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Creamy Mango Pie

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Calling all cream pie lovers! You + this creamy mango pie = MFEO. A graham cracker crust is topped with mango custard, a mountain of fresh whipped cream and toasted coconut flakes for the best pie of your summer.


For the graham cracker crust:

  • 12 full sheets graham crackers, finely crushed (about 1 1/2 cups crumbs)
  • 1/3 cup granulated sugar
  • 6 tablespoons melted butter

For the mango filling:

  • 4 egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • 3/4 cup fresh mango puree*
  • 2 tablespoons fresh lime juice

For the whipped cream topping:

  • 2 cups cold heavy cream  
  • 1/3 cup granulated sugar
  • 1 cup unsweetened coconut flakes, toasted**


  • Heat oven to 350°F. In a large bowl, stir graham cracker crumbs, 1/3 cup sugar and butter until well combined. Firmly press mixture evenly into bottom and up sides of 9-inch pie plate. Bake 8-10 minutes until lightly browned. Cool completely on a cooling rack. Reduce oven temperature to 325°F.
  • In a separate large bowl using an electric hand mixer on high speed, beat egg yolks 3-4 minutes until thick, creamy and pale yellow. Add sweetened condensed milk; beat on medium-high speed another 2 minutes. Stir in mango puree and lime juice until well combined.
  • Pour and spread mango mixture evenly into bottom of fully cooled crust. Bake 25-30 minutes until center of mango mixture is just set. If crust is getting too brown, cover edges with foil.
  • Transfer pie to cooling rack to cool completely, about 1 hour. Cover and refrigerate.
  • Just before serving, make the whipped cream topping: In a large bowl using an electric hand mixer on high speed, beat heavy cream and 1/3 cup sugar until stiff peaks form. Spread whipped cream evenly over top of pie. Sprinkle with toasted coconut.


  • *To make mango puree, blend peeled and chopped fresh or frozen mango until smooth. If frozen, let mango puree come to room temperature before using.
  • **To toast coconut flakes: Heat oven to 350°F. Spread coconut flakes evenly on rimmed baking sheet. Toast in oven 3-5 minutes, stirring every 2 minutes, until lightly browned.

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