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.