Strawberry-Mango Pie

Strawberry-Mango Pie

20 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h 20 m
K. Persaud
Recipe by  K. Persaud

“Enjoy the tropical twist mangoes give to the typical strawberry fruit pie.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 375 degrees F (190 degrees C). Place a mixing bowl in the refrigerator to chill.
  2. Place the mangos and apple juice in a sauce pan; simmer over medium-low heat. After 10 minutes, stir 1/4 cup white sugar and the honey into the mangos. Add the strawberries. Reduce heat to low and continue to simmer until fruit softens.
  3. Place the butter into the chilled mixing bowl, and cut into small pieces. Combine butter with the remaining 1/4 cup white sugar, brown sugar, flour, nutmeg, and cinnamon. Use your fingers or two forks to mix the butter into the dry ingredients until the mixture becomes coarse textured and crumbly. Refrigerate until needed.
  4. Pour the mango mixture into the prepared pie crust. Spread the crumb mixture evenly over the top of the fruit.
  5. Bake in preheated oven until topping is golden brown, about 20 minutes. Remove from oven and cool at least 30 minutes before serving.

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Reviews (20)

Rate This Recipe


4-stars for taste; 3-stars for presentation This pie has very good flavor, but the next time I make it I will drain the liquid off the mango-strawberry mixture before putting it in the pie shell. I waited to cut the pie until it had completely cooled and there was too much liquid which resulted in a soggy crust. This made it very hard to lift out nice looking pieces.



Fantastic! Delicious! Recipe was easy to follow and true to amounts. I personally like a little more of the crumb mixture so I just made more and added it. I also added a bit of orange juice when simmering the mangoes and strawberries... it adds a nice thick sort of glaze to the fruit as it reduces. Just options.

Tanya S.

Tanya S.

This pie was good, but I wouldn't say amazing. I did alter the recipe according to what I had on hand, but I don't think it this had much impact on the final result. I used lemon and lime juice instead of apple juice because that's all I had. I had an 8" pie crust so I ended up getting rid of all the excess liquid that was left with the cooked mango and strawberries. I also omitted the nutmeg. I thought there was way too much crumb mixture (even though I didn't use all of it). If I was to do this pie again, I would probably not do the crumb mixture and just use a regular pie crust on top.

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Amount Per Serving (8 total)

  • Calories
  • 423 cal
  • 21%
  • Fat
  • 19.8 g
  • 30%
  • Carbs
  • 60.6 g
  • 20%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 203 mg
  • 8%

Based on a 2,000 calorie diet



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Orange-Kissed Strawberry Rhubarb Pie


next recipe:

Fresh Mango Pie Dessert