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.
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.