This Sunny Mango Coconut Pie is Easy and Delicious

When mango season arrives, it’s time to make the most of it!

These golden gems taste like the Australian summer and can transform everything from sweet treats to savory delights.

This recipe is one of my favorites: it’s quick, adaptable and always a crowd-pleaser.

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

Advice:

• Make it vegan: Replace the butter with vegan butter, the condensed milk with condensed coconut milk, the egg yolks with 2 teaspoons agar agar powder (heated gently on the stove with the condensed coconut milk and mango to dissolve, in place of step 6) and the vegan whisk for the vanilla cream.
• Choosing ripe mangoes: Mangoes come in different shades, so color is not 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 are too hard or too soft. A ripe mango will have a sweet, fragrant aroma at the end of the stem.
• A drinking glass is a great tool for the base: Grease the bottom of a glass or measuring cup to help press the cookie base into the pan. Do this gently and slowly to compact the crumbs together and create a nice even base.

Published 1 hour ago1 hour agoFri. December 6, 2024 at 9:00 p.m.