Home
Recipes
Pies & Tarts
Fruit Pies
Mango Coconut Pie Recipe

Mango Coconut Pie Recipe

Learn how to make the best homemade Mango Coconut Pie with this easy baking recipe. The perfect balance of tropical flavors with flaky pastry, creamy coconut custard, and sweet mangoes. The secret lies in using ripe mangoes and full-fat coconut milk for an authentic island-inspired dessert.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown Mango Coconut Pie with a rustic lattice crust, revealing vibrant orange mango pieces peeking through the creamy coconut filling. The pie sits on a weathered wooden serving board, captured in soft natural light that highlights the flaky layers of pastry. A slice has been removed, showcasing the perfect cross-section where bright mango chunks are suspended in the coconut custard. Fresh mint leaves and a scattering of toasted coconut flakes garnish the surface, while a small bowl of whipped cream waits alongside. The warm, golden tones of the crust contrast beautifully with the tropical filling, with thin streams of coconut caramelization visible at the edges.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">150g unsalted butter, cold and cubed</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">3 large ripe mangoes (about 600g flesh), peeled and diced</li><li class="ingredients-single-item">400ml full-fat coconut milk</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">50g desiccated coconut</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">15g desiccated coconut, toasted</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Baking sheet</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until you have pea-sized pieces. This creates pockets of butter that will make your crust flaky and tender.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, a tablespoon at a time, mixing with a fork until the dough just comes together when pinched. Cold water prevents the butter from melting too quickly, maintaining those crucial flaky layers. Form the dough into a ball, then divide into two portions – one slightly larger (about 60%) for the base and the smaller portion for the lattice top.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Flatten each portion into a disc, wrap in plastic film, and refrigerate for at least 1 hour, or up to 24 hours. Chilling relaxes the gluten in the dough and firms the butter, both essential for a perfect crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. In a medium saucepan, combine coconut milk and 75g of the sugar. Heat over medium heat until just simmering, stirring occasionally. The fat in the coconut milk will create a luxuriously creamy texture in your finished pie.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whisk together the eggs, remaining 25g sugar, cornstarch, vanilla extract, and salt until smooth. Gradually pour about half of the hot coconut milk mixture into the egg mixture, whisking constantly. This tempering technique prevents the eggs from scrambling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the tempered egg mixture back into the saucepan with the remaining coconut milk. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 5-6 minutes. Remove from heat and stir in the desiccated coconut. Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out the larger disc of dough to about 3mm thickness and a diameter of roughly 30cm. Transfer carefully to your pie dish, pressing gently to fit against the bottom and sides. Trim any excess dough, leaving about 1cm overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until the crust begins to turn golden. This pre-baking ensures your bottom crust won't get soggy once filled.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the base is baking, roll out the second disc of dough to 3mm thickness and cut into strips about 2cm wide for your lattice top. Place them on a baking sheet and refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the crust has cooled slightly, fold the diced mangoes into the coconut custard mixture. Pour this filling into the partially baked crust, spreading it evenly. The mangoes should be distributed throughout the filling rather than sinking to the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Arrange the chilled pastry strips in a lattice pattern over the filling. Trim and crimp the edges to seal. Brush the lattice with beaten egg to ensure a beautiful golden color as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the pie on a baking sheet (to catch any potential overflow) and bake for 35-40 minutes, or until the crust is golden brown and the filling is set but still has a slight wobble in the center. If the edges start to brown too quickly, cover them with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the oven and sprinkle with toasted coconut while still warm. Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This cooling time is crucial as it allows the filling to fully set, ensuring clean slices.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For the best flavor and texture, serve at room temperature. The pie can be stored covered in the refrigerator for up to 3 days, though the crust will soften slightly over time. Enjoy your tropical Mango Coconut Pie!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Mango Coconut Pie Recipe?

This tropical pie requires all-purpose flour, unsalted butter, sugar, and salt for the crust. The filling combines ripe mangoes, full-fat coconut milk, eggs, cornstarch, vanilla extract, and desiccated coconut. Complete with an egg wash and toasted coconut for finishing.

How to cook Mango Coconut Pie Recipe at home?

Learn how to cook Mango Coconut Pie Recipe by making a flaky butter crust, creating a creamy coconut custard, and folding in fresh mango chunks. The pie is blind-baked first, filled with the mango-coconut mixture, topped with a lattice pattern, and baked until golden. For perfect results, allow it to cool completely before serving.

Why is my coconut custard filling not setting properly?

Undercooked custard is the most common culprit. Ensure you cook the mixture until it reaches a pudding-like consistency before adding to the crust. Also, the cooling time (minimum 4 hours) is crucial for proper setting. Using full-fat coconut milk rather than light varieties also helps achieve the right texture.

Can I use canned or frozen mangoes instead of fresh?

While fresh mangoes provide the best flavour and texture, you can substitute with frozen mangoes (thawed and drained) or canned mangoes (well-drained). Reduce the sugar slightly if using canned mangoes as they often come in syrup. The final result may be slightly softer but will still taste delicious.

How do I prevent a soggy bottom crust with this fruit pie?

Blind baking the crust before adding the filling is essential. Place your pie dish on a preheated baking sheet when baking the filled pie to help cook the bottom thoroughly. Ensuring your coconut custard is properly thickened also prevents excess moisture seeping into the crust.

Want to try something else in ...

Fruit Pies

Try following recommended recipes

View all
An overhead shot of the fig pie showcases its rustic beauty, with a golden lattice crust revealing glimpses of the deeply jammy fig filling beneath. In natural window light, the pie sits on a weathered wooden board dusted with flour, surrounded by fresh figs cut in half to display their luscious ruby interiors. A drizzle of honey catches the light as it falls across one corner, while a small bowl of crème fraîche waits nearby. The cross-section view reveals distinct layers of flaky pastry and the glistening, seed-studded fig filling with its characteristic purple-red hue, steam still rising gently from the warm slice.
Pies & Tarts
Fruit Pies

Fig Pie Recipe

Rich, caramelized figs nestled in buttery pastry with hints of honey and warming spices create a sophisticated dessert that balances sweet depth with delicate floral notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly baked lemon meringue pie with dramatic peaks of golden-brown meringue creating a textural landscape atop the vibrant yellow filling. A slice has been removed, revealing the distinct layers of crisp pastry, sunshine-yellow lemon curd, and pillowy meringue. Soft natural light streams across the scene, highlighting the glossy sheen of the meringue peaks and the delicate beads of lemon filling clinging to the knife. The pie rests on a vintage blue ceramic plate with scattered lemon slices and fresh mint leaves artfully arranged alongside, providing a color contrast against a rustic wooden table dusted with a light sprinkling of powdered sugar.
Pies & Tarts
Fruit Pies

Lemon Meringue Pie Recipe

A buttery, flaky pastry crust filled with tangy lemon curd and crowned with a cloud of sweet, toasted meringue creates the perfect balance of sharp citrus and marshmallowy sweetness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a rustic Apple Raspberry Pie with golden-brown lattice crust revealing bubbling ruby-red filling peeking through the gaps. A slice has been removed, displaying perfect layers of tender apple slices interspersed with vibrant red raspberries in a clear-set filling that holds its shape without being runny. The pie rests on a weathered wooden board dusted with flour, alongside a vintage silver server. Natural window light highlights the sugar-sparkled crust edges and glistening fruit, while a small bowl of fresh raspberries and a sliced Granny Smith apple create context in the background, emphasizing the pie's farm-fresh ingredients.
Pies & Tarts
Fruit Pies

Apple Raspberry Pie Recipe

This golden-crusted Apple Raspberry Pie balances sweet-tart apple slices with bursts of ruby raspberries beneath a buttery lattice top for the perfect marriage of classic comfort and berry brightness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a golden-brown Pear Custard Pie with sliced pears arranged in a beautiful pattern, their caramelized edges peeking through the custard's perfectly set surface. Captured in soft natural light streaming through a kitchen window, the pie rests on a weathered wooden board dusted with cinnamon. A cross-section slice reveals the luscious vanilla-flecked custard gently embracing tender pear slices, with the flaky, buttery crust providing a perfect contrast. A small pitcher of cream and a scattered arrangement of fresh pears with green leaves frame the composition, emphasizing the rustic elegance of this seasonal dessert.
Pies & Tarts
Fruit Pies

Pear Custard Pie Recipe

A delicate dessert of tender pears nestled in creamy vanilla custard, baked to golden perfection in a buttery crust that balances fruity sweetness with rich, silky texture.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a rustic star fruit pie with a lattice top crust, capturing the distinctive star-shaped fruit slices arranged in a spiral pattern beneath the golden-brown pastry. Natural window light casts a warm glow across the crisp, sugar-dusted crust that's baked to perfection. A cross-section view reveals layers of translucent caramelized star fruit nestled in a buttery crust, with a subtle syrupy glaze pooling at the edges. The pie sits on a weathered wooden serving board garnished with fresh mint leaves and a few raw star fruit slices nearby, highlighting the fruit's unique ridged shape. Fine grains of demerara sugar catch the light atop the pastry's flaky, multilayered surface.
Pies & Tarts
Fruit Pies

Star Fruit Pie Recipe

Tropical star fruit slices nestled in buttery pastry create a stunning golden pie with the perfect balance of sweet-tart flavor and flaky texture.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-crusted Banana Butterscotch Pie with one slice being lifted to reveal a perfect cross-section of creamy layers. The filling glows amber in soft natural light, showing distinct strata of butterscotch custard studded with banana slices. The top features artful swirls of lightly browned whipped cream dusted with cinnamon, with a slow-motion caramel drizzle cascading down the sides. The pie rests on a weathered wooden cake stand surrounded by scattered whole bananas, cinnamon sticks, and shards of butterscotch candy that catch the light with their crystalline structure.
Pies & Tarts
Fruit Pies

Banana Butterscotch Pie Recipe

A decadent banana custard pie with rich butterscotch undertones, topped with clouds of whipped cream and a delicate caramel drizzle that balances sweet fruit with deep toffee notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown lattice-topped sour cherry pie, with vibrant red cherry filling bubbling through the woven pastry strips. Captured in soft natural light streaming through a kitchen window, the pie rests on a vintage blue ceramic plate atop a rustic wooden table. A cross-section view reveals the perfect ratio of fruit to pastry, with plump cherries glistening in their ruby syrup. The crust's edge is perfectly crimped with a slight sprinkle of coarse sugar crystals that catch the light. A small bowl of fresh sour cherries and a scoop of melting vanilla ice cream sit alongside, suggesting the perfect serving suggestion.
Pies & Tarts
Fruit Pies

Sour Cherry Pie Recipe

A buttery, flaky crust cradles a ruby-red filling of tart sour cherries suspended in a perfectly balanced sweet-tart syrup that bursts with flavor in every bite.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly sliced coconut cream pie, revealing its three distinct layers: the golden brown flaky crust, the velvety pale yellow coconut custard filling, and the billowing white whipped cream topping. Toasted coconut flakes are scattered across the surface, creating a beautiful contrast against the cream. The pie is presented on a vintage blue ceramic plate atop a distressed wooden table, with a silver pie server nearby and scattered fresh coconut shavings surrounding the plate. Soft natural light streams in from a side window, highlighting the creamy texture of the filling and the delicate flakiness of the pastry.
Pies & Tarts
Fruit Pies

Coconut Cream Pie Recipe

A tropical paradise of silky coconut custard nestled in buttery pastry, crowned with clouds of whipped cream and toasted coconut flakes.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures a rustic ceramic pie dish containing the Pomegranate Pie with its golden-brown lattice crust revealing glimpses of the glossy, deep crimson filling bubbling through the gaps. Soft natural light highlights the sugar-dusted lattice work, while the cross-section reveals layers of jewel-toned pomegranate filling. The pie sits on a weathered wooden board, accompanied by scattered fresh pomegranate arils and a small vintage pitcher of cream. A fork pierces the corner revealing the perfect balance between the flaky crust and the luscious, slightly thickened fruit filling that maintains its shape without being runny.
Pies & Tarts
Fruit Pies

Pomegranate Pie Recipe

A vibrant, sweet-tart pomegranate filling nestled in a buttery crust, offering juicy bursts of ruby-red flavor beneath a delicate lattice top.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown rhubarb pie with a beautifully crimped lattice top, revealing vibrant ruby-red filling bubbling through the gaps. Soft natural light illuminates the glistening sugar-sprinkled crust, highlighting its perfectly baked flaky texture. The pie rests on a rustic wooden serving board, with a slice being lifted to showcase the bright pink filling studded with tender pieces of rhubarb. Fresh rhubarb stalks and a small bowl of vanilla ice cream melting slightly at the edges are artfully arranged alongside, while a dusting of icing sugar catches the light, creating a homey yet elegant presentation.
Pies & Tarts
Fruit Pies

Rhubarb Pie Recipe

Tangy rhubarb filling encased in buttery, flaky pastry creates the perfect balance of sweet and sour in this classic springtime pie.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Mango Coconut Pie Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-06-10", "description": "Learn how to make the best homemade Mango Coconut Pie with this easy baking recipe. The perfect balance of tropical flavors with flaky pastry, creamy coconut custard, and sweet mangoes. The secret lies in using ripe mangoes and full-fat coconut milk for an authentic island-inspired dessert.", "prepTime": "PT45M", "cookTime": "PT55M", "totalTime": "PT1H40M", "keywords": "mango pie, coconut custard pie, tropical dessert, homemade pie, mango coconut recipe", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "Tropical", "nutrition": { "@type": "NutritionInformation", "calories": "325 calories", "carbohydrateContent": "38 g", "proteinContent": "4 g", "fatContent": "18 g", "saturatedFatContent": "12 g", "cholesterolContent": "95 mg", "sodiumContent": "175 mg", "sugarContent": "22 g", "servingSize": "1 serving" }, "recipeIngredient": [ "250g all-purpose flour", "150g unsalted butter, cold and cubed", "30g granulated sugar", "1/4 tsp salt", "60ml ice-cold water", "3 large ripe mangoes (about 600g flesh), peeled and diced", "400ml full-fat coconut milk", "100g granulated sugar", "3 large eggs", "30g cornstarch", "1 tsp vanilla extract", "50g desiccated coconut", "1/4 tsp salt", "1 egg, beaten (for egg wash)", "15g desiccated coconut, toasted" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make the crust", "text": "In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until you have pea-sized pieces. This creates pockets of butter that will make your crust flaky and tender." }, { "@type": "HowToStep", "name": "Form the dough", "text": "Gradually add the ice-cold water, a tablespoon at a time, mixing with a fork until the dough just comes together when pinched. Form the dough into a ball, then divide into two portions – one slightly larger (about 60%) for the base and the smaller portion for the lattice top." }, { "@type": "HowToStep", "name": "Chill the dough", "text": "Flatten each portion into a disc, wrap in plastic film, and refrigerate for at least 1 hour, or up to 24 hours. Chilling relaxes the gluten in the dough and firms the butter, both essential for a perfect crust." }, { "@type": "HowToStep", "name": "Prepare the filling base", "text": "In a medium saucepan, combine coconut milk and 75g of the sugar. Heat over medium heat until just simmering, stirring occasionally. The fat in the coconut milk will create a luxuriously creamy texture in your finished pie." }, { "@type": "HowToStep", "name": "Temper the eggs", "text": "In a separate bowl, whisk together the eggs, remaining 25g sugar, cornstarch, vanilla extract, and salt until smooth. Gradually pour about half of the hot coconut milk mixture into the egg mixture, whisking constantly. This tempering technique prevents the eggs from scrambling." }, { "@type": "HowToStep", "name": "Cook the custard", "text": "Pour the tempered egg mixture back into the saucepan with the remaining coconut milk. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 5-6 minutes. Remove from heat and stir in the desiccated coconut. Allow to cool completely." }, { "@type": "HowToStep", "name": "Prepare and blind bake", "text": "Preheat your oven to 190°C (375°F). Roll out the larger disc of dough to about 3mm thickness and a diameter of roughly 30cm. Transfer to your pie dish, press gently to fit, and trim leaving 1cm overhang. Line with parchment, fill with pie weights, and blind bake for 15 minutes, then 5 more minutes without weights until golden." }, { "@type": "HowToStep", "name": "Prepare lattice strips", "text": "While the base is baking, roll out the second disc of dough to 3mm thickness and cut into strips about 2cm wide for your lattice top. Place them on a baking sheet and refrigerate until needed." }, { "@type": "HowToStep", "name": "Combine filling", "text": "Once the crust has cooled slightly, fold the diced mangoes into the coconut custard mixture. Pour this filling into the partially baked crust, spreading it evenly. The mangoes should be distributed throughout the filling rather than sinking to the bottom." }, { "@type": "HowToStep", "name": "Add lattice top", "text": "Arrange the chilled pastry strips in a lattice pattern over the filling. Trim and crimp the edges to seal. Brush the lattice with beaten egg to ensure a beautiful golden color as it bakes." }, { "@type": "HowToStep", "name": "Bake the pie", "text": "Place the pie on a baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the filling is set but still has a slight wobble in the center. If the edges start to brown too quickly, cover them with aluminum foil." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Remove from the oven, sprinkle with toasted coconut while still warm, and allow to cool completely on a wire rack for at least 4 hours before slicing. Serve at room temperature for the best flavor and texture." } ], "url": "https://www.whatsbaking.co/recipes/mango-coconut-pie-recipe", "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-06-05", "reviewBody": "Tropical vacation in every bite! This pie transported me right back to my holiday in Thailand. The mango and coconut combination is absolutely divine, and the crust turned out perfectly flaky.", "name": "Tropical Paradise", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Moretti", "datePublished": "2024-06-07", "reviewBody": "Perfect summer dessert! Made this for a family gathering and everyone was impressed. The creamy coconut filling with those chunks of sweet mango is heavenly. Will definitely make again!", "name": "Summer Sensation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Takashi Yamamoto", "datePublished": "2024-06-08", "reviewBody": "Mangoes and coconut are magical together in this pie! The detailed instructions made it easy to achieve professional results. The custard set perfectly and the flavor balance was spot on.", "name": "Perfect Flavor Combination", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Richardson", "datePublished": "2024-06-09", "reviewBody": "Flaky crust worth the effort! I was nervous about making pie crust from scratch but the instructions were clear and it turned out beautifully. The tropical filling complemented it perfectly.", "name": "Better Than Store-Bought", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Mendoza", "datePublished": "2024-06-10", "reviewBody": "Guests demanded the recipe immediately! This pie has the perfect level of sweetness and the creamy coconut custard with fresh mangoes is incredible. The detailed tips helped me achieve bakery-quality results.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Mango Coconut Pie Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "This tropical pie requires all-purpose flour, unsalted butter, sugar, and salt for the crust. The filling combines ripe mangoes, full-fat coconut milk, eggs, cornstarch, vanilla extract, and desiccated coconut. Complete with an egg wash and toasted coconut for finishing." } }, { "@type": "Question", "name": "How to cook Mango Coconut Pie Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Mango Coconut Pie Recipe by making a flaky butter crust, creating a creamy coconut custard, and folding in fresh mango chunks. The pie is blind-baked first, filled with the mango-coconut mixture, topped with a lattice pattern, and baked until golden. For perfect results, allow it to cool completely before serving." } }, { "@type": "Question", "name": "Why is my coconut custard filling not setting properly?", "acceptedAnswer": { "@type": "Answer", "text": "Undercooked custard is the most common culprit. Ensure you cook the mixture until it reaches a pudding-like consistency before adding to the crust. Also, the cooling time (minimum 4 hours) is crucial for proper setting. Using full-fat coconut milk rather than light varieties also helps achieve the right texture." } }, { "@type": "Question", "name": "Can I use canned or frozen mangoes instead of fresh?", "acceptedAnswer": { "@type": "Answer", "text": "While fresh mangoes provide the best flavour and texture, you can substitute with frozen mangoes (thawed and drained) or canned mangoes (well-drained). Reduce the sugar slightly if using canned mangoes as they often come in syrup. The final result may be slightly softer but will still taste delicious." } }, { "@type": "Question", "name": "How do I prevent a soggy bottom crust with this fruit pie?", "acceptedAnswer": { "@type": "Answer", "text": "Blind baking the crust before adding the filling is essential. Place your pie dish on a preheated baking sheet when baking the filled pie to help cook the bottom thoroughly. Ensuring your coconut custard is properly thickened also prevents excess moisture seeping into the crust." } } ] }