Ingredients:

  • 2 ½ cups (312g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (226g) unsalted butter, chilled and cubed
  • 6-8 tbsp (90-120ml) ice water
  • 4 ripe mangoes, peeled and diced (about 4 cups)
  • ¾ cup (150g) granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cardamom
  • ½ tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 large egg (for egg wash)

Instructions:

  1. In a large mixing bowl, combine flour, salt, and sugar. Cut in the cubed butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and chill for 1 hour.
  2. In a separate bowl, combine diced mangoes, sugar, cornstarch, cardamom, cinnamon, and lemon juice. Mix gently to combine. Let the filling sit for 10-15 minutes to allow the flavors to meld.
  3. Preheat the oven to 425°F (220°C). Roll out one dough disk on a floured surface to fit the pie pan. Carefully transfer it to the pan. Pour the mango filling into the crust.
  4. Roll out the second dough disk and place it over the filling. Cut slits for steam release or create a lattice pattern. Brush the top with the beaten egg for a golden finish.
  5. Place the pie on a baking sheet to catch drips and bake in the preheated oven for 35-45 minutes, until crust is golden and filling is bubbly.
  6. Allow the pie to cool for at least 30 minutes before serving. This helps the filling set.