Steel Sharp, Mango Sweet
A Pie Worth the Effort (and the Extra Scoop)
Around here, we believe in doing things right—even dessert. After a long day outdoors or a big meal shared with family, there’s nothing better than a slice of something homemade. This mango pie is sweet, simple, and packed with that tropical punch that just feels like summer. Top it off with a scoop of vanilla ice cream and you’ve got a finish worthy of any feast.
But let’s be clear: this isn’t some store-bought shortcut. Peeling, slicing, and prepping fresh mango takes a proper blade. That’s where your Williams paring or petty knife comes in—precise enough to glide through slippery skin, and sharp enough to make quick work of the job.
Mango Pie Recipe
Ingredients:
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3 cups fresh mango (peeled and sliced)
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¾ cup granulated sugar
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1 tbsp fresh lemon juice
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2 tbsp cornstarch
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1 unbaked pie crust (homemade or store-bought)
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1 egg (for egg wash)
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Vanilla ice cream (for serving)
Instructions:
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Preheat your oven to 375°F.
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In a large bowl, mix mango slices with sugar, lemon juice, and cornstarch. Let it sit for 10 minutes.
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Roll out your pie crust and press it into a 9" pie dish.
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Pour in the mango mixture and spread evenly.
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If you’ve got extra crust, go for a lattice top. Otherwise, keep it rustic with a simple full cover and a few slits for steam.
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Brush the crust with a light egg wash.
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Bake for 40–45 minutes or until the crust is golden and the filling is bubbling.
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Let it cool slightly, then serve warm with a scoop of vanilla ice cream.
Whether it’s after a hunt, a fishing trip, or just a Sunday supper—this pie hits the mark.
Sharp steel. Sweet reward. That’s how we do it.
