Variations

You can add a layer of sliced bananas or strawberries to the pie for a fruity twist.
Try using a graham cracker crust instead of a traditional pie crust for a different flavor and texture.
Add a sprinkle of cinnamon or nutmeg to the whipped cream for a warm and spicy flavor.

Cooking Tips & Tricks

Make sure to use ripe mangos for the best flavor in this pie.

- Toasting the coconut adds a delicious nutty flavor to the pie.

- Be sure to refrigerate the pie for the recommended times to allow the filling to set properly.

- You can customize the pie by adding other fruits or nuts to the filling or topping.

Serving Suggestions

Serve slices of Mango Coconut Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Pair it with a cup of hot tea or coffee for a delightful dessert experience.

Cooking Techniques

Be sure to cook the filling over medium heat and stir constantly to prevent lumps from forming.

- Folding in the whipped cream gently will help maintain its light and fluffy texture.

- Refrigerating the pie for the recommended times will help it set properly and hold its shape when sliced.

Ingredient Substitutions

You can use canned mango puree instead of fresh mangos if they are not in season.

- Substitute almond or soy milk for the dairy milk to make the pie dairy-free.

- Use a gluten-free pie crust to make the pie gluten-free.

Make Ahead Tips

You can prepare the pie filling and crust ahead of time and assemble the pie just before serving. Keep the pie refrigerated until ready to serve to maintain its freshness.

Presentation Ideas

Garnish the pie with fresh mint leaves or edible flowers for a beautiful and elegant presentation. You can also drizzle some mango or coconut sauce on the plate for a decorative touch.

Pairing Recommendations

Pair this Mango Coconut Pie with a glass of sparkling wine or a fruity cocktail for a delightful dessert pairing. The tropical flavors of the pie will complement the light and refreshing flavors of the drinks.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for a few seconds or enjoy cold straight from the fridge.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 2g

- Sugars: 24g

Fats

- Total Fat: 15g

- Saturated Fat: 9g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 45%

- Calcium: 10%

- Iron: 6%

Alergens

Contains: Milk, Eggs, Coconut

Summary

This Mango Coconut Pie is a rich and indulgent dessert that is high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals. It is a treat that should be enjoyed in moderation.

Summary

Mango Coconut Pie is a delicious and tropical dessert that is perfect for any occasion. With its creamy mango filling, crunchy coconut topping, and buttery pie crust, this pie is sure to be a hit with family and friends. Enjoy a slice of this indulgent treat and savor the flavors of mango and coconut in every bite.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Mango Coconut Pie. It was many years ago, when I was just a young girl living in a small village in the Philippines. My grandmother, who was known for her delicious cooking, had passed down many recipes to my mother, who in turn passed them down to me.

One day, while rummaging through my grandmother's old recipe box, I came across a faded piece of paper with the words "Mango Coconut Pie" written in beautiful cursive script. Intrigued, I asked my grandmother about the recipe, and she told me that it was a treasured family secret that had been passed down for generations.

She explained that the key to making the perfect Mango Coconut Pie was to use ripe mangoes that were sweet and juicy, along with freshly grated coconut and a hint of lime zest. As she described the process of making the pie, I could practically taste the sweet and tangy flavors dancing on my tongue.

Eager to try my hand at making the pie, I asked my grandmother to teach me the recipe. She chuckled and agreed, pleased that I was taking an interest in learning her culinary secrets. Together, we gathered the ingredients and set to work in the cozy kitchen, the tantalizing aroma of ripe mangoes and coconut filling the air.

We started by making the pie crust from scratch, blending butter, flour, and a pinch of salt until it formed a crumbly mixture. My grandmother showed me how to roll out the dough and gently press it into a pie dish, creating a perfectly flaky and buttery crust that would cradle the sweet mango and coconut filling.

Next, we prepared the filling by mixing together ripe mango slices, freshly grated coconut, sugar, and a splash of lime juice. The vibrant colors and fragrant scents mingled together in a symphony of tropical flavors, promising a delightful dessert unlike any other.

As the pie baked in the oven, the sweet aroma of mango and coconut filled the kitchen, making my mouth water in anticipation. When the timer chimed, signaling that the pie was ready, I eagerly pulled it out of the oven and marveled at the golden crust and bubbling filling.

My grandmother and I let the pie cool for a few minutes before slicing into it, revealing the luscious layers of mango and coconut nestled within the flaky crust. As I took my first bite, my taste buds exploded with the tropical flavors of ripe mango, creamy coconut, and tangy lime, blending together in a symphony of sweetness and tartness.

From that moment on, Mango Coconut Pie became a staple in our family's dessert repertoire, a beloved recipe that I would pass down to future generations. Whenever I make the pie now, I am reminded of that special day in my grandmother's kitchen, learning her culinary secrets and bonding over a shared love of cooking.

To this day, whenever I see a ripe mango or smell the fragrance of freshly grated coconut, I am transported back to that magical moment of discovery, when I first stumbled upon the recipe for Mango Coconut Pie and unlocked a world of delicious possibilities. And for that, I am forever grateful to my grandmother for sharing her culinary wisdom with me.