Experience the sweet and tropical flavors of summer with our Mango Custard Pie recipe! This delicious pie features a flaky and buttery pie crust, filled with a rich and creamy mango custard filling. Oh and if you don't have the time or energy, you can absolutely use a storebought pie crust as your base here.
This easy-to-follow recipe requires no gelatin and can easily be made ahead for a delicious dessert that is perfect to share with loved ones.
Why you'll love this
Sweet and Tropical
Our Mango Custard Pie recipe is a perfect blend of sweet and tropical flavors. The rich and creamy mango passionfruit custard filling is complemented by a flaky and buttery pie crust, making it a great way to indulge in the taste of summer.
Rich and Creamy
This Mango Custard Pie is rich, creamy, and perfectly balanced, making it a perfect dessert for any occasion.
Perfect for Any Occasion
This Mango Custard Pie is perfect for any occasion, whether it's a special holiday or just a sweet treat for yourself. It's a unique and flavorful pie that's sure to impress your guests. Plus, it's a great option for anyone who wants to try something new and delicious with a tropical twist!
Ingredients and substitutions for Mango Custard Pie
- Plain flour: This is the best option for that flaky pastry, cake flour is not recommended here and if you live in the UK, see the FAQ's section as to a the type of flour to use here.
- Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
- Ice water: Ice water helps the water not soak into the flour too much which helps the gluten form in the dough whilst giving you that flaky texture!
- Egg yolks: They help give a deep custard flavor to our pudding and contribute to the velvety texture with no recommendations for substitutions here.
- Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch is what gives our pudding that thick texture without being runny. It does need to be heated to 95C/203F before it is activated to thicken.
- Heavy cream: This adds a rich creaminess to our fruit custard that helps balance the flavors. The weight of the heavy cream is 341 grams.
- Mango: 2 different varieties were used here and whilst some varieties have a smoother texture in their flesh than others, we get beyond this by straining. For optimum flavor, using the ripest mangos works best.
- Passionfruit: The tartness in passionfruit work so perfectly to compliment and round out the flavors in this pie that honestly, you shouldn’t leave them…unless you absolutely have to!
See recipe card for quantities.
Equipment needed to make this
Mixing bowl: You'll need a medium mixing bowl for both the pastry and the pudding before cooking it.
Rolling pin: A rolling pin will help you achieve a nice consistent pastry, however, you could substitute a wine bottle for similar results.
Fork: To pierce holes in your pastry before baking, you'll want to have a fork handy!
Greaseproof paper: To line your pastry before filling with baking beans.
Baking beans: Baking beans help keep your help to keep the pastry in shape as it bakes. Uncooked rice is a great substitute, but make sure you have sufficient to come right up to the edges of your crust.
Sieve: Sifting the cornstarch helps ensure your pudding is smooth without any lumps.
Saucepan: A small or medium saucepan will help you cook the custard to thicken for that filling.
Whisk: You'll need a whisk to combine the pudding in the saucepan and cream - though could use an electric beater to whip the cream until it reaches soft peaks.
FAQ's for the best Mango Custard Pie
Can I substitute storebought pastry for homemade pie pastry?
You absolutely can if you are short on time with shortcrust pastry being the best option to substitute for homemade flaky pastry.
More custard pie's you'll love
How to make Mango Custard Pie:
For the dough, place the flour and salt into a bowl and stir to combine.
Add the cubed butter and toss through the flour to coat completely in flour.
Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.?Press firmly into a disc, wrap and refrigerate for 1 hour.
Preheat the oven to 220C/425F.
Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
Flipping the dough and adding a small sprinkle of flour, where necessary.? Roll the dough around your rolling pin and place into your pie dish.
Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.
Return the dough to the fridge for 20 minutes to chill.
Remove, pierce with a fork all over and lay greaseproof paper to cover the entire pastry.
Fill with baking beans or rice right up to the edges of your crust.
Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes. Remove and allow to cool completely.
Lower the oven temperature to 160C/320F.
Blend the mango flesh and strain to remove any stringy bits (my remaining flesh weighed 354 grams / 12.48 ounces).
Pour into a saucepan with the passionfruit and sugar, stirring whilst on low heat.
Meanwhile, place the egg yolks and cornflour into a bowl and whisk until smooth.
Add in the heavy cream and milk and whisk until smooth.
Pour the creamy mixture into your mango mixture and stir until thickened and bubbling.
Pour the mango custard into the pastry and spread out evenly.
Place in the oven and bake until slightly jiggly and a deep yellow color, approximately 20 minutes.
Remove and allow to cool completely.
Place in the fridge to chill for at least 3 hours or preferably overnight.
Slice it up and serve.
Dig in!
Mango Custard Pie
- Prep Time: 1 hours
- Cook Time: 50 minutes
- Total Time: 1 hour 50 minutes
- Yield: Serves 10
- Category: Pies
Description
This delicious Mango Custard pie features a flaky and buttery pie crust, filled with a rich and creamy mango passionfruit custard that is a great make ahead!
Ingredients
Pastry
150 grams / 1 ¼ cups plain flour
¼ teaspoon sea or kosher salt
110 grams / 3.88 ounces butter, chilled and cubed
62 milliliters / ¼ cup ice water
Fruit Custard
482 grams / 2 mangoes, peeled and pitted
2 passionfruit
50 grams / ¼ cup superfine/caster sugar
65 grams / 4 large egg yolks
20 grams / 2 ½ tablespoons cornflour
120 milliliters / ½ cup heavy cream
120 milliliters / ½ cup milk
Instructions
Pastry
- For the dough, place the flour and salt into a bowl and stir to combine.
- Add the cubed butter and toss through the flour to coat completely in flour.
- Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
- Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
Press firmly into a disc, wrap and refrigerate for 1 hour. - Preheat the oven to 220C/425F.
- Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
- Flipping the dough and adding a small sprinkle of flour, where necessary.
Roll the dough around your rolling pin and place into your pie dish. - Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.
- Return the dough to the fridge for 20 minutes to chill.
Remove, pierce with a fork all over and lay greaseproof paper to cover the entire pastry. - Fill with baking beans or rice right up to the edges of your crust.
- Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.
- Remove and allow to cool completely.
Fruit custard
- Lower the oven temperature to 160C/320F.
- Blend the mango flesh and strain to remove any stringy bits (my remaining flesh weighed 354 grams / 12.48 ounces).
- Pour into a saucepan with the passionfruit and sugar, stirring whilst on low heat.
- Meanwhile, place the egg yolks and cornflour into a bowl and whisk until smooth.
- Add in the heavy cream and milk and whisk until smooth.
- Pour the creamy mixture into your mango mixture and stir until thickened and bubbling.
- Pour the mango custard into the pastry and spread out evenly.
- Place in the oven and bake until slightly jiggly and a deep yellow color, approximately 20 minutes.
- Remove and allow to cool completely.
- Place in the fridge to chill for at least 3 hours or preferably overnight.
- Slice it up and serve.
- Dig in!
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 257 calories per serve
Keywords: custard pie, mango baking, fruit custard pie,
Leave a Reply