Sweet sweet summertime. You are warm and fresh, colorful and ripe with so many juicy seasonal flavors. And I’m going to apologize to all of you right now because I’ve been working on putting together several summer recipes to share on the blog the next few weeks, but the only thing is that a good chunk of these recipes are all about Mango or include it somehow
It’s not even peak mango season but from the beginning of its season in March until now, I’ve been eating a lot of really good mangoes! Have you? Do you even like mango? then you’re really like going to care for the lineup of recipe posts I have coming….but anyway….Mangoes always makes me feel like I’m on a mini vacation somewhere in the tropics! Is that just me? Do you not feel tropical and more “chill” whenever you eat mango or even pineapple or coconut???
The beauty about this pie, aside from the gorgeous glistening bright yellow rosettes of mango is that you can top it with whatever favorite fresh summer fruit of yours. The “mango” part of the pie is the fresh slices atop. Don’t be fooled by the “cream” in this pie’s name it’s not your typical cream pie filling. The baked layer is a gooey honey coconut crunchy layer that will draw you into loving this pie, and then never let you go!!
I did switch things up from the original recipe, and made it a bit more healthier. I used more nutritious ingredients like raw sugar and honey making an even creamier filling that almost resembles a thinner and coconut-tier dulce de leche😋 I used an almond coconut crust from the beautiful Sweet Laurel cookbook, adding even a bit more coconut flavor with a sprinkling of toasted shredded coconut. It adds an even better crunch and it’s the perfect pairing to such a gooey filling and delicate fresh mango slices. If you love different textures, this pie is for you!
I went the vegan gluten-free route when making this crust, instead of classic pie dough because I’ve been on a goal to transform my desserts into more wholesome items. But you can certainly use traditional pie dough if you prefer.
This Mango Coconut Cream Pie recipe is not only one I made back in May for a Mother’s day brunch but the original recipe was one of the first I shared on the Dreamery blog! My photography was horrendous but it shows how much my food styling and photography skills have evolved. I’ve come a long way in honing my skills and Dreamery’s aesthetic. And this pie is one I instantly fell in love with the first time I made and ate it 6 years ago.
It really is to die for! I don’t know why exactly I let 6 years go by of me dreaming for a slice of this pie but never actually made it again. In the most fitting way, I first posted this mango pie recipe on Dreamery’s blog on a Monday too! Let’s see what I had to say a few years about this pie….
….Monday’s are often the most dreaded day of the week, dragging on until no ends but mine actually turned into a tropical affair finishing off this mango topped pie. I became inspired for this recipe by Martha Stewart’s August issue of Living because the filling included cornmeal which I had never seen in a pie, so why not give it a shot. Secondly, I LOVE fresh mango in the summer, it’s that kind fruit where a few moments of indulging bring you back on sandy shores of a tropical location. Can you tell I’m missing Jamaica today.
The filling surprisingly resembled the texture and consistency of pecan pie, but not as fattening or heavy. It isn’t your typical pie filling, and that’s why I enjoy it so much!
…..even after 6 years this fresh Mango Coconut Cream Pie is even more delicious than I remembered and loved. It’s a must for summer entertaining!!
Mango Coconut Cream Pie
2018-07-30 08:56:31
Yields 9
Ingredients
- Almond Coconut Crust {Recipe Below}
- 2/3 cup - Raw Sugar
- 1/3 cup - Dark Brown Sugar
- 1 tablespoon - Honey
- 1/2 teaspoon - Salt
- 2 teaspoons - Fine Cornmeal
- 2 Large - Eggs + 1 Yolk
- 1/2 teaspoon - Pure Vanilla Extract
- 1/4 cup plus 2 tablespoons - Unsalted Butter, melted
- 1 1/4 cups - Unsweetened Coconut Flakes, toasted {plus more for top}
- 2 to 3 - Mangoes {ripe & firm}
Instructions
- To make the shell, pre-heat oven to 375*F and press the dough into the pie pan. Prick the bottoms with a fork and chill until firm, about 30 minutes. Line with parchment and fill with pie weights, or dried beans.
- Par-bake until edges turn golden {about 12 to 15 minutes, rotating halfway}.Remove the weights and cool slightly.
- To make the filling, mix the sugars, honey, salt and cornmeal. Whisk in the eggs, yolk and vanilla until combined. Then add in the butter and coconut. Pour the filling into the parbaked shell, about 3/4 of the way up {Don't fill to the brim, the filling rises so it will be harder to decorate}.
- Bake until the filling is set and lightly golden {about 20 to 30 minutes}. Allow to cool completely.
- To assemble the pie, peel, core and thinly slice your mangoes. Starting from the outer edge of the pie, roll each mango slice to create a swirl like rosette and place around the pie, finishing in the center. Brush the top lightly with warm honey and sprinkle with toasted coconut flakes. Serve at room temperature or chilled.
Notes
- Refrigerate, wrapped, up to 4 days.
Adapted from Martha Stewart Living
Adapted from Martha Stewart Living
Dreamery https://www.thedreameryevents.com/
Almond Coconut Crust
2018-07-30 08:58:40
Ingredients
- 2 tablespoons - Coconut Oil, melted
- 1 1/2 cups - Almond Flour
- 2 tablespoons - Unsweetened Shredded Coconut
- 1 teaspoon - Salt
- 2 tablespoons - Pure Maple Syrup
Instructions
- In a medium bowl, whisk together the flour, coconut and salt. In a separate bowl, combine the maple syrup and coconut oil. A little at a time, add the dry ingredients into the wet, stirring until dough comes together.
- Gently press the dough into the pie pan and par-bake with pie weights, or dry beans, until golden brown {12 to 15 minutes}.
Adapted from Sweet Laurel
Adapted from Sweet Laurel
Dreamery https://www.thedreameryevents.com/
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