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Recipe

Easy mango and coconut cream pie

Prep time
250
Cook time
30
Skill level
Low
Serves
12
A whole mango, coconut and cream pie topped with toasted coconut flakes on a bench with a yellow and white gingham tea towel.

This sunny mango pie is simple to make and can be made vegan. (ABC News: Zain Ayub)

Ismat Awan is Sydney-based multimedia culinary creative who blends her cultural heritage with modern cooking techniques. She works across a number of food publications and brands. She's on Instagram as @MadeByIsmat

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When mango season rolls around, it's time to make the most of it!

These golden gems are the taste of Aussie summer and can transform anything from sweet treats to savoury delights.

This recipe is a personal favourite — it's quick, adaptable, and always a crowd-pleaser. 

In the past, I've made this recipe as pies, bars, and muffins, and every time, it's been a hit with my family (and trust me, we've tested it plenty!). I hope you'll enjoy creating this recipe as much as you'll love eating it.

A slice of mango coconut pie on a plate displaying the layers of mango custard, fresh mango, whipped cream and coconut.

Top with diced mango and whipped cream before serving immediately. (ABC News: Zain Ayub)

Tips:

  • Make it vegan: Swap the butter for vegan butter spread, condensed milk for coconut condensed milk, egg yolks for 2 teaspoons of agar agar powder (gently heated on stove with the coconut condensed milk and mango to dissolve, in place of step 6) and vegan whip for the vanilla cream.
  • Choosing ripe mangoes: Mangoes come in various shades, so colour isn't always a reliable indicator of ripeness. Instead, focus on the feel and smell to find the perfect fruit. Gently squeeze the mango — it should yield slightly under pressure. Avoid mangoes that feel too hard or overly soft. A ripe mango will have a sweet, fragrant aroma at the stem end.
  • A drinking glass is a great tool for the base: Grease the bottom of a glass or measuring cup to help press the biscuit base into the tin. Do this gently and slowly to compact the crumbs together and create a beautiful, even base.
Diced mango is spread over the mango custard layer with the back of a tablespoon for this mango pie.

To amp up the mango flavour, fresh, diced mango is added on top of the filling before it's covered in cream. (ABC News: Zain Ayub)

Easy mango and coconut cream pie

Prep time
250
Cook time
30
Skill level
Low
Serves
12

Ingredients

Coconut biscuit base:

Mango custard filling:

To decorate:

Method

  1. Start this recipe about half a day before you plan to serve as it needs 4-5 hours chill time. Preheat oven at 200°C convectional/180°C fan-forced.
  2. Make the base: In a food processor or in a zip lock bag with a rolling pin, crush biscuits to resemble sand and mix with melted butter, shredded coconut and salt.
  3. Press mixture into a loose bottomed 22cm wide tart tin, being sure to press it up the sides of the tin too. See tips above.
  4. Bake for 10-12 mins or until lightly golden. Remove from oven and set aside.
  5. Turn the oven temperature down to 170°C convectional/150°C fan-forced for the next step. 
  6. For the mango custard filling: In a blender or food processor, blitz the condensed milk, mango, egg yolks and salt. Pour onto biscuit base and bake for 30 mins or until just set (it will look like cooked custard with no wetness remaining). 
  7. Remove from oven and allow it to cool slightly before placing it in the fridge for 4-5 hours or overnight. 
  8. To assemble: whisk the cream, sugar and vanilla until you have soft billowy peaks. Set aside. Spread an even layer of the finely diced fresh mango over the surface of the pie. Dollop the vanilla cream on top and generously sprinkle with extra shredded coconut. Serve immediately.
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