Description
Mango Coconut Delight is a luscious pie featuring a crunchy graham cracker and toasted coconut crust, filled with a smooth mango custard, and topped with a fluffy, toasted meringue. This irresistible dessert combines tropical flavors with a light, airy finish, perfect for warm weather or any time you crave a refreshing, sweet treat.
Ingredients
Scale
Crust
- 12 sheets Graham cracker sheets (create a crunchy base)
- 3 tablespoons Confectioners’ sugar (adds sweetness)
- ½ cup Sweetened shredded coconut (toasted for added flavor)
- 6 tablespoons Butter (melted)
Filling
- 4 large Eggs (separated)
- 1 can (14 ounces) Sweetened condensed milk
- ¾ cup Pure mango puree (the star of the pie)
- 2 tablespoons Fresh lime juice (brightens the filling)
Meringue Topping
- 1 cup Granulated sugar (for the meringue)
- a pinch Salt (helps stabilize meringue)
Instructions
- Preheat the Oven: Begin by heating your oven to 325°F to prepare for baking the crust and filling.
- Prepare the Crust: In a food processor, pulse graham crackers, confectioners’ sugar, and toasted shredded coconut until finely ground. Add melted butter and pulse until the mixture is crumbly and combined.
- Form the Crust: Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake in the preheated oven for 12 to 15 minutes until lightly browned. Allow it to cool completely before adding the filling.
- Mix the Filling: In a mixing bowl, beat the egg yolks until thick and light, about 4 minutes. Stir in sweetened condensed milk, then blend in mango puree and fresh lime juice until smooth.
- Bake the Filling: Pour the mango filling into the cooled crust and bake at 325°F for approximately 30 minutes, or until just set in the center. Remove from oven and let the pie cool completely, then refrigerate for 1 hour to chill.
- Prepare the Meringue: Set a saucepan with simmering water on the stove. Place a metal or heatproof bowl above the simmering water and whisk together the egg whites, granulated sugar, and a pinch of salt until the sugar dissolves and the mixture is warm to touch.
- Whip the Meringue: Remove the bowl from heat and use an electric mixer to whip the egg white mixture until it forms cool, firm peaks; this process can take about 12 minutes.
- Decorate the Pie: Transfer the meringue to a piping bag and pipe decorative swirls onto the chilled mango pie, or spread with a spoon as desired for a rustic look.
- Toast the Meringue: Place the pie under a high broiler for a few minutes until the meringue is golden and toasted, or carefully use a kitchen torch to brûlée the topping evenly. Serve chilled or at room temperature.
Notes
- To toast the shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F for about 5-7 minutes, stirring occasionally until golden.
- Ensure the pie is fully cooled and chilled before adding the meringue to prevent melting.
- Use fresh mango puree for the best natural flavor and vibrant color.
- When whipping meringue, make sure no yolk gets into the whites, and bowls and utensils are clean and grease-free for optimal volume.
- Be cautious when broiling the meringue — watch closely as it can burn quickly.
