Mango Pie with Citrus Whipped Cream

I couldn’t contain my joy when beautiful mangoes appeared at the grocery store. Mango pie resembles peach pie in flavor, yet it has a more exotic, perhaps tropical, undertone. Which, as you know from reading, is perfectly great with me.

And because we’re going all out for Hawaii, we might as well top the pie with citrusy whipped cream and some toasted coconut, right? It just felt like the thing to do.



  • 6-8 peeled large mangoes (chop into 1/2 to 3/4-inch slices)
  • 1 beaten egg combine with 1 tablespoon water
  • double crust pie dough
  • 1/4-1/2 cup of sugar
  • 3 tablespoons of flour
  • 2 tablespoons of lemon juice
  • 2 tablespoons of lime juice
  • 1 teaspoon of cinnamon
  • 1 teaspoon of lemon zest
  • 1 teaspoon of vanilla
  • 1/8 teaspoon of ground ginger
  • toasted coconut


  • 1 cup of cold whipping cream
  • 1 tablespoon of sugar
  • 1 teaspoon of vanilla
  • 2 teaspoons of lime zest
  • 2 teaspoons of lemon zest


  1. Prepare to roll out cold dough. Set baking sheet in the oven and preheat oven to 450 degrees F.
  2. Mango filling can be made by mixing together mangoes, sugar, spices, flour, 1 teaspoon of lemon zest, lemon juice, lime juice, and vanilla.
  3. Put the first half of the dough into a pie dish that you have rolled out. Filling, please. The pie needs to be covered, so roll out the remaining dough and place it on top. Seal the edges with a crimp.
  4. Make some vents on the top of the pie. Paint on an egg wash.
  5. Bake the pie for 10 minutes on a baking sheet that has been preheated in the oven. Bake for an additional 50–55 minutes at 350 degrees, or until golden. The edges can be protected from over-browning by wrapping them in foil. Cool for an hour before serving.
  6. The whipped topping can be made while the pie is cooling by combining vanilla, heavy cream, sugar, lime, and lemon zest in a bowl.
  7. Vigorously mix until the consistency is just right. Put some whipped cream and toasted coconut on top of the pie and serve.

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