Sweet or savory doesn’t matter, I just love to bake pies and tarts. The crunchy crust with perfect creamy filling makes them one of my favorite dessert. Now that the “King of the Fruits”, Mangoes have started blossoming, it’s a perfect time to bake this easy and unique Mango Pie Recipe.
Last winters I made apple pie recipe and everybody fell in love with it. Eating apples were never so delicious. But Mango season is different and during the mango season, my day does not end if I have not eaten a mango. And the “Baking Keeda” in me wanted me to experiment with Mangoes in my baking again.
Last winters it was Eggless Semolina Mango Muffins and this time it is the irresistible Mango Pie. I am an experimental baker and keep experimenting in making the recipes healthier by removing refined flour, refined sugar, and preservatives from baking. And so is with this recipe too.
Let’s get on a ride of an amazingly healthy eggless whole wheat Mango Pie Recipe. If you think making a pie is a cumbersome task, this recipe will change your thoughts forever. This mango pie is too satisfying and will make you greedy to share your portion with anyone.
|Tin Size||8” Pie Mold|
|Oven Temp||180 °C|
|Baking Time||50 min|
|MW Convection Temp||170 °C|
|Baking Time||50 min|
|Demold Instructions||After 10 min|
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Whole Wheat Mango Pie Crust
For this recipe, I have used whole wheat flour and cold butter. Cut the butter into small cubes so that it blends easily in the flour. Use cold butter and that means butter from the refrigerator, not from the freezer.
To make the pie crust let’s combine flour, salt, and butter in a mixing bowl. Using fingertips mix butter into the flour until it looks like bread crumb. In case you are using salted butter then skip adding salt.
Add vinegar and start adding ice cold water. Add 1 tablespoon of water at a time. Depending on the quality of flour you will use the requirement of water could be different. I have used 4tbs water in total however, you can adjust the amount accordingly.
The dough shouldn’t be sticky and wet. To check if you need to add more water or not, take some portion of dough and press between your palms. If it holds the shape then it’s done, stop adding water further.
Now bind the dough and cover it in cling wrap and refrigerate it for 45 min.
Mango Pie Filling
On Medium flame cook mangoes in a pan for a minute. Add salt and cook for 10 more minutes. When water evaporates, add brown sugar and cook for another 2 min. Switch off the flame and transfer the filling into a bowl. Keep the bowl in the refrigerator.
How much sugar should you add? Well, it depends on your taste buds. Before you add sugar, taste the mangoes. The mangoes I had were sweet and I added 2 tablespoon sugar and it was sufficient for me. You can increase the amount of sugar based on your liking and can go up to ¼ cup sugar.
Shaping and Baking the Mango Pie
Before you begin, keep your oven for preheating at 180 °C.
Now take the dough out from the refrigerator and divide it into two parts. Using a rolling pin, roll the dough into a 12” circular sheet with a thickness of 1/8 inches.
Gently lift the rolled dough and transfer it to pie mold. Using fingers, press the dough down so that it lines the sides and bottom of the mold. Scrap the extra dough using a knife.
Take the mango pie filling out of the refrigerator and mix cornflour into it. Now, fill the shaped pie dough with mango pie filling. Take the other portion of the dough. Roll it and use it to cover the mango filling by making a pattern of your choice.
To keep the moisture intact during baking, brush the mango pie with milk. Now, bake it in a preheated oven at 180 °C for 50 minutes. When baked, take the pie out. Demould it after 10 minutes. Cool it at room temperature. Slice and serve.
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For Pie Crust
- 300 gm Whole Wheat Flour
- 150 gm Butter Cold
- 4 tbs Ice Water
- 1 tbs Apple Cider Vinegar
- 1/2 tsp Salt
For Pie Filling
- 600 gm Mangoes Cubed
- 2 tbs Brown Sugar
- 1 tbs Corn-Starch
- 1/8 tsp Salt
- To make the Mango Pie crust, mix flour, salt, and butter in a mixing bowl. Using fingertips mix butter into the flour until it looks like bread crumb.
- Add vinegar and ice cold water and mix it. Combine the dough together. Do not knead it.
- Cover the dough into a cling wrap and refrigerate for 45 min.
- To make mango pie filling cook mango with salt in a saucepan for about 10 minutes on a medium flame.
- When water evaporates, add brown sugar and cook for another 2 min.
- Transfer the prepared filling to a bowl and refrigerate for 45 min. After 45 minutes add corn-starch and mix well.
- In the meanwhile keep the oven for preheating at 180 °C.
- Divide the dough into two parts. Using a rolling pin roll out one part into a 12 inches circle with 1/8 inch thickness.
- Gently lift the rolled dough and transfer it to pie mold. Using fingers, press the dough down so that it lines the sides and bottom of the mold.
- Scrap the extra dough using a knife.
- Fill it with the prepared mango filling.
- Take the other portion of the dough. Roll it and use it to cover the mango filling by making a pattern of your choice. Give it milk wash.
- Now, bake it in a preheated oven at 180°C for 50 minutes.
- When baked, take the pie out. Demould it after 10 minutes and cool it at room temperature.
- This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
- Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
- You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
- In case you are using salted butter then skip adding salt to the dough.
- You can substitute brown sugar with regular white sugar as well.
Nice recipe mam
I have 10″pie mold. What quantity of Flour and rest of ingredients should I take?
In this recipe you mention 150 gm butter for 300 gm flour Can we reduce the quantity of butter if yes then How Much?Can we replace butter to cooking oil or dessi ghee? Or can we mix both butter and Ghee together?
Please ans as i want to try this recipe.I tried some recipe from your blog which come out very well.thanks for that.
The pie recipe will not work with oil. However, feel free to experiment.
Mam mango to b cooked after purring or only cubed mangoes
Please refer to the recipe.
Do we need not to bake the pie before putting the filling? Won’t the filling make it soggy?
That is not required.
Thanks for the recepie
Please tell we have to bake at which rake(top, bottom, middle) and whether both rods of otg to be on
Bake it on the middle rack using both coils.
Recipe was to good ..just that I had to cug if before if cooled completely and I could not get pieces
Glad you liked it.
Hello Ma’am, just had a small query
While cooking the mango we have to cube it add salt and cook right? Do we have to add water or anything?
Thank you 😊
Do not add water. Just cook the mango pulp to thicken it.
Fantastic!! Thank you for this lovely recipe!! It turned out perfect!!
Thanks a bunch for your kind words, Sonal.
Hi Sonia, My pie is baking in the oven as I write this comments.
Firstly thank you for all the effort you put in, love it. Secondly, this is my first time baking a pie and I just could not get the dough to role out. It was very crumbly. Why do you think that is?
Note: I just mushed it into the pie pan like how we would the biscuit crumble for a cheesecake. Hoping it will work. 🙈
Drushya, there could be many reasons for having crumbly dough. So nothing to worry but add little more milk to bind it next time.
hi Sonia ji, please tell which whole wheat flour is good for baking?
There is nothing like fresh home-milled flour ( chakki ka atta).
Thanks much Jayasri.
Hello Sonia, Can we use normal white vinegar?
Yes, you can use regular white vinegar or Lime juice.
Sonia I tried this pie today. It was very tasty but my crust didn’t brown much. What could be the reason for the same.
Every oven behaves differently. Try to bake it on little higher temperature next time.
Hi Sonia … u r a wonderful 👩🍳baker ..
can use maida instead of wheat flour .. wat changes to make if we can do so … thanks 🙏
Thank you so much for appreciating my work!
Yes, you can replace it with Maida and reduce the amount of water added.
Sonia ji… Shd this be done only in a pie mould or any round cake tin of 8″will do to try this ?
In case you don’t have any pie mould or tin then you can use loose bottom cake pan ( spring pan) as well to bake.
Would it be easily demoulded.?
As the dough already has a good amount of butter so it came out easily after baking. Or to be on a safer side, you can brush your tin with butter.