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!

Nutriscore Rating: 53/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large bowl, combine the flour and sugar for the crust.

Step 3

Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingertips to form a crumbly mixture.

Step 4

Gradually add cold water and mix until the dough comes together. Do not overwork.

Step 5

Roll the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.

Step 6

Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.

Step 7

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.

Step 8

Allow the crust to cool completely.

Step 9

In a medium saucepan, combine mango puree, sugar, cornstarch, and lime juice over medium heat.

Step 10

Cook, whisking constantly, until thickened (about 5–7 minutes).

Step 11

In a separate bowl, whisk the egg yolks and slowly temper them by adding a few spoonfuls of the hot mango mixture while whisking.

Step 12

Gradually add the tempered yolks to the saucepan and continue cooking for 2 more minutes.

Step 13

Remove from heat, stir in butter until smooth, and pour the filling into the cooled crust.

Step 14

In a clean mixing bowl, beat the egg whites and cream of tartar with a hand or stand mixer until soft peaks form.

Step 15

Gradually add sugar while beating until stiff, glossy peaks form.

Step 16

Spread the meringue over the mango filling, making sure it touches the edges to seal.

Step 17

Use a spoon to create decorative peaks on the meringue.

Step 18

Bake the pie for 10–12 minutes, or until the meringue is golden brown.

Step 19

Cool the pie to room temperature, then refrigerate for at least 2 hours before serving.

Nutrition Facts

Serving size	1375.5 grams (1375.5g)

Amount per serving	% Daily Value*
Calories	3487

Total Fat 138.60g	178%
Saturated Fat 81.40g	407%
Polyunsaturated Fat 0.00g
Cholesterol 1055mg	352%
Sodium 284mg	12%
Total Carbohydrate 524.60g	191%
Dietary Fiber 13.40g	48%
Total Sugars 337.60g
Protein 50.80g	102%

Vitamin D 88IU	440%
Calcium 222mg	17%
Iron 13mg	70%
Potassium 1494mg	32%

*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.

Source of Calories

Fat: 35.1%

Protein: 5.7%

Carbs: 59.1%