Mango Pie Recipe (Pastel de Mango)

Ingredients

• 200 g (2 cups)graham cracker crumbs
• 50 g (1/4 cup)brown sugar
• 85 g (6 tablespoons), meltedunsalted butter
• 50 g (1/4 cup)sugar
• 165 g (1 cup)diced mango, mango pulp or juice concentrate
• 4eggs
• 45 ml (3 tablespoons)double cream
• 150 g (1/2 cup)sweetened condensed milk

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Grind the crumbs

   Put the graham cracker crumbs and brown sugar in a food processor and process until the crumbs are fine.

3. 3

   Mix the crust

   Add the melted butter and process until evenly combined. Press the mixture into a 23 cm (9-inch) pie pan.

4. 4

   Bake the crust

   Bake for about 10 minutes, until deep golden brown, then set aside.

5. 5

   Mix mango and sugar

   Using an electric mixer, combine the sugar and mango pulp in a bowl and mix until the sugar has dissolved.

6. 6

   Add the eggs

   Add the eggs and continue mixing for 2 minutes. Add the condensed milk and mix for about 1 minute more.

7. 7

   Fill the crust

   Heat the oven to 175°C (350°F). Pour the mango filling into the pre-baked crust.

8. 8

   Bake and cool

   Bake for about 20 minutes. Remove the pie from the oven and leave it to cool. Place it on a pie plate to serve.

What is pastel de mango?

Pastel de mango is a mango dessert associated with Colombia’s Atlantic coast, where mango is a familiar and popular fruit. Mangoes are enjoyed fresh and also used in drinks, sauces, salads and sweets.

This version pairs a crisp, buttery graham-cracker base with a softly set mango filling enriched with eggs and condensed milk. Baking the crust first helps it hold its shape beneath the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 419 calories, 8g protein, 54g carbs, 20g fat.

The cracker crumbs and sugars provide most of the carbohydrates, while the butter, cream and condensed milk contribute much of the fat. Eggs and condensed milk contribute protein. Pairing a slice with fresh fruit or plain yoghurt is a practical way to round out dessert.

Choosing the mango

Fresh mango: The recipe lists diced mango, mango pulp or juice concentrate. For a smooth filling, use mango pulp or blend the diced fruit before mixing it with the sugar.

Concentrate: If using juice concentrate, follow the recipe’s stated amount and choose a mango product with a flavour you enjoy; the filling depends on it for its fruit character.

Building the crust

Fine crumbs: Process the crackers with the brown sugar until the crumbs are evenly fine. This helps the base press together without large, loose pieces.

Even layer: Stir in the melted butter in the processor, then press the mixture over the bottom and sides of the pie pan. Bake until deep golden, as directed, before adding the filling.

Mixing the filling

Dissolved sugar: Mix the mango pulp and sugar until the sugar dissolves, so the filling is less likely to feel gritty.

Eggs and condensed milk: Mix in the eggs for 2 minutes, then add the condensed milk and mix for about 1 minute. Avoid extending the mixing beyond the method’s timings.

Checking when it is baked

Timing: The filled pie bakes for about 20 minutes at 175°C (350°F). The method does not give a separate visual or touch test, so use the stated time as a guide and let the pie cool before serving.

Cooling: The filling continues to settle as it cools. Give it time at room temperature before moving it to a pie plate.

Serving the pie

Keep the slices modest and serve them after a meal or alongside fresh fruit. The sweet mango filling and rich crust make this pie well suited to a small dessert portion.

For a more balanced plate, pair a slice with plain yoghurt or fruit rather than adding another rich topping.

Recipe notes & tips

• Press the crust mixture firmly into the base and sides of the pie pan.
• Bake the crust until deep golden before pouring in the filling.
• Use mango pulp for a smooth, even-textured filling.
• Measure the mixing times for the eggs and condensed milk as written.
• Let the pie cool before transferring it to a serving plate.

Variations

• Fresh mango: Blend ripe mango into a smooth pulp before mixing it with the sugar.
• Mango concentrate: Use the listed juice concentrate option for a more concentrated fruit flavour.
• Citrus note: Serve each slice with a little fresh lime zest for a bright contrast.
• Fruit topping: Add a few slices of fresh mango just before serving.
• Individual portions: Divide the crust and filling among small pie dishes, keeping an eye on baking time.

Common mistakes to avoid

• Coarse crumbs: Process the crackers until finely ground so the crust presses together evenly.
• Loose crust: Press the mixture firmly into the pan before baking.
• Pale base: Bake the crust until deep golden brown, about 10 minutes as directed.
• Undissolved sugar: Mix the mango pulp and sugar until the sugar has dissolved before adding the eggs.
• Moving it warm: Allow the pie to cool before placing it on a serving plate.

How to store

Cover and refrigerate leftover pie for up to 3 days. Serve chilled, or warm individual slices gently in the oven until just heated through.

Frequently asked questions