A super easy, 3 ingredients fresh Mango Pie Filling perfect for any kind of pie you want to make. From big beautiful full size pie, to mini bite size pie, Danishes and tarts, this Mango filling with not disappoint. 

I never had the luck of finding canned Mango filling in the supermarket, maybe because they don’t really exists? I am thinking that maybe the case. I can easily find pumpkin, blueberry and cherry pie filling but never Mango. So I stopped looking and started making own at home. One of my good kitchen decision.

I made Peach and Pineapple filling before and these were the inspirations for this recipe. Just swap the Peach with Mango, and that’s it! I got myself this homemade Mango filling. I had been using this like crazy for a lot of my Mango desserts and I cannot get enough of it.

Although this is a super easy simple recipe, I have few tips that I would like to share with you. 

Just a simple reminder, when choosing 🥭 Mango for cooking or baking, make sure not to get a very ripe Mango that already have spots and bruises. You want something still hard, but ripe this way it doesn’t get to mushy when you cook it. Unless you are making it as smooth jam, then overripe could work for that. Since this is a pie filling, I like having chunks and pieces of Mango. Let me show you how easy it is to make this. Let’s get started!

Tips in Making Mango Pie Filling

1. Use Only Sweet Mango: Taste the Mango before using it. If you can enjoy eating it on its own without making that sour face, then it is good to use.
2. Use ripe but not overly ripe Mango. Because we are going to simmer this with sugar, using an overly ripe Mango could end up too mushy. If you can see a lot of bruises in the Mango, skip that one. That will be too ripe for cooking
3. Medium Heat – Cook the Mango in medium low heat to avoid burning the syrup.
4. The amount of sugar depends on how sweet the Mango you are using. For me, it could be between 2 – 3 tablespoon. Fresh ripe and in season Mango will normally be sweet, Often times for me 2 tablespoon works just fine.
5. Chill it overnight before using it. Do not even attempt of using hot pie filling. I recommend making this at least 1 day ahead and keep it in the refrigerator overnight. This helps thicken the sauce. If the Mango is ripe and sweet, the filling could end up slightly watery even after leaving it overnight in the fridge. If this happens to you, simply pour in a strainer and let the extra juice drip. Too wet filling could cause the pie or tart to be soggy and wet. If you are using it as toppings for puff pastry, pancakes, french toast, ice cream and sundae, then leave it as is. Juicy consistency is great for this purpose.

Ok, keep this few tips in mind and you will have so much fun making pie and tarts all Summer long. I made a short video for this recipe. I hope you will have time to watch it. Let’s get started! 

I thought I should explain why I added small amount of water when making this, and you are wondering if it will work without adding water. For sure, it will. In fact, the first 2 times I made this, I did not add any water. So why add water now? One thing I noticed is that the cornstarch tends to clump when I made it without adding water and it makes the Mango mushy since I keep on stirring it to distribute the sugar and cornstarch. So I experimented on adding small amount of water do help dissolve the sugar and cornstarch before I add the Mango. I personally think it is easier to stir and it did not have any lumps and so I ended up doing this method instead. But as I mentioned earlier, with or without water, it will both work. The difference is just in the consistency. You may need to cook the mixture longer if you add water. The aim is to reduce the sauce as possible without over cooking the Mango.

Make it Smooth

For those who love smooth filling, you can certainly puree the mixture or mash the mango will cooking it. You might need to add more cornstarch if you do that as mushing the Mango will release more juice. More juice means thinner consistency and longer cooking time. I personally like chunky, so as soon as the juice is reduced and the consistency is translucent, that is good enough for me. You will notice that sauce is still cloudy up until the cornstarch is fully cooked.

Ingredients:

• 3 Large fresh Ripe Mango – peeled and diced
• 3 tablespoon Granulated Sugar (Can be increased decreased depending on how sweet the Mango)
• 3 tablespoon Cornstarch
• 2 teaspoon Water
• pinch of Salt – optional

Instructions:

1. Prepare the Mango: Wash, peel and dice the Mango. In a pan, add sugar and cornstarch. Stir to dissolve the cornstarch. Add the diced Mango.
2. Cook the Mango: In medium low heat, cook for 3 – 5 minutes or until the Mango are soft and tender. Stir to avoid the sugar from sticking to the bottom. Cooking time could vary depending on how ripe the Mango that you are using, adjust cooking time as needed. The consistency will thicken as it cools down. If you prefer it sweeter you can add more sugar.
3. Cool and Store: Transfer in a jar with lid and let cool completely before covering and storing in the refrigerator.

Where to Use Mango Filling

This can be used not just for pie filling. Here are my suggestions on where to use it.

• For Mini or large Pie
• For Crumb Bar
• For Cake Topping
• For Ice Cream Topping
• For Tart filling
• For Danish
• For Oatmeal
• For Ice cream and Sundae

Makes about one 250 ml  mason jar, just enough to fill 6-8 inch pie. This can also be used to fill crumb bars, danish, hand pie and even topping for oatmeal and chia seed pudding. So many ways to use it.

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