For a more intense mango flavor, use fresh mangoes pureed instead of store-bought puree. Ensure the egg whites are at room temperature for the best meringue volume. Watch the meringue closely under the broiler as it can burn very quickly. If you don't have a piping bag, a zip-top bag with the corner snipped off works perfectly fine. The pie crust can be made a day in advance.
Blow-Your-Mind Coconut-Mango Pie
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME3 hrs 20 mins
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SERVING8 People
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VIEWS12
Transport yourself to a tropical paradise with every slice of this decadent Coconut-Mango Pie. A buttery graham cracker crust cradles a luscious mango and coconut filling, crowned with a toasted meringue that will truly blow your mind. Perfect for special occasions or anytime you crave a taste of sunshine.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate78 g
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Cholesterol133 mg
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Fiber2 g
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Protein9 g
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Saturated Fat11 g
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Sodium334 mg
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Sugar66 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat & Prepare: Preheat oven to 325°F (165°C). (5 minutes)
02
Step
5 mins
Crust Creation: In a food processor, pulse graham crackers, 1/2 cup coconut, and powdered sugar until finely ground. Add melted butter and blend until well combined. (5 minutes)
03
Step
3 mins
Press into Pan: Press the mixture firmly into the bottom and up the sides of a 9-inch metal pie pan. (3 minutes)
04
Step
15 mins
Bake Crust: Bake in the preheated oven until lightly browned. (12-15 minutes)
05
Step
4 mins
Yolk Mixture: In a bowl, beat egg yolks with an electric mixer on medium speed until thick and light in color. (4 minutes)
06
Step
2 mins
Combine Fillings: Beat in sweetened condensed milk. Stir in mango puree and lime juice. (2 minutes)
07
Step
1 mins
Pour into Crust: Pour the mango mixture into the baked graham cracker crust.
08
Step
30 mins
Bake Pie: Bake until the filling is just set in the center when gently shaken. (30 minutes)
09
Step
2 hrs
Cool & Chill: Cool pie completely on a wire rack, then chill in the refrigerator for at least 2 hours.
10
Step
4 mins
Meringue Prep: In a heatproof bowl set over a pan of simmering water (double boiler), combine egg whites, granulated sugar, and salt. Whisk constantly until the sugar is dissolved and the mixture is hot to the touch. (3-4 minutes)
11
Step
10 mins
Whip Meringue: Remove from heat and beat with an electric mixer until stiff, glossy peaks form. (10 minutes)
12
Step
2 mins
Pipe Meringue: Transfer the meringue to a piping bag fitted with a large open tip, or use a zip-top bag with a corner snipped off. Pipe decoratively onto the chilled pie.
13
Step
3 mins
Broil Top: Set an oven rack 6 inches from the heat source and preheat the broiler to low. Broil the pie until the meringue is lightly toasted, watching carefully to prevent burning. (2-3 minutes)
14
Step
1 mins
Garnish & Serve: Sprinkle with the remaining sweetened shredded coconut. Serve chilled and enjoy!
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RECIPE REVIEWS
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Please Rate
Fae Schmidtbergnaum
Jun 26, 2025The key to success is definitely chilling the pie properly before adding the meringue.
Allene Wiza
Jun 18, 2025My family loved this pie, it was gone in a day! I did have to watch the broiler closely, as the meringue toasted very quickly.
Leonor Mcdermott
Jun 12, 2025The crust is so easy to make and holds up perfectly. I'll definitely be making this again!
Leanne Nitzsche
May 28, 2025This pie is absolutely divine! The meringue is so light and airy, and the mango filling is perfectly tart and sweet.
Alysson Mayer
May 27, 2025I made this for a summer party and it was a huge hit! Everyone raved about the coconut and mango combination.