Mango Mini Pies

I have a thing for mangoes. It's not strange, I grew up in a house with two mango trees. I was not considered "lucky" to have the trees since in Honduras, a lot of people do. During mango season, you will see them everywhere. Neighbors exchanging mangos, giving them away, selling them, you just don't know what to do with them. 

My mother-in-law use to make the most amazing mango jam (she passed away a couple of years ago). I remember she use to come to visit us from Honduras and she would bring with her a big jar of mango jam she had made. That jar as big as it was, never lasted long. We ate it with pancakes,  with scones, made tarts, you name it. She shared the recipe but I had to modify it a bit because mangos here aren't the same as over there, it could be the kind of mango, who knows, but the final product is still really good. 

I also made mini mango pies which are fantastic and super tasty, they are best served a little warm with a scoop of vanilla ice cream or just as they are. They also go great with chai tea, hot or cold.  I love that stuff. 


Find the pie crust recipe HERE

For the mango jam

2 lb mango, peeled and 
cut in chunks
1/2 cup sugar
2 tbsp lemon juice + zest of
one lemon
1 vanilla bean, split 
1/8 cup dark rum

In a large saucepan, combine all the ingredients (except the rum) and let it macerate at room temperature for 30 minutes. Simmer over low heat for 30 minutes, stirring occasionally until the mixture thickens. Add the rum, stir well and let it cook for a minute more. Fill the sterilize jars with mango jam and let cool.

To assemble:

Preheat the oven to 425 F.
Roll out the dough to 1/8-inch thickness. Using a round cutter (mine is 3-inch) cut out circles. Place half of the rounds on a baking sheet lined with parchment paper or a silicone mat and fill them with mango jam. Brush the edges of the dough with a little water and place another piece of pastry on top. Seal the pies using a fork and punch holes on top of each pie. Brush the top with a little egg wash and sprinkle it with sugar. Bake for 12 to15 minutes or until golden brown.


  1. I'm always jealous for everyone who has something exotic growing up in their back-yards! Though, it's really hard to believe that instead of apples, pears and plums there can be mangoes, persimmons or avocadoes... :) well, but the world is full of surprises!!! :)

  2. I'm jealous too, beautiful recipe thank you!

  3. With chai tea? fabulous combination, love it!

  4. HI Najwa,
    I adore mangoes and these little pies look reallydelicious!
    I must try those as well!


  5. Hi,

    I love mangoes, and love the sound of this recipe.
    Can the rum be substituted for something non-alcoholic? Or can i eliminate it all together?

    1. Thank you! you can just eliminate it all together, i will still be really good!

  6. Oh backyard Mango trees. I'm ready to hop on a plane to the tropics right now! Your photos are wonderful - I am especially fond of the very simple pile of pies on the dark wood. Could those mango pies be any cuter?

    1. Thank you Erin! You would love it there! xx

  7. Hi! Your recipe sounds delicious my grandma makes manjo as well but I moved to another state I'm planning a trip so she can show me how she makes hers. The measurements she uses are a hand full and pinch haha so I have to be there. But until then I want to try yours and the mini pies but the link to the crust isn't working do you know anywhere else I can get the recipe?

    1. Thank you very much! The link is fixed, sorry about that!!

  8. I love mango and pie. This is a perfect combination. I'm so excited.
    my blog

  9. Mango pies are a lovely afternoon pick me up with a cup of coffee and great hot from the oven or once they’ve cooled.


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