Mango Custard Pie

This delicious Mango Custard 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. And the beauty of this chilled pie is that you can make it up to 2 days before serving. You just need to keep covered in your fridge.

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 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 fresh passionfruit works so perfectly to compliment and round out the flavors in this pie that honestly, you shouldn’t leave them out…unless you absolutely have to! You could replace with 30 grams / 2 tablespoons of lime juice to add depth of flavor to your pie.

See recipe card for quantities.

How to make Mango Custard Pie:

Make the dough: Stir the flour and salt together and add the cold cubed butter.

1

Rub: Rub and toss the butter into the flour to coat fully until no pieces are smaller than peas.

Ice ice water: Add in the ice water and stir to form the dough.

Press and shape: Press the dough together ensuring no dry portions remain in the base of your bowl and shape into a disc.

Cover and refrigerate: Cover and refrigerate for 1 hour.

Roll it out: Roll the dough out, shaping to your pie dish and trimming the edges.

2

Shape and chill: Shape the pastry edges. Return to the fridge for 20 minutes to chill.

Pierce and bake: Pierce the pie crust, fill with baking beans and bake until golden.

Remove the beans: Remove the baking beans and bake for a further 10 minutes until golden. Remove and cool.

Blend: The mango flesh and strain to remove any stringy bits.

Low heat: Stir the pureed mango with the passionfruit and sugar in a saucepan.

3

Thickener: The yolks and cornstarch are whisked to make a smooth paste before whisking in the milk and cream, until smooth.

4

Stir over heat: Pour the creamy mixture into your mango mixture and cook until thickened and bubbling.

Pour: Pour the fruity custard into your pie pastry evenly.

Bake: Until slightly jiggly and a deep yellow color.

Chill: Place the pudding pie into the fridge to chill.

Slice and serve: Slice it up and serve it up.

Enjoy: Dig in!

FAQ's for the best Mango Custard Pie

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Mango Custard Pie

Sylvie Taylor

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!

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 50 minutes mins

Cooling and chill time 4 hours hrs

Total Time 6 hours hrs 5 minutes mins

Course Dessert

Servings 10

Calories 257 kcal

Ingredients

  

1x2x3x

Pastry

• 150 grams / 1 ¼ cups plain flour
• ¼ teaspoon sea salt
• 110 grams / 3.88 ounces butter chilled and cubed
• 62 grams / 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 room temperature
• 20 grams / 2 ½ tablespoons cornflour
• 113 grams / ½ cup heavy cream
• 120 grams / 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.
• 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

• 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 fresh passionfruit works so perfectly to compliment and round out the flavors in this pie that honestly, you shouldn’t leave them out…unless you absolutely have to! You could replace with 30 grams / 2 tablespoons of lime juice to add depth of flavor to your pie.
• 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.
• Pie dish: The pie dish used here is 23 cm / 9 inch which is around average.

Recipe by Roamingtaste

Nutrition

Calories: 257kcal

Keyword custard, pie, stone fruit, summerdessert

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