All kinds of fruit can be used to make pies, from crisp apples to juicy berries and tender stone fruit. Though they’re not commonly used for pie fillings, tropical fruits can also make amazing additions to pie and this Mango Crumble Pie proves it. The pie is loaded up with tender, juicy mango pieces that make for an amazingly flavorful filling. The filling is topped with a buttery streusel that is laced with ground allspice – which adds a subtle hint of spice to contrast with the fruit – and contains shredded coconut. The streusel adds a flavorful, crisp topping that is a great contrast to the juicy filling and flaky pie crust below it.
A ripe mango has a texture similar to that of a ripe peach, so this pie may look like a more traditional pie at first glance. Once you taste the filling, however, all the similarities to peach pie vanish. The mangoes have a rich sweetness and an aromatic floral note that you won’t get from many other fruits. The mangoes hold their shape in the oven, but become extremely tender so that they almost melt in your mouth as you eat the pie. The topping is delicious both alone and when paired with the mangoes. The shredded coconut in the streusel adds another layer of tropical flavor, but it is relatively subtle and serves to support the mango, not draw attention away from it.
This pie is like a vacation on a plate, no matter what time of year you bake it. You can use fresh or frozen mango to make this pie filling. Fresh is great if you have it, but frozen mango is a bit easier to find (they sell it at Trader Joe’s, for instance) and can be less expensive. Frozen mango should be used from frozen. Fresh mango may cook a bit more quickly than frozen, so keep an eye on the pie while it is in the oven to see how the juices are thickening. If the topping starts to brown too much, just loosely tent a piece of aluminum foil over it.
Mango Crumble Pie
dough for one 9-inch pie crust
32 oz mango, cut into large cubes (fresh or frozen)
3/4 cup sugar
1/4 cup cornstarch
1/2 tsp salt
1 tsp vanilla extract
1 1/4 cups all purpose flour
1/2 cup brown sugar
1/2 tsp ground allspice
1/4 tsp salt
2/3 cup shredded coconut, sweetened or unsweetened
1/2 cup butter, melted and cooled
Preheat oven to 350.
Roll out pie dough on a very lightly floured surface until it is large enough to cover a deep 9-inch pie plate. Transfer to pie plate and gently press into place, trimming off excess crust. Place in the fridge to chill for 10-15 minutes while you prepare the other pie components.
In a large bowl, combine the mango, sugar, cornstarch, salt and vanilla extract, stirring with a spatula to combine. Set aside.
In a medium bowl, stir together flour, brown sugar, allspice, salt and coconut. Pour in melted butter and stir with a fork until mixture becomes wet and sandy.
Transfer mango mixture into the chilled pie crust. Top carefully with crumble topping, squeezing the topping between your fingers to create larger crumbles.
Bake for 65-75 minutes, until mango is very tender and both the top and sides of the pie are browned. Juices around the edge of the pie will be bubbling.
Allow pie to cool completely before slicing.