Main course
Mango papaya and coconut pie
5.0 / 1 votesLook at those colors! What a pretty mango papaya and coconut pie. Filled with a lovely refreshing quick and homemade mango mousse.
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Recipe mango papaya and coconut pie
Ingredients
12 persons
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Made by Véronique
Published at 2016-02-25, this recipe is for 12 persons and takes 40 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2026-02-28
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Preparation time
30 minutes
Time cooking
10 minutes
Total time
40 minutes
Preparation - 30 minutes + waiting time
Combine flour, powdered sugar and grated coconut in the bowl of your stand mixer. Cut the butter into cubes and add them little by little while you keep on mixing at medium speed. You can of course also knead the dough by hand.
Wrap the dough with cling film and refrigerate for half an hour. pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Meanwhile, whip up 200 ml cream with 3 tablespoons of powdered sugar.
Peel one of the mangoes and use an immersion blender to create a puree. Use a fine sieve and a spoon or spatula to make sure the puree is really smooth. Whip up the egg whites until they form stiff peaks.
Use a spatula to carefully combine the whipped cream, pureed mango and whipped egg whites. Refrigerate the mango mousse until the pie crust is ready. Coat the pie dish with butter.
Use a rolling-pin to roll out your dough on a lightly floured work surface. The dough is quite fragile, so handle with care. Line the pie dish with the dough, place a sheet of parchment paper on top and add the blind baking beans.
Bake the pie crust in the oven for about 30 minutes, or until golden brown. Let it cool off completely before adding the mango mousse.
Finishing the mango papaya and coconut pie - 10 minutes
Divide the mango mousse over the cooled off pie crust and then start with the decoration. Peel the mangoes and papayas and slice them into thin pieces.
Divide the small pieces of fruit over the mousse any way you like. Finish with some extra grated coconut and enjoy!
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2 comments on "Mango papaya and coconut pie"
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Florine
says on 2016-02-26
Ohh, ziet er fantastisch uit!
Translation: Ohh, that looks fantastic!
Ohmydish
says on 2016-02-26
Thanks Florine!! :D
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