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Mango Custard Pie

Mango Custard Pie

  • Author: Sylvie Taylor
  • Prep Time: 1 hours
  • Cook Time: 50 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: Serves 10
  • Category: Pies


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!


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 / 1/4 cup superfine/caster sugar
65 grams / 4 large egg yolks
20 grams / 2 1/2 tablespoons cornflour
120 milliliters / 1/2 cup heavy cream
120 milliliters / 1/2 cup milk



  1. For the dough, place the flour and salt into a bowl and stir to combine.
  2. Add the cubed butter and toss through the flour to coat completely in flour.
  3. 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.
  4. 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.
  5. Preheat the oven to 220C/425F.
  6. Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
  7. 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.
  8. Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.
  9. 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.
  10. Fill with baking beans or rice right up to the edges of your crust.
  11. 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.
  12. Remove and allow to cool completely.

Fruit custard

  1. Lower the oven temperature to 160C/320F.
  2. Blend the mango flesh and strain to remove any stringy bits (my remaining flesh weighed 354 grams / 12.48 ounces).
  3. Pour into a saucepan with the passionfruit and sugar, stirring whilst on low heat.
  4. Meanwhile, place the egg yolks and cornflour into a bowl and whisk until smooth.
  5. Add in the heavy cream and milk and whisk until smooth.
  6. Pour the creamy mixture into your mango mixture and stir until thickened and bubbling.
  7. Pour the mango custard into the pastry and spread out evenly.
  8. Place in the oven and bake until slightly jiggly and a deep yellow color, approximately 20 minutes.
  9. Remove and allow to cool completely.
  10. Place in the fridge to chill for at least 3 hours or preferably overnight.
  11. Slice it up and serve.
  12. Dig in!


Recipe by Roamingtaste


  • Calories: 257 calories per serve

Keywords: custard pie, mango baking, fruit custard pie,