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Strawberry Mango Pie Recipe

Strawberry Mango Pie Recipe

Learn how to make the best homemade Strawberry Mango Pie with this easy baking recipe. Perfectly balanced sweet-tart fruit filling encased in a buttery, flaky crust. The secret is allowing the fruit to macerate, concentrating flavors for a pie that's never watery but always bursting with tropical sunshine.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a rustic Strawberry Mango Pie with a lattice top, the golden-brown crust revealing glimpses of the vibrant red-orange filling bubbling through. The pie rests on a weathered wooden board dusted with flour, captured in soft natural light that highlights the sugary sparkle on the pastry. A scoop has been removed revealing the juicy fruit filling where ruby-red strawberry pieces and sunny orange mango chunks meld together in a glossy syrup. Fresh strawberries and mango slices are artfully scattered nearby alongside a small pitcher of cream, creating a striking color contrast against the warm tones of the pie.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">200g unsalted butter, cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">4-6 tbsp ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp coarse sugar, for sprinkling</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g fresh strawberries, hulled and quartered</li><li class="ingredients-single-item">400g ripe mangoes, peeled and cut into 2cm chunks (about 2 large mangoes)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch (cornflour)</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</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">Pastry wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Baking sheet (to catch drips)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your 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 until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter chunks are crucial for creating flaky layers in your finished crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle in the ice-cold water one tablespoon at a time, gently mixing with a fork until the dough just starts to come together. You may not need all the water - stop adding when the dough holds together when pinched. Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust, and a smaller portion (about 40%) for the lattice top.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape each portion into a flat disc, wrap in cling film, and refrigerate for at least 1 hour or up to overnight. This resting period allows the gluten to relax and the butter to firm up, which will give you a more tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a large bowl, combine the strawberries, mangoes, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss gently to coat evenly and let the mixture stand for 30 minutes. This macerating process draws out excess moisture from the fruits and allows the sugar to dissolve, preventing a soggy pie bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) and place a baking sheet on the middle rack. On a lightly floured surface, roll out the larger disc of dough to a circle about 30cm (12 inches) in diameter and about 3mm thick. Carefully transfer it to your pie dish, gently pressing it into the corners without stretching. Trim the edges, leaving about 2cm overhang. Refrigerate while you prepare the lattice.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll out the remaining dough to about the same thickness and cut into strips about 2.5cm (1 inch) wide for the lattice top. You'll need about 8-10 strips. For a more decorative touch, you can use a fluted pastry wheel to create scalloped edges on your strips.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Give your fruit filling a final gentle stir and pour it into the chilled pie shell, creating a slight mound in the center. Arrange half of your dough strips across the pie in one direction, spacing them evenly. Fold back every other strip halfway, then place a new strip perpendicular to them. Unfold the strips over the perpendicular one. Continue weaving the remaining strips to create a lattice pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Trim any excess dough from the lattice strips, then fold the overhang from the bottom crust over the edges of the lattice strips. Crimp the edges decoratively between your thumb and forefinger to seal. Brush the lattice and edges with beaten egg, then sprinkle with coarse sugar for a beautiful sparkle and extra crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the pie on the preheated baking sheet (this catches any bubbling juices) and bake for 20 minutes at 200°C, then reduce the temperature to 180°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is thick and bubbling in the center. If the edges brown too quickly, cover them loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This patience-testing step is essential - it allows the filling to set properly so you'll get clean slices rather than a flood of juice. Serve at room temperature with a scoop of vanilla ice cream or a dollop of lightly whipped cream. Your Strawberry Mango Pie will keep, covered at room temperature, for up to 2 days, or refrigerated for up to 4 days.</li></ol>

FAQs

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

What ingredients are used in Strawberry Mango Pie?

This tropical pie combines fresh strawberries, ripe mangoes, sugar, cornstarch, lemon juice, vanilla, and cinnamon in a homemade buttery crust made with flour, butter, sugar, salt, and ice water. The filling creates a perfect balance of sweet-tart flavours wrapped in flaky pastry.

How to cook Strawberry Mango Pie at home?

Learn how to cook Strawberry Mango Pie by first making a flaky butter crust that chills while you prepare a vibrant fruit filling. After macerating the fruits to prevent sogginess, you'll assemble with a decorative lattice top, bake at two different temperatures for perfect texture, and allow proper cooling time for the most beautiful slices.

Can I use frozen fruit for a tropical fruit pie?

Yes, you can use frozen fruit, but thaw and drain it thoroughly first to remove excess moisture. You may need to increase the cornstarch by 1-2 tablespoons to account for extra liquid. Fresh fruit will provide the best texture and flavour, but frozen works when fresh isn't available.

Why is my pie filling watery and how can I prevent it?

Watery filling is often caused by skipping the macerating step or underbaking. Always allow fruit to sit with sugar and cornstarch for 30 minutes before baking, ensure your pie bubbles vigorously in the centre before removing from the oven, and cool completely (3+ hours) before slicing.

What's the secret to achieving a perfectly flaky pie crust?

The secrets to flaky crust are: keep ingredients cold (especially butter), leave visible butter pieces in the dough, don't overwork the mixture, allow proper chilling time before rolling, and avoid stretching the dough when fitting it into the pie dish. These steps create those desirable buttery layers.

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The buttery crust was perfect - I'll definitely be making this again for our summer gatherings.", "name": "Amazing Tropical Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-05-28", "reviewBody": "Perfect summer dessert for our BBQ! Everyone was impressed with the beautiful lattice top and the combination of fruits. The macerating step really helped prevent a soggy bottom. This pie was the star of our gathering!", "name": "BBQ Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Patel", "datePublished": "2024-06-05", "reviewBody": "Not too sweet, just right! The balance of tart strawberries and sweet mangoes is perfect. I was worried about making a lattice top for the first time, but the instructions were so clear. My family was impressed with my baking skills!", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Johansson", "datePublished": "2024-05-30", "reviewBody": "Made this twice already this month! The first time I followed the recipe exactly, and the second time I added a splash of rum to the filling for an extra tropical twist. Both versions were fantastic. The crust turns out perfectly flaky every time.", "name": "Repeat Baker Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Chen", "datePublished": "2024-06-08", "reviewBody": "Stunning presentation for dinner guests! Everyone was impressed with how beautiful this pie looked and then doubly impressed with the taste. The mango added such a unique twist to a traditional strawberry pie. Will definitely make this again!", "name": "Impressive Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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