How to make Crusty Mango Pie - SK Khazana -

A delicious pie – a crusty shell filled with flavourful mango mixture and baked

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cornfllakes, Desiccated coconut (डेसिकेटेट कोकोनट/ सूखे नारियल का बूरा)

Cuisine : Fusion

Course : Desserts

Crusty Mango Pie - SK Khazana

Crusty Mango Pie - SK Khazana Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 1-1.30 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Crusty Mango Pie - SK Khazana Recipe

  • Cornfllakes 1 cup

  • Desiccated coconut 1/2 cup

  • Castor sugar (caster sugar) 3 tablespoons

  • Butter melted 6 tablespoons

  • Egg yolks 4

  • Condensed milk 200 grams

  • Vanilla essence 1 teaspoon

  • Ripe mangoes puree 1 cup

  • Red chilli powder 1/2 teaspoon

  • Salt a pinch

  • Lemon juice 1 tablespoon

  • Maringue for topping


Step 1

Preheat the oven to 180˚C.

Step 2

Put cornflakes in a chopper, add coconut and castor sugar and process to a fine powder. Add melted butter and process further till well combined.

Step 3

Transfer the mixture into a loose bottom pie dish and press it firmly into the base and up the sides. Keep the dish in the preheated oven and bake for 10-15 minutes or till light golden brown. Take it out of the oven and set aside to cool down to room temperature.

Step 4

Put egg yolks into a large bowl and beat with an electric hand blender till light and pale in colour. Add condensed milk and vanilla essence and beat till well combined.

Step 5

Add fresh ripe mango puree and beat again. Add Red Chilli Powder, a pinch of salt and lemon juice and whisk well.

Step 6

Pour this mixture into the pie shell, place the pie dish in a baking tray and keep it back in the oven and bake for 25 minutes. Take it out of the oven and allow it to cool down to room temperature.

Step 7

De-mold the tart and transfer onto a serving plate. Take the meringue in a piping bag fitted with a star nozzle. Pipe out rosettes on top of the pie and blow torch it till lightly browned. Slice and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.