Time for freezer finds! I found a cup of frozen mangoes I stored a month ago. What’s the best use for leftover thawed mango? Mango Pie!
Before we get started, an fyi: This post may contain affiliate links. I receive a small commission when you make a purchase using my link.
The main ingredients for this mini fruit pie is pie dough, fruit, sugar, and cornstarch. The sugar in the filling can be adjusted according to taste. Sounds easy right? It is!
Tips about making Mango Pie
- make filling ahead, freeze, use anytime
- substitute any fruit you’d like
- no time? use store bought pie crust or pastry dough
- adjust sugar according to taste
- add other fruit to make a fruit mashup pie!
- make ahead and pop in oven/microwave when needed
- make a fruit pop tart instead of using muffin tins
- Eat with ice cream – yaaas, Ala Modeh’ fancey
The pie crust I used for this mango pie recipe is a Buttery-Flaky Easy Homemade Pie Recipe which makes about 6 to 7 muffin sized pies.
How thick should I roll a pie crust?
A good suggestion is to roll the crust to a thickness of about “two quarters stacked on top of each other”. You can read more about How to Make sure your Pie Crust is the right Thickness here.
The unbaked pies in your muffin tin will look a bit wonky. Don’t worry. Try and even them out as best you can. The magic happens when your mini mango pies are in the oven. Put your feet up and just wait. The baking process will do the rest of the work to make em pies look ‘purty!
Egg Wash or Milk?
Pastry washes are optional and mainly done for aesthetics. It gives pastries and breads a shiny golden/caramel glaze depending on what wash is used.
An egg wash is my preferred method but we are in the midst of covid crazy. Eggs are like gold bars right now! A milk wash is best until egg prices are back to normal.
To get a light caramel beige-y crust, brush the pies lightly with milk or cream before baking.
The main tools you’ll need for Mango Pie – a mini fruit dessert pie
- measuring cups and spoons
- rolling pin
- large biscuit cutter
- regular muffin pan (12 molds)
- pastry brush for egg/milk wash
Need a rolling pin? Here’s a brand I use from Joseph Joseph. *as an Amazon Associate I earn from qualifying purchases at no cost to you.
Mango Pie - mini fruit dessert pie
Ingredients
- 1 Buttery and Flaky Easy Homemade Pie Crust or store bought pie crust
- 1 cup diced mangoes
- 3/4 cup 3/4 cup water
- 3 Tablespoons sugar
- 2 teaspoons cornstarch
- 1 teaspoon water (to dissolve cornstarch)
Instructions
- Put mangoes, water and sugar in a pot
- Simmer on low for 30 minutes
- Add more sugar according to taste
- Measure cornstarch in small bowl
- Mix in 1 teaspoon water to dissolve cornstarch
- Set aside
- Increase heat for mango mixture to medium
- Ready a spatula or mixing spoon
- Wait for mango mixture to boil
- Slowly pour in dissolved cornstarch while mixing
- Mix thoroughly, set aside to cool
- Assemble Mango Pie
- Roll pie crust flat about 1/8 inch
- Cut into 12 circles
- Line 6 of the tins/molds
- Fill with mango filling
- Top with remaining crusts
- Tuck top crust on sides of bottom crust (use a butterknife)
- Pierce top crust 2-3 times with fork
- brush with milk or egg wash
- Bake at 350 degrees for 12-15 minutes or until crust is golden brown
- Set on wire rack to cool or serve warm
Notes
- make filling ahead, freeze, use anytime
- substitute any fruit you'd like
- adjust sugar according to taste
- make ahead, freeze, and pop in oven/microwave when needed
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