For several years, this pie has won my friend's very competitive family pie-making contest. I shared the recipe with her a few years back and now it holds its place as the best pie she has ever made! Crust keeps up to 1 day at room temperature, loosely covered with foil. Pie keeps up to 2 days, covered and chilled.

Recipe Summary

30 mins
50 mins
2 hrs
3 hrs 20 mins
1 9-inch pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For Crust:
For Filling and Topping:


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

  • Pulse graham crackers, 1/2 cup coconut, and powdered sugar for crust together in a food processor until finely ground. Add butter; blend until well combined. Press mixture firmly into the bottom and up the sides of a 9-inch metal pie pan. Crust will be generous.

  • Bake in the preheated oven until lightly browned, 12 to 15 minutes.

  • Beat egg yolks in a bowl with an electric mixer on medium speed until thick and light in color, about 4 minutes. Beat in sweetened condensed milk, 2 minutes more. Stir in mango puree and lime juice. Pour mixture into crust.

  • Bake until just set in center when gently shaken, about 30 minutes. Cool pie completely and chill at least 2 hours.

  • To make topping, beat together egg whites, white sugar, and salt in a bowl set over a pan of simmering water. When sugar dissolves and mixture is hot to the touch, 3 to 4 minutes, remove from heat. Beat with an electric mixer until stiff peaks form, about 10 minutes. Transfer mixture to a piping bag with a large open tip or a zip-top plastic bag with 1/2 inch of a corner snipped off. Pipe onto chilled pie.

  • Set an oven rack 6 inches from the heat source and preheat the oven's broiler to low heat.

  • Broil pie in the preheated oven just until top is toasted, 2 to 3 minutes, watching closely to avoid burning. Sprinkle with coconut.

Cook's Note:

The recipe calls for 1 cup of make-your-own purée because its flavor is milder than packaged purée. Fresh: Peel, seed, and halve 3 to 4 fresh mangoes; purée in a food processor. Frozen: Purée 1 pound frozen mango chunks with 1 tablespoon water; strain through a sieve.

Nutrition Facts

512 calories; protein 9g; carbohydrates 78.3g; fat 19.4g; cholesterol 132.6mg; sodium 334.2mg. Full Nutrition


Rating: 5 stars
Beautiful and delicious! I had a can of mango pulp that I picked up at a local Indian market, and I knew I wanted to make a pie or dessert with it, and not a drink. When my June/July 2021 Allrecipes magazine arrived in the mail and I saw this recipe, I knew I had to make it. The only change I made was to use the canned mango pulp (which is wonderful, by the way). Other than that, and toasting the coconut that gets sprinkled on top, I followed the recipe precisely. It is a very sweet pie - but everyone loved it! Both the mango and the coconut flavors really shine through. The crust ingredients could be scaled down a bit, as it was very thick and crumbly as I think there were too many graham crackers to the amount of butter called for. It was definitely an elegant dessert and a keeper! Read More