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Mango Cream Pie

Recipe By: Michele Stuart
Year Submitted: 2024
Winner First Place
Sponsor: National Mango Board


2 cups unbleached all-purpose flour
1 ¼ teaspoon salt
¾ cup plus 2 tablespoons Crisco, refrigerated for at least an hour
4-6 tablespoons cold water
2-3 ice cubes
¼ cup heavy cream

Ingredients for filling:
3 ripe mangos peeled and cored. I prefer Ataulfo mangos.
2 tablespoons sugar
1 1/2 teaspoons orange zest

Mango Whipped Cream:
1 mango, puréed
1/2 Can sweetened condensed milk
2 cups heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla

Whipped cream for topping:
1 cup heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla
1/2 Teaspoon mango extract (optional)


Add a few ice cubes to a small bowl of water, set aside. Thoroughly mix flour and salt in a medium bowl. Add the full amount of Crisco, and gently hand mix.  Stop mixing when pea-sized pieces begin to form. Add ice-cold water in one tablespoon increments, be careful not to add any ice. After each addition gently hand mix the dough. You will use between 4-6 tablespoons of water, depending on factors such as temperature, humidity, and altitude. Enough water has been added when the dough easily forms into a ball. Wrap your dough in plastic wrap and refrigerate for at least thirty minutes, preferably overnight.
Separate the dough into two even pieces. Re-wrap half the dough and store in the refrigerator. Take the other half of the dough and form into a puck shape. Roll out the dough using a rolling pin and a small amount of flour on both the counter and the rolling pin. Roll dough into a ten-inch circle, to place dough in your pie dish fold the circle in half, then align the centerfold with the middle of your pie dish and unfold the dough. Crimp the edges as desired. Use immediately or wrap in plastic wrap and refrigerate while you prepare the filling of the pie. Just prior to filling the shell use a pastry brush to brush the crimped edges of the pie shell with heavy cream.
Use parchment paper to line the pie shell, and fill pie shell with ceramic pie weights.
Bake at 350 for about 40 minutes, or until golden brown. Allow to cool and empty pie weights and dispose of parchment paper.
1/2 Teaspoon mango extract (optional)
Whip cream, sugar, and vanilla. Add condensed milk, whip.  Strain mango to remove any remaining chunks. Add mango puree, whip.
To assemble the pie break apart the 3 peeled and cored mangos by hand into a bowl. Ripe mangos should break apart very easily. Add sugar and orange zest, mix well.
In the baked pie crust add half the mangos, cover with about half the mango whipped cream. Layer with the remaining mangos, then the remaining mango whipped cream.
Decorate as desired with whipped cream.