Mango Meringue Pie
Indulge in the tropical flavors of a Mango Meringue Pie—a luscious dessert that brings sunshine to any table. This recipe combines a buttery, flaky homemade pie crust with a vibrant mango-lime custard filling, delivering a perfect balance of sweetness and tang. Topped with pillowy-soft meringue that's delicately caramelized to golden perfection, this pie is as stunning as it is delicious. With fresh mango puree as the star ingredient, paired with zesty lime juice and smooth, glossy meringue, this dessert is a show-stopping treat for summer gatherings or any occasion. Serve chilled for the ultimate refreshing slice of paradise!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 115 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 2 tablespoons Cold water
- 2 cups Ripe mangoes (pureed)
- 120 grams Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 2 tablespoons Fresh lime juice
- 4 pieces Egg yolks
- 30 grams Unsalted butter (for filling)
- 4 pieces Egg whites
- 100 grams Granulated sugar (for meringue)
- 0.25 teaspoons Cream of tartar
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, combine the flour and sugar for the crust.
Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingertips to form a crumbly mixture.
Gradually add cold water and mix until the dough comes together. Do not overwork.
Roll the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
Prick the crust with a fork and blind bake it by covering with parchment and adding baking weights. Bake for 15 minutes, remove parchment and weights, and bake for another 5 minutes.
Allow the crust to cool completely.
In a medium saucepan, combine mango puree, sugar, cornstarch, and lime juice over medium heat.
Cook, whisking constantly, until thickened (about 5–7 minutes).
In a separate bowl, whisk the egg yolks and slowly temper them by adding a few spoonfuls of the hot mango mixture while whisking.
Gradually add the tempered yolks to the saucepan and continue cooking for 2 more minutes.
Remove from heat, stir in butter until smooth, and pour the filling into the cooled crust.
In a clean mixing bowl, beat the egg whites and cream of tartar with a hand or stand mixer until soft peaks form.
Gradually add sugar while beating until stiff, glossy peaks form.
Spread the meringue over the mango filling, making sure it touches the edges to seal.
Use a spoon to create decorative peaks on the meringue.
Bake the pie for 10–12 minutes, or until the meringue is golden brown.
Cool the pie to room temperature, then refrigerate for at least 2 hours before serving.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 42.2 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
